Sounds like you have everything covered. Really I'm sure it will be just lovely & maybe you can do personalized bookmarks or maybe even a fall bulb wrapped in some tulle netting with a ribbon & a tag indicating the date of the celebration & to plant a memory or something? I'm sure I've seen sayings to attach on tags for bulbs somewhere. Vera

Hi Linda! My sister just made this yesterday for a May Breakfast at work. She said it was a huge hit. Baked French Toast Casserole with Maple Syrup Description: Recipe courtesy Paula Deen Ingredients: 1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Directions: Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole. Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 8 hours Cook Time: 40 minutes Yield: 6 to 8 servings This one is also yummy! Nice and light. Garden Medly Quiche From the Beasly House in Napa, CA Ingredients: 10 Eggs 1/2 cup all -purpose flour 1 tsp baking powder 1 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 cup butter or margarine, melted 3 cups cottage cheese 1 cup cooked fresh spinach, 10 oz package frozen chopped spinach, thawed and squeezed dry 1/2 red pepper, chopped 1/2 yellow or green pepper, chopped 1 bunch green onions, chopped 12 oz. shredded Swiss or Monterey Jack cheese Directions: 1. Preheat oven to 350 degrees. 2. In a blender or food processor, combine eggs, flour, baking powder, onion powder, garlic powder, butter or margarine, and 1 cup of the cottage cheese; blend well. 3. Pour blended mixture into a large bowl and add remaining cottage cheese, spinach, peppers, green onions and shredded cheese. Mix all thoroughly. 4. Divide mixture between 2 greased 10-inch pie pans. Bake for 40-45 minutes or until set. Number Of Servings:16-20 Preparation Time:20 minutes Another winner!! Blintz Brunch Bake I have served this with blueberries and strawberries. Ingredients: 2 pkg. (8 oz. each)Cream Cheese, softened 1 container (15 oz.) Ricotta Cheese 5 eggs, divided 3/4 cup sugar, divided 2 tsp. grated lemon peel 3 Tbsp. fresh lemon juice 1 cup flour 1 cup (2 sticks) butter or margarine, melted 1/4 cup milk 1 Tbsp. Baking Powder Directions: Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until smooth; set aside. Stir flour, melted butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; whisk until smooth. Pour 1/3 of the flour mixture into greased 13x9-inch baking dish. Spoon cream cheese mixture evenly over flour mixture. Gently spoon remaining flour mixture over top. Bake at 325°F for 45 minutes or until set. Cut into squares. Sprinkle with powdered sugar, if desired.

Made it loved it, and apparently everyone else did, too. Jo, yes the ingredients are basically egg salad, but being served hot with melted cheese and a bubbly, browned top it definitely tasted like brunch. It's not gourmet but it's got a good "comfort food" feel, and once the prep is done it couldn't be easier or more stress free to turn out brunch for a crowd all at once. A definite repeat.

I agree that doing this kind of thing at an unknown location/kitchen would worry me a bit. ;^) I've never hosted a big brunch but I would love to some day! I'd make both quiches and frittatas, a spiral-sliced ham w/ buns and condiments, mini pecan pie muffins, blueberry muffins, fruit compote, maybe deviled eggs or something like that.... then I'd definitely include things like chocolate-dipped strawberries, really good coffees, teas, juices, and all the mixings for mimosas!!! I would also make everything gluten-free, but that's another story. lol! I specifically named those muffins because I have great recipes and they both hold for days *extremely* well! If you need recipes LMK. Everything I've listed could be presented beautifully. I'd also emphasize the table settings for that elegant look you want... I'd use tablecloths, maybe use clear glass serving pieces and white paper doilies, fresh flowers, etc., or might decorate according to the wedding theme! It sounds like fun!!! wish I could do one. :p PS: yes, congratulations, chi83! My niece is getting married next month but she doesn't want any parties, showers, or anything fancy for her wedding. :( This post was edited by party_music50 on Sun, Jul 6, 14 at 17:11