This week the tablescape is Easter Champagne Brunch. It was supposed to be on the back porch but the wind didn’t want to cooperate. After the vase fell over and got water on my tablecloth, I decided to move it inside! Be sure to join me tomorrow for a special Good Friday edition of A Southern Life.
These are my pink and white dishes. They are stoneware and I love them for their versatility.
The champagne (or technically sparkling wine) is from Spain. It is Castillo Prelada Brut Reserva. It is a good inexpensive sparkling wine that is great to make mimosas with.
The pretty flower bowls are not part of the dish pattern. I got these at Tuesday Morning years ago. Aren’t they cute?
I love the lace detail on the napkins.
Hope you enjoyed this tablescape. Check out all of the other tablescapes at Between Naps on the Porch
Today’s Lagniappe: Brunch Casserole
This is great to have if you have company staying over. Make it the night ahead and enjoy a leisurely time with your guests.
* 2 1/2 cups seasoned croutons
* 1 pound spicy pork sausage
* 4 eggs
* 2 1/4 cups milk
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
* 1 (4.5 ounce) can mushrooms, drained and chopped
* 1 cup shredded sharp Cheddar cheese
* 1 cup shredded Monterey Jack cheese
* 1/4 teaspoon dry mustard
* 2 sprigs fresh parsley, for garnish
- Spread croutons on bottom of greased 9×13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
- In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
- The next morning, preheat oven to 325 degrees F (165 degrees C).
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.