3 Parfait Brunch Recipes You Can Make the Night Before

Hosting weekend brunch couldn’t be easier with these easy, healthy recipes you can make in advance and refrigerate, ready to emerge and wow your guests. The secret is—shhh—that though these flavorful parfaits make for a showy, splashy entrance, they’re anything but complicated. Coming together effortlessly, they do their job so you can do yours—fluttering around and welcoming friends.

1. OVERNIGHT CHOCOLATE SWEET POTATO PARFAIT (4 – 6 SERVINGS)

Chef Susie M. Reiter, A.K.A. Eat Good Food with Chef Suz, is a dedicated culinary educator in Austin. At the prestigious Lake Austin Spa Resort, she teaches cooking classes alongside other esteemed chefs and has experience in Google’s Teaching Kitchen, where she prepared meals for Michelle Obama. Here, she offers a flavor-rich parfait, which melds the sweet, buttery, and nutty notes of sweet potato with sautéed apples.

Ingredients:

• 1 large sweet potato, roasted and skin removed
• 1/4 cup almond milk
• 1/4 cup orange juice
• Zest of one orange
• 1/4 cup cocoa powder (choose 60% – 70% cacao)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon, divided
• 4 – 5 tbsp maple syrup, honey, or agave
• Kosher salt
• 2 tbsp butter
• 2 Granny Smith apples, skins and core removed; diced
• 1/4 cup brown sugar
• Fresh lemon juice
• Greek yogurt
• 1/2 cup toasted chopped pecans (optional)

Preparation the night before serving:

Apples: Melt butter in pan. Add apples and pinch of salt. Sauté and stir occasionally until fork tender and golden brown—approximately 6 minutes. Add brown sugar, cinnamon, and freshly squeezed lemon; mix well. Bring to boil and reduce heat. Simmer for 2 minutes, stirring occasionally. Remove from heat and set aside to cool.

Sweet potato: In a high-speed blender or food processor, add roasted sweet potato and blend until smooth, approximately 3 minutes. Add cocoa powder, almond milk, orange juice, orange zest, maple syrup, cinnamon, vanilla, and pinch of salt. Add more orange juice if needed to produce smooth consistency. Blend until silky, about 3 – 5 minutes. Adjust sweetness as desired.

Assemble: In either a large glass serving bowl or individual mini mason jars, begin with a layer of sautéed apples, then spoon a layer of sweet potato mousse, followed by a layer of yogurt, and a top layer of apples. Sprinkle with toasted pecans. Cover with plastic wrap and refrigerate overnight.

The next morning before guests arrive: Remove from refrigerator, and enjoy with family and friends!

2. PASSION FRUIT PARFAIT (2 – 3 SERVINGS)

As seen on Season 22 of Hell’s Kitchen, Chef Leigh Orleans is a North Carolina-based private chef who cooks for private events and luxury resorts throughout the country. Glass vessels are a must, she says, as they’re the best option to highlight the beautiful components of a parfait. Eye-catching short coupe glassware is ideal for this 2-layer recipe.

Ingredients:

• 1 cup vanilla yogurt
• 1/2 cup frozen passion fruit puree, thawed in a bowl (available in your local supermarket’s frozen food aisle)
• 1 cup raspberries
• 2 tbsp coconut cream, canned
• Garnish: 1/4 cup toasted coconut flakes and 2 tbsp chopped nuts (almonds or macadamia)

Preparation the night before serving:

• Mix yogurt with coconut cream.
• In a separate bowl, combine raspberries with passion fruit puree.
• Fill coupe glasses with generous layer of berry mixture, then top with yogurt mixture.
• Cover with plastic wrap and refrigerate overnight.

The next morning before guests arrive: Since it is helpful to save the final crunchy garnish as a last-minute flourish, sprinkle with toasted coconut flakes and chopped nuts just before guests arrive.

3. CHEF'S SIGNATURE BREAKFAST PARFAIT (2 – 4 SERVINGS)

Chef Chris Nirschel is the founder and CEO of NY Catering Service and can be seen on TV’s Food Network Star and Chopped. His recipe offers alluring Argentinian, Italian, and French enhancements, which evoke his family heritage. Which will you choose?

Ingredients:

• 1 cup Fage 0% yogurt
• 1 cup mixed berries (strawberries, blueberries, raspberries), chopped
• 1 cup chunky granola with protein
• Real honey, for drizzling
• Garnish: Additional berries

Preparation the night before serving:

• Evenly layer half of the yogurt into the bottom of your chosen glassware. Tip: Opt for transparent glassware such as wine glasses or flute glasses. This allows your guests to admire the beautiful layers and vibrant colors of the parfait, creating an enticing visual appeal.
• Add a layer of mixed berries; distribute evenly. Follow with a layer of granola, ensuring it covers the berries. Repeat the layers once more; use the remaining yogurt, berries, and granola. Finish the parfait with a top layer of yogurt.
• Garnish with additional berries.
• Cover individual parfaits tightly with plastic wrap before you refrigerate.

The next morning before guests arrive: Remove plastic wrap and drizzle honey across the top of each parfait just before serving for the freshest taste and presentation.

Optional embellishments, inspired by international flavors:

Argentinean Twist: Incorporate a touch of dulce de leche drizzle between the layers or as a topping for a decadent Argentinean flair. Additionally, consider adding diced peaches or mangoes alongside the berries for a refreshing contrast.

Italian Influence: Infuse the parfait with Italian flavors by layering in chopped fresh basil leaves between the yogurt and berries. Alternatively, replace the honey drizzle with a balsamic reduction for a sophisticated touch of sweetness and acidity.

French Elegance: Channel French elegance by using Greek yogurt for its creaminess and tanginess. Incorporate lavender-infused honey for a delicate floral flavor, and garnish with edible lavender flowers or a sprig of fresh thyme for a hint of Provence.