10 Cruise Line Brunch Recipes

Is brunch your new favorite meal of the week? If so, then you’re not alone. This mouth-watering combination of breakfast and lunch has enjoyed a surge in popularity over the last few years, charting an unprecedented trajectory that’s changing the way people eat, socialize and relax across the world. Brunch allows you to sleep in and then enjoy breakfast, lunch or dishes that combine both, along with coffee and/or cocktails, and most restaurants also offer live music as well. Cruise lines have realized the growing popularity, so many have stepped up to offer this option onboard.

Related post: Best brunch option on a cruise ship

Of course in recent months, many of us have found ourselves cooking at home a lot more. We thought we’d shared cruise line brunch recipes that you can try at home.

CRÊPES SUZETTE RECIPE from Sweet Coco’s – Norwegian Cruise Line

Sweet Coco’s, located at 678 Ocean Place made its debut onboard the beautiful Norwegian Bliss cruise ship. From decadent gelato to exquisite bonbons & milkshakes, this is the place for sweets.

Ingredients:

• 3 Eggs
• 1 1/2 Cups All Purpose Flour
• 1/2 Cup Sugar
• 2 Cups of Milk
• 1 Pinch of Salt
• 1 tsp Vanilla
• 1 tsp of Orange Zest

Instructions:
In medium-sized bowl, whisk together sugar and eggs until pale in color. Add the flour and salt and mix until combined.Whisk in 1 1/2 cup of milk, vanilla and orange zest. If the mixture is too thick add the remaining milk and mix until the proper consistency is achieved. Cover and refrigerate for 30 minutes.Spray crêpe pan with cooking oil and warm using medium heat for 3 minutes. Ladle some batter onto the middle of the crêpe pan and distribute the mix evenly all around the pan. Cook for about 45 seconds or until light golden brown. Flip over and cook the other side for 20 seconds. Remove from pan and place on plate. Continue to cook all the crepes.

Orange Sauce
-Makes 1/2 Quart-

• Ingredients:
• 1/4 Quart Water
• 8 oz Sugar
• 1 oz Cognac or Grand Marnier
• 1/2 Orange Zest
• 4 oz Orange Juice

In small sauce pan bring sugar, orange zest, orange juice and water, combined, to a boil. Remove from the heat and let it cool. Add the Cognac or Grand Marnier to a cool syrup.

Instructions:
In sautéed pan, warm up the crêpes and fold them in quarter onto a plate, add about 3 oz of sauce in the pan and bring to an rapid boil, poor over the crepes, garnish with some whipped cream.

Serves: 4

Browse NCL Cruises 2022.

Breakfast Blueberry Bowl – Oceania Cruises

INGREDIENTS:
1 cup frozen blueberries
1 frozen banana
¾ cup cashew mylk (or any milk of your choosing)
2 medjool dates, pitted

TOPPING:
1 banana, sliced
¼ blueberries or other seasonal fruits
2 tablespoons coconut flakes dehydrated
2 tablespoons sliced almonds, toasted
2 tablespoons sesame seeds or pumpkin seeds

DIRECTIONS
Peel and wrap the banana in cling wrap and freeze. Pour the milk into the high-speed blender. Then add the frozen berries, frozen banana and dates. Blend gradually up to full speed until smooth and ice cream consistency.

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Belgian Waffle – AmaWaterways

AmaWaterways river cruises have expert chefs that craft menus which feature exquisite, locally-inspired cuisine as well as traditional, Western offerings. No matter what your preference, your tastebuds are sure to be impressed. Try this Belgian Waffle recipe at home & get creative with your favorite toppings.

Ingredients

2 cups flour
4 teaspoons baking powder
½ teaspoon salt
¼ cup sugar
2 eggs
½ cup vegetable oil
2 cups milk
1 teaspoon vanilla

Preparation Method

Oil the waffle maker. Sift the dry ingredients together in a large bowl. In another bowl, separate the egg whites and beat until stiff peaks form. Mix together the egg yolks, milk, oil, and vanilla, stir slightly. Add to dry ingredients and mix well. Fold in egg whites. Cook in waffle iron on medium-high heat for around 5-10 minutes.

Makes 4-6 servings.

Celebrity Cruises Goat Cheese Souffle Recipe

This Celebrity Cruises Baked Goats’ Cheese Soufflé recipe will make a perfect, impressive brunch item. Lightly baked in the oven on a low temperature, topped with a creamy parmesan cheese sauce, a sweet tomato coulis, and fresh basil pesto oil. Delicious!

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Austrian Pancake with Apricot Jam Recipe – Seabourn Cruises

Austrian pancakes are a version of what French would refer to as crêpes. They can be enjoyed in a variety of ways, whether with butter and maple syrup, filled with your choice of sweet or savory fillings, or some even chopped it up and add it to soup similar to a dumpling. This recipe is courtesy of Seabourn Cruises.

Ingredients we need:

For the Pancake batter:

• 1 cup / 150 grams all-purpose flour
• 1 cup / 250 ml milk
• 3 whole eggs
• 1 pinch salt
• 4 tablespoon melted butter, or neutral tasting oil for coating the pan

For the Filling:

• 4 tablespoon apricot jam

To Serve:

• 2 tablespoons powdered sugar
• 2 glasses milk, cold

Let’s make them…

Step 1 – Heat up the Oven

• Preheat the oven to low temperature. 200 degrees fahrenheit / 90 degrees celsius.

Step 2 – Prepare the Pancake Batter

• Stir the flour with the milk and salt until smooth.
• Then add eggs and stir until you achieve a runny batter.
• Set aside and the let the dough rest for about 20 minutes in room temperature.

Step 3 – Let’s pan-fry our Pancakes

• Heat up some butter / oil in a (8 inch / 20 cm) frying pan, just enough to coat the pan.
• Pour a little of the pancake batter into the pan and then let the batter run evenly so that the bottom of the pan is completely covered with a thin layer of batter.
• Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds. Transfer to a plate and keep them warm in the preheated oven until all pancakes are made.
• Repeat until you finish the rest of the batter.

Step 4 – Fill the Pancakes and let’s serve them

• Spread each pancake evenly with apricot jam and roll it from one side to the other.
• Dust them with powdered sugar and serve with a glass of cold milk.

Serves 2. Yummy…!

Palo Eggs Benedict Recipe– Disney Cruise Line

For those of you who have dined in the adult only Palo restaurant onboard Disney cruise ships, you can agree that all the dishes are delicious. Brunch is usually completely booked up on the first day of the cruise. Try this eggs benedict recipe at home.

Hollandaise Sauce:

• 1 1/2 cups white wine vinegar
• 5 peppercorns
• 1 shallot, finely sliced
• 1 sprig fresh tarragon
• 3 large free-range egg yolks
• 1 cup melted and skimmed (clarified) unsalted butter, warm
• 1/2 lemon, juiced
• Salt and freshly ground black pepper

Poached Eggs:

• 1/4 cup white wine vinegar
• Salt
• 10 eggs

Toasted English Muffins with Smoked Salmon:

• 5 English muffins, split
• 5 ounces salted butter, softened
• 15 ounces sliced Scottish smoked salmon
• 2 ounces American caviar

Toasted English Muffins with Ham:

• 5 English muffins, split
• 5 ounces salted butter, softened
• 15 oz thinly sliced, cooked rosemary ham
• ½ bunch chives, finely sliced

1. For the Hollandaise sauce: Place the white wine vinegar, peppercorns, sliced shallots and tarragon into a pan, bring to the boil and reduce by half. Strain and reserve.
2. Place a large pot filled partway with water to the boil, then lower and keep at a simmer. Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water. Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl. Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size.
3. Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs. Continue to gradually add the butter while whisking. If the sauce becomes too thick, add a small amount of warm water. Whisk in the lemon juice and season with salt and pepper. Keep warm.
4. For the poached eggs: Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer. To poach the eggs, crack each egg into an individual small bowl. Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving. Gently simmer for 1 minute. Remove with a strainer, drain and place onto a garnished English muffin half. (If you are keeping the eggs for later, remove them from the water with a strainer and place immediately in salted ice water. Reheat them in the same cooking water.)
5. For the toasted English muffins: Meanwhile, place the English muffin halves into a toaster and toast until golden brown. While the muffins are still warm, spread the softened butter onto the open toasted side of each. Layer 1 1/2 ounces of the sliced salmon or ham on each buttered muffin half.
6. Spoon 2 tablespoons of the Hollandaise sauce over each poached egg. Garnish with 1/2 teaspoon of the caviar (for salmon) or chives (for ham).

Horton’s Cereal-Crusted French Toast Recipe – Carnival Cruises

The Horton’s Cereal-Crusted French toast became a favorite during the at sea Green Eggs & Ham breakfast with the Cat & the Hat & friends onboard Carnival cruise ships. Warning, this recipe is a bit time consuming. If you’re not up for a baking marathon, you can just substitute some of the components with pre-made ones. Nobody’s judging!

Ingredients:

To make the brioche dough:

• 3 lb, 3 oz flour
• 18 whole eggs
• 1 oz salt
• 6 oz sugar
• 2 oz dry yeast
• 1.5 lb butter solids

For the french toast batter:

• 8 oz flour
• 3 lb egg
• 1 lb sugar
• 2 tsp cinnamon powder
• 2 liters milk

Thick version of the batter (use this for brushing):

• 1½ lb flour
• 2 lb egg
• 1 lb sugar
• 2 tsp cinnamon powder
• 2 cups milk
• 12 oz Fruit Loops

Marshmallow (1 tray):

• 1½ lb sugar
• 6 oz liquid glucose
• 350 mL water
• 1 lb egg white
• 3.5 oz gelatin
• 300 mL water

The garnish:

• Some strawberry
• The marshmallows!

Procedure:
Let’s make some brioche:

1. Mix the dry ingredients first — the flour, salt, sugar and dry yeast.
2. Add those fresh eggs.
3. Mix all of this together. You’ll get dough! Keep on mixing until it stops sticking to the walls of mixing bowl.
4. Add soft butter and keep on mixing the dough until it turns smooth.
5. Make individual bread loaves in a baking pans using 10 ounces of brioche dough at a time.

Now we’re making a french toast batter:

1. Now you have freshly-baked brioche… in your home! Take a moment to savor that amazing scent.
2. Cut your brioche into one-inch-wide slices.
3. Prepare a french toast batter by simply combining the flour, egg, sugar, cinnamon powder and milk.
4. Batter up! Dip both sides of your bread in the batter.
5. Drizzle soft butter and oil prep on the bread and cook over medium heat until it’s golden-brown on both sides.

Let’s make more french toast batter. Except this time…

1. Yep, we’re actually going to make more batter, but it’s a thicker version. Yum!
2. Combine all of the ingredients — flour, egg, sugar, cinnamon powder and milk. Just leave the Fruit Loops aside for now.
3. Now grab the cereal! Hand-crush half of it, leaving the other half whole, and mix all of it together.
4. Brush your french toast with the thick batter. It should end up sticky. Use the stickiness to coat the french toast with the cereal.
5. Grab a sheet tray and line up the pieces of french toast.
6. Pass it through a CTX — that’s a commercial conveyor-belt oven, like what you’d use for pizza — set at 500° F (top and bottom). The trip through should take 7 minutes.

Ever made a marshmallow? Here’s how:

1. Dissolve the gelatin with 600 mL of water and melt it over double boiler. You have a double boiler, right? (If not, search the Internet for how to improvise an alternative. It’s not hard!)
2. Combine the sugar, water and glucose. Boil it until it reaches the consistency of a soft ball. Once the mixture is warm, add the gelatin.
3. Beat the egg white, then pour syrup and make meringue. (We won’t go into the procedure here — the Internet can help… or really, just use pre-made marshmallows. There’s no shame in it!)
4. Keep running the machine until the mixture cools down.
5. Dust a tray lightly with powdered sugar.
6. Pour a thin layer of the mixture into the tray.

Let’s make these ingredients garnish-worthy:

1. Cut your strawberries into round slices using cookie cutter #2.
2. Cut the marshmallows into round slices using the same cookie cutter.
3. Arrange on a food-grade skewer. Each skewer should have four slices of strawberry and three slices of marshmallow. See the picture… hey, we’ve seen that hat somewhere before!
4. Plate the french toast… and serve it with syrup, of course.

QUICHE LORRAINE RECIPE – Oceania Cruises

One of my favorite things on an Oceania Cruise is the food throughout the ship, as well as the hands-on cooking classes that are available in their Culinary Arts Center. Once only known as rustic country fare, quiche are a French classic that have become very popular in the U.S. This French-inspired recipe is easy to make at home, and is also a canvas to make it your own by adding fresh herbs, bacon, ham, veggies…whatever you’d like. Perfect for brunch or enjoy it for a leisurely lunch – bon appetit!

Makes 1 (10-inch) quiche

DOUGH
1½ cups all-purpose flour
Pinch of kosher salt
10 tablespoons butter, cubed
1 egg yolk
2 tablespoons ice water

FILLING
½ pound pancetta, cubed
4 eggs
¾ cup heavy cream
Pinch of nutmeg
1¾ cups grated Emmentaler

MAKE THE DOUGH
In a food processor, combine the flour and salt and pulse to mix. Add the butter cubes and pulse until the mixture resembles coarse meal. While pulsing, add the egg yolk followed by the ice water. The dough should be crumbly but hold together when pressed between your hands. Remove from the food processor, wrap tightly in plastic and refrigerate for 1 hour.

Preheat the oven to 375°F/191°C. Place the dough between two sheets of floured parchment paper and roll until 12 inches in diameter. Drape the dough over a rolling pin and unroll into a ceramic quiche dish, crimping the edges and poking the bottom of the dough with a fork. Place one of the pieces of parchment on top of the dough and cover with an even layer of dried beans or pastry weights. Blind bake the dough until a toasty color just begins to form, about 10 to 12 minutes. Remove from the oven and let cool.

PREPARE THE FILLING
In a small sauté pan over high heat, sear the pancetta until crispy. Transfer onto paper towels to drain. In a medium bowl, whisk together the eggs, cream and nutmeg.

TO FINISH
Decrease the oven temperature to 250°F/121°C. Scatter the pancetta and cheese evenly on the baked and cooled dough. Pour the egg mixture into the dough. Bake until the center is cooked, about 30 to 45 minutes. Serve warm.

Shrimp, Andouille Sausage and Grits Holland America

These creamy grits have just the right amount of spice. We personally left out the okra since it was not available at the store, and also added additional cheese & some fresh cilantro. On your next Holland America cruise, we strongly suggest you participate or sit in on one of their cooking presentation in their America’s Test Center culinary kitchen.

Serves 2:

INGREDIENTS: 
1 piquillo or poblano chile pepper or red bell pepper
1/2 cup grits
2 cups water
1 tsp salt, plus more as needed
1 Tbsp butter
1/4 cup grated cheddar cheese
1 tsp Tabasco sauce, or to taste
1/4 cup cream
2 Tbsp olive oil
1/2 yellow onion, cut into quarter-inch slices
1 andouille sausage, about 3 ounces, cut into chunks or slices
2 cloves garlic, sliced
2 stems of okra, sliced into discs
1 tomato, diced including skin and seeds
1/4 tsp cayenne pepper
1/2 cup chicken stock
8 large shrimp
2 tsp lemon juice
2 Tbsp parsley leaves, minced

INSTRUCTIONS:

Char the chile or bell pepper on direct flame until blackened all over. Cover or put in a bag in the refrigerator to sweat. Once cool, slip off the charred skin, and core and seed the pepper. Cut into quarter-inch slivers.

In a small saucepan, combine the grits, water, and salt, and bring to a boil. Turn heat to low and cook, stirring occasionally 30 minutes or according to package instructions. Add the butter, cheese, Tabasco sauce, and cream. Stir to melt cheese. Add salt and pepper to taste. Cover and set aside. Keep warm.

In a large sauté pan, over high heat, add the olive oil. Add the onions and cook one to two minutes. Add the sausage, garlic, and okra, and cook for another minute. Add the roasted chile or bell pepper, tomato, cayenne, as well as the chicken stock and shrimp. Cover and simmer for three to four minutes. Season to taste.

Add the lemon juice and parsley. Divide the warm grits between bowls. Divide the shrimp and andouille stew and spoon over the grits. Serve immediately.

Austrian Apple Strudel – Uniworld

Uniworld River cruises is dedicated to the farm-to-table movement in every region their ships visit.

INGREDIENTS:

Strudel Dough:

• 4 cups (600 g) flour
• 1 1/4 cups (300 g) water
• 4 Tbsp (60 ml) oil
• 1 or 2 eggs (80 g) eggs
• Pinch of salt

Filling:

• 5 to 6 apples
• 1 cup white breadcrumbs, roasted in butter
• 1 cup chopped nuts (walnuts, pecans or your choice)
• 3/4 cup sugar
• 1/4 tsp cinnamon
• 2 tsp lemon juice
• 1/2 cup raisins
• 4 tsp rum or more, to taste

Preparation:

Strudel Dough:

1. Work all ingredients into a pastry together, until it is not sticky any more.
2. Let the pastry rest for 1 hour.

Filling:

1. Heat the oven to 425°F (220°C).
2. Chop apples. Mix with all the remaining filling ingredients.
3. Roll the pastry very thin, then top it with the filling and roll it into a log. Brush the top with melted butter. Transfer to a baking sheet lined with parchment paper.
4. Bake the strudel for approximately 45 minutes. Remove the strudel, dust it with powdered sugar and serve it warm with vanilla sauce.

We invite you to visit our blog section which offers hundreds of cruise line recipes as well as our Pinterest board with over 800 cruise line recipes.

Best Brunch Options On A Cruise Ship