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Easter in my family means early morning mass, brunch, bright colors and lots of desserts. This year I combined all of our traditions into an easy Easter morning brunch complete with adorable make your Easter Pudding Cups for everyone to enjoy along with their breakfast.
When we were younger we would go to 10:30 mass and then head right over to my grandparents' beach club for a huge family brunch with all the cousins. As the years went by that brunch somehow kept getting pushed back until it is now at 1:30 in the afternoon. We still call it brunch, but it is clearly a lunch.
Over the last few years we started to attend Easter Sunday Sunrise Mass which left us with the dilemma of being starving at 8:30 in the morning when it was over but knowing we had a huge lunch/brunch to attend later in the afternoon.
The very first year we found ourselves in this predicament my Uncle Bob threw together some pancakes and we all devoured them with a side of Easter candy. Not the most traditional of breakfasts but my family refuses to eat a meal that doesn't have dessert.
So this year, I am putting together a little brunch that solves our "Sunrise Mass is over but lunch isn't for another five hours" problem.
This brunch will definitely wake you up with it's bright colors, sparkly silverware and neon Easter grass. I paired pancakes with white chocolate dipped fruit and copious amounts of Easter sprinkles.
For our breakfast desserts, I set up an Easter Pudding Cup Bar with both Chocolate and Vanilla Super Snack packs and an assortment of mix ins so that everyone could make their own personalized treat. I included:
- Sprinkles
- White Chocolate Dipped Honey Maid Graham Crackers
- Malted Milk Easter Eggs
- Chocolate Easter Eggs
- White Chocolate Chips
- Toffee Bits
- White Chocolate Dipped Fruit
- Shredded Coconut (dyed green)
- Mini Easter Bunny Cakes (see below for recipe)
The mix ins allowed for all sorts of pudding cup creations but some of my favorites used the shredded coconut for grass with a cute arrangement of Easter eggs on them as well as the ones topped with the Mini Easter Bunny Cakes.
I made the mini bunny cakes using a boxed yellow cake mix in this Bunny Silicone Treat Mold
. Make sure to spray the mold with Pam to make them easier to get out. Bake at 350 degrees for ten minutes. I then put the baked cakes in the freezer for a few minutes to make them easier to dip.
. Make sure to spray the mold with Pam to make them easier to get out. Bake at 350 degrees for ten minutes. I then put the baked cakes in the freezer for a few minutes to make them easier to dip. 
I dipped the bunny cakes in white chocolate and then let them set. I used food coloring markers
to draw on their faces. To help them stay upright in the pudding cups, I stuck a toothpick in to the bottom of each bunny and then placed it on top of the shredded coconut.
to draw on their faces. To help them stay upright in the pudding cups, I stuck a toothpick in to the bottom of each bunny and then placed it on top of the shredded coconut. 
I found the Super Snack Pack pudding cups and everything else I needed for the brunch at my local Walmart and used a lot of my own stash of Easter decorations for the decor. I love that the pudding cups will allow my family to satisfy their need for dessert without breaking into their foot tall solid chocolate Easter bunnies. Also, each Super Snack Pack has the same amount of calcium as an 8 oz glass of milk which totally makes them appropriate for brunch right?
What are your family's Easter traditions?
