Brunch is my favorite meal for two reasons: it usually occurs between 11 a.m. and 2 p.m. which leaves plenty of room to sleep in and because it includes both breakfast and lunch. 

As the days get longer and sunnier with the spring, brunches become more and more of a habit, so I thought I would prepare a fun brunch menu for anyone who is wanting to experiment. The three recipes below come from multiple cultures and vary from staple brunch items to new creations. Give ‘em a try on one of the next sunny weekends!

A Tradition: Spanish Red-wine Sangria

There’s no brunch without a cocktail. And although Spaniards and Portuguese have been drinking sangria for centuries, the brandy-spiked drink didn’t make an official appearance in the United States until 1964, at the World’s Fair in New York City. This recipe is simple and delicious. Take a break from the mimosa and give sangria a go.

Yield: 6 drinks

Ingredients:

One 750-milliliter bottle fruity red wine, such as Merlot

4 ounces brandy

3 ounces Simple Syrup

1 cup mixed chunks of seeded oranges, lemons and limes

Ice

Directions:

In a pitcher, combine the red wine, brandy, Simple Syrup and fruit. Refrigerate until the drink is chilled and the flavors are blended, 4 to 8 hours. Serve the sangria in chilled, ice-filled wineglasses.

Recipe by Bridget Albert

A Variation: Croque Madame

This delicious French recipe is a variation of the ham and cheese sandwich. It takes every delicious element of a sandwich and multiplies by two: twice the butter, twice the cheese, and a fried egg. Bon appetite!

Yield: 6 sandwiches

Ingredients:

7 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups milk, heated

12 ounces gruyere cheese, grated

1/2 cup finely grated Parmesan, plus more for sprinkling

Kosher salt and freshly ground black pepper

Freshly grated nutmeg

Twelve 3/4-inch-thick slices pain de mie or Pullman bread, lightly toasted

6 tablespoons Dijon mustard

12 thin slices baked ham

6 eggs

Directions:

Heat 3 tablespoons butter in a 2-quart saucepan over medium-high heat. Add the flour and cook, whisking, until smooth, about 1 minute. Whisk in the milk and bring to a boil. Reduce the heat to medium-low and let simmer until slightly reduced and thickened, 6 to 8 minutes. Add 1/2 cup grated gruyere and the Parmesan and whisk until smooth. Season with salt, pepper and nutmeg.

Preheat the broiler. Place 6 slices of bread on a baking sheet and spread 1 tablespoon of the mustard over each. Top with 2 slices ham and half of the remaining gruyere. Broil until the cheese begins to melt, about 1 1/2 minutes. Top with the remaining 6 bread slices, and then pour a generous amount of bechamel on top of each sandwich and sprinkle with the remaining gruyere and Parmesan. Broil until the cheese sauce is bubbling and evenly browned, 2 to 3 minutes.

Meanwhile, melt 2 tablespoons butter in a nonstick skillet over medium heat. Add 3 eggs, sprinkle with salt and pepper and cook until the whites are cooked but the yolks are still runny. Repeat with the remaining butter and eggs.

Recipe by Bobby Flay

A Creation: Chia Seed Pudding

I guess you could call this an American creation. This sweet treat is a great way to mix up the traditional parfait. On top of that, the ingredients provide many more healthy benefits to get your day started right.

Yield: 4 servings

Ingredients:

1 cup vanilla-flavored unsweetened almond milk

1 cup plain low-fat (2 percent) Greek yogurt

2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving

1 teaspoon pure vanilla extract

Kosher salt

1/4 cup chia seeds

1 pint strawberries, hulled and chopped

1/4 cup sliced almonds, toasted

Directions:

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.

Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Recipe by Giada de Laurentiis