Christmas Brunch Recipes
Jan 07, 2011 09:41PM ● Published by Ashley West
Crème Brulee French Toast
1/2 cup unsalted butter
¾ cup packed brown sugar
1 tablespoon maple syrup
One loaf French bread, sliced
1 1/2 cups half-and-half cream
1 tablespoon vanilla extract
1 teaspoon orange liqueur (such as Grand Marnier or Triple Sec)
1/4 teaspoon salt
In a small saucepan over medium heat, melt the butter. Add the brown sugar and maple syrup, stirring until the sugar has dissolved. Pour the mixture into a 9x13-inch baking dish.
Arrange the slices of bread on top of the sugar mixture. In a small bowl, whisk the eggs, cream, vanilla, orange liqueur, and salt. Pour it over the bread. Cover and chill for at least eight hours or overnight.
On Christmas morning, preheat the oven to 350 degrees. Remove the dish from the refrigerator and bring to room temperature. Bake for 35-40 minutes until the French toast is puffy and slightly browned.
Serve with: Scrambled eggs, bacon, fruit salad
Make-Ahead Breakfast Casserole
8-ounce can of crescent rolls
8-10 slices cooked bacon (or your choice of other breakfast meat)
Half of an onion, diced
1 green pepper, diced
8 ounces mushrooms (optional)
1 tablespoon olive oil
8 eggs, beaten
2 cups shredded cheddar cheese
2-3 tablespoons milk
Salt and pepper to taste
Preheat the oven to 400 degrees and grease a 9x13-inch baking dish. Sauté the onion, green pepper, and mushrooms in the olive oil in a medium saucepan over medium heat.
Layer the crescent rolls in the bottom of the pan and press together the seams. Add the bacon and cheese to the top of the crescent rolls. Beat the eggs with milk, salt, and pepper, and pour it over the bacon and cheese.
Bake for 25-30 minutes or until the edges are set and the center is still slightly wiggly. Remove it from the oven and let it cool. (The center will start to set as it continues to cook). Cut into squares and serve.
Serve with: Biscuits, sausage links, hot chocolate