3 Make ahead brunch recipes for Mother's Day
- Katelynn
- Apr 30, 2018
- 3 min read
CINNAMON VANILLA BAKED FRENCH TOAST INGREDIENTS FRENCH TOAST: One 15 oz loaf French bread cut into large cubes (preferably a day or two old) 8 large eggs 1 cup whole milk 1 cup half and half 1/2 cup brown sugar 1 1/2 teaspoons ground cinnamon 1 tablespoon pure vanilla extract TOPPING: 2/3 cup brown sugar 2/3 cup all purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons unsalted butter softened Maple syrup for serving INSTRUCTIONS PREPARATION (ALLOW TIME TO SOAK OVERNIGHT): Place the bread cubes in a greased casserole dish (I used a 2 1/2 quart dish). In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla. Pour evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture, or gently stir it to distribute the custard throughout the bread. Cover, and refrigerate overnight. For the topping: combine brown sugar, flour, cinnamon and salt. Add butter, and using your fingers or a spoon, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast. BAKING: Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your french toast more well done. Serve immediately with maple syrup. Leftovers can be refrigerated. RECIPE NOTES Want to make this dairy free? Swap the milk and half half for 2 cups Silk Original Unsweetened Almond Milk, and swap the butter in the topping for butter substitute.
Tater Tot Bake
INGREDIENTS 4 slices bacon, cooked and crumbled 1 lb ground breakfast sausage, no casings 2½ cups sharp cheddar cheese, shredded, divided 2 cups whole milk 2 extra large eggs or 3 large eggs ½ tsp freshly ground black pepper ½ tsp onion powder pinch of table salt (1/8 tsp) 2 lbs frozen tater tots 3 TB freshly chopped parsley for garnish DIRECTIONS In a very large skillet, cook sausage on medium high heat, breaking up the meat and browning it. Once cooked through, drain and layer onto the bottom of a 9x13 inch baking pan. Evenly sprinkle 2 cups of the cheese over cooked sausage. In a large bowl, hand-whisk together the milk, eggs, pepper, onion powder, and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. Layer top with frozen tater tots. If not baking right away, cover tightly with foil and chill in fridge until the next morning. When ready to bake, set oven to 350F with rack on lower middle position. Once oven reaches 350F, place uncovered casserole in oven for about 35 minutes. Top with additional ½ cup cheese, cooked/crumbled bacon, and bake another 5-10 minutes or until sides are bubbling and top is golden brown. Garnish with chopped parsley, let rest at room temp 10 minutes, and serve.
Easy Egg Casserole Ingredients 24 oz. frozen hash browns about 8 cups 16 oz. cubed ham 8 oz. sharp cheddar cheese shredded 12 large eggs 1 cup milk I used skim 1 teaspoon salt 1/2 teaspoon ground black pepper cooking spray Instructions Preheat oven to 350 degrees. Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 baking dish that has been sprayed with cooking spray. In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1). Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon. Bake for one hour. The center should be set and the edges should be golden brown.