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| Comment below with your favorite Christmas morning eats! |
Today I'm pulling up a chair to your breakfast table. Really, I'm so flattered you've invited me over for such an intimate holiday meal! I'll be sure to wear my best flannel pj's.
When my mother-in-law and I talked a couple days ago about how I could contribute to all the Christmas feasting (besides eating, which I'm only too happy to do,) we settled that I should take on the breakfast and dessert so she could concentrate on the dinner. I have something in mind for dessert, but I'm pretty open to ideas for breakfast. Since it's the lesser of the meals, perhaps you're planning it last-minute as well and could benefit from others' recipes too?
My mom always serves scrambled eggs, bacon, potatoes, her amazing coffee cake, fruit cocktail, and orange juice. What about you? Comment below with your favorite Christmas morning eats, and maybe they'll show up on someone else's table this Sunday!
My mom's Christmas morning tradition is to make breakfast rolls (whole wheat with a pecan/maple syrup/brown sugar topping) and spiced fruit (baked fruit cocktail, peaches, pears, in butter, brown sugar, cinnamon, and nutmeg ... my FAVORITE, so delicious!). My mother-in-law's Christmas morning tradition is to make German pancakes and little smokies. I'm not really a fan of either, though, just thought I'd share as an idea. However, in recent years she found a french toast casserole recipe that you put sliced granny smith apples in brown sugar mix and possibly something else to make a caramely syrup and then thick slices of bread on top (preferrably something like great harvest cinnaburst). If you're interested I'll get you the exact recipe. It's served with a sour cream/whipped cream/almond flavored topping and is quite decadent, not very healthy though, but hey! Christmas morning comes one a year, right? :-)
ReplyDeleteOh my gosh. Wow. Where do I start?? Yes, yes and yes. Those breakfast rolls sound amazing, and so does that French toast. I would ABSOLUTELY love the recipe! Thanks for sharing, Danielle!
ReplyDeleteI tested this yesterday, so tasty, I'll be making this Christmas Eve for sure!
ReplyDeleteApple Cinnamon Strata
1/4 cup (60 mL) butter, softened
1/4 cup (60 mL) granulated sugar
3/4 tsp (4 mL) cinnamon
14 slices egg bread
1-1/4 cups (300 mL) milk
1/4 cup (60 mL) whipping cream
4 eggs
1/2 tsp (2 mL) vanilla
1 pinch salt
Sautéed Apples:
2 apples, (10 oz/300 g total)
2 tbsp (30 mL) unsalted butter
3 tbsp (45 mL) packed brown sugar
1/4 tsp (1 mL) cinnamon
Topping:
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) cinnamon
Preparation
Sautéed Apples: Peel, core and cut apples into 1/2-inch (1 cm) dice. In skillet, melt butter over medium heat; cook brown sugar and cinnamon, stirring, for 1 minute. Add apples; cook, stirring often, until tender and sauce is thickened, about 12 minutes. Transfer to bowl and let cool.
Stir together butter, sugar and cinnamon; spread on 7 pieces of the bread. Sandwich with remaining bread. Trim crusts and cut each sandwich into 4 pieces. Add to apples and gently toss to combine. Spread in greased 8-inch (2 L) square glass baking dish.
In bowl, whisk together milk, cream, eggs, vanilla and sa< pour evenly over bread mixture to coat. Refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Topping: Stir sugar with cinnamon; sprinkle over top. Bake in 350°F (180°C) oven until puffed and golden, about 50 minutes. Let stand for 10 minutes before serving.
How did you know I was secretly hoping for a strata recipe?? Looks amazing, and would be all too yummy with a cup of the hot chocolate, don't you think?? :) Thanks for sharing with us!
ReplyDeleteHere are two of the three recipes. Important note: they are both make-the-day-before.
ReplyDeleteUpside-down Apple French Toast
1. Combine in medium saucepan: ½ c. butter, 1 ¼ c. brown sugar, packed, 1 T. water
2. Heat until bubbling, stirring frequently. Pour into pan and let cool.
3. Peel core and slice 3 granny smith apples
4. Place apple slices in rows close together, overlapping. Place rows going the width of the pan. Sprinkle cinnamon over the apples. (You can also add raisins or craisins if desired.)
5. Slice one loaf of French bread (or other delicious bread of your choice, such as a cinnamon burst) 1 ½” thick. Place bread slices on apples.
6. Mix and beat together: 1 ½ c. milk, 6 eggs, 1 t. vanilla
7. Pour over bread, covering each slice of bread
8. On top of egg mixture sprinkle nutmeg and cinnamon to taste.
9. Cover with foil and refrigerate overnight.
10. Next morning remove foil and bake at 350 for 45 minutes covered and 15-20 minutes uncovered.
11. To serve, run an egg turner under apples and turn slice upside down on plate. Spoon a little juice on top.
Topping
1. Whip on high until thick 1 c. whipping cream.
2. Add to the whipped cream and whip again: 1 c. sour cream, ½ c. white sugar, 1 t. almond extract
3. Top each serving with topping
4. Optional: sprinkle each serving with toasted almonds.
*Great for special occasions because it must be made the day ahead.
Hot Spiced Fruit
1 large can cling peaches
1 large can pears
1 large can pineapple chunks
1 jar maraschino cherries
¾ c brown sugar
1 t curry and cinnamon
½ t nutmeg
½ c melted butter
Drain the fruit several hours. Discard juice. Add brown sugar, spices, and butter. Mix with fruit and bake at 325° for ½ hour. Make day ahead and reheat to serve. Tastes even better 1 or 2 days later. Can double or even triple recipe.