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Christmas Morning Breakfast Menu
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Jo Ann - VA
- Posts: 756
- Joined: Sat Nov 11, 2006 11:56 am
- Location: Virginia
Christmas Morning Breakfast Menu
I am looking for new things to fix for Christmas morning breakfast. I usually fix a breakfast casserole, a baked french toast casserole, some kind of bread like date nut or cranberry, mixed fruit in a bowl, and mimosas. I kind of want to change it up this year.
I like to fix most of the food the day before so I can enjoy the gift opening too!
Does anyone have a suggestion?
Jo Ann
I like to fix most of the food the day before so I can enjoy the gift opening too!
Does anyone have a suggestion?
Jo Ann
Jo Ann
Always planning the next vacation...
Always planning the next vacation...
Have you ever made a strata? Epicurious.com has a recipe for one with brie and chives that is very good. Another good epicurious recipe for holiday breakfast is their creme brulee french toast. Maybe it's a little different from the one you usually make.
Another neat recipe I found in one of the Blanchard cookbooks was for sweet basil bacon. Basically, you bake bacon at 400 degrees. After 10 minutes, flip it over, sprinkle it with brown sugar and dried basil, then finish baking. It is really addictive!
Another neat recipe I found in one of the Blanchard cookbooks was for sweet basil bacon. Basically, you bake bacon at 400 degrees. After 10 minutes, flip it over, sprinkle it with brown sugar and dried basil, then finish baking. It is really addictive!
It's like looking in your soup and finding a whole different alphabet.
I'm eating at Waterguys house this year!! 
How about Hopple-Popple??
Take a pound of hot sausage and brown it up, drain.
Take 3 baking potatoes and microwave until almost done, cool a bit, then slice into rounds.
Beat 12 eggs until mixed well.
Slice 3 granny smith apples.
Take your largest cast iron pan and put a bit of oil in the bottom and rub on the sides, sprinkle bottom of pan with salt and pepper. Put the potato rounds down onto the pan, cover with the cooked sausage, and then the apples. Pour the eggs over all and bake at 350 until set. About an hour.
Remove from oven and invert onto a plate. The potatoes will be brown and crusty. Yum!!
Enjoy!!!
How about Hopple-Popple??
Take a pound of hot sausage and brown it up, drain.
Take 3 baking potatoes and microwave until almost done, cool a bit, then slice into rounds.
Beat 12 eggs until mixed well.
Slice 3 granny smith apples.
Take your largest cast iron pan and put a bit of oil in the bottom and rub on the sides, sprinkle bottom of pan with salt and pepper. Put the potato rounds down onto the pan, cover with the cooked sausage, and then the apples. Pour the eggs over all and bake at 350 until set. About an hour.
Remove from oven and invert onto a plate. The potatoes will be brown and crusty. Yum!!
Enjoy!!!
Coden
I know this may not be "fancy" but we have a Christmas morning tradition of Apple Dumplings for breakfast.
I put the Dumplings in a baking dish, sprinkle them with sugar, pour some milk in the dish and bake them while we open presents.
When the presents are unwrapped, the Apple Dumplings are ready to eat.
The are super yummy, sweet (which means the kids will eat them), and allows me to spend my time in the living room with my family instead of the kitchen
XOXO
Bug
I put the Dumplings in a baking dish, sprinkle them with sugar, pour some milk in the dish and bake them while we open presents.
When the presents are unwrapped, the Apple Dumplings are ready to eat.
The are super yummy, sweet (which means the kids will eat them), and allows me to spend my time in the living room with my family instead of the kitchen
XOXO
Bug
We have a country ham sliced about this time every year and eat on it for a month. With some pans of homemade biscuits, and white gravy, we are set for
the day for food.
Here is how I make my redeye gravy:
The night before I brew a pot of coffee and then set it aside for the next day. Leftover coffee works best for redeye gravy.
I actually pour the coffee ON the country ham as it is frying in the pan. This gives is a brownish color and helps to make it extra tender and takes away some of the saltiness.
Yum! Now I want some....
the day for food.
Here is how I make my redeye gravy:
The night before I brew a pot of coffee and then set it aside for the next day. Leftover coffee works best for redeye gravy.
I actually pour the coffee ON the country ham as it is frying in the pan. This gives is a brownish color and helps to make it extra tender and takes away some of the saltiness.
Yum! Now I want some....
Coden
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
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Jo Ann - VA
- Posts: 756
- Joined: Sat Nov 11, 2006 11:56 am
- Location: Virginia
-
Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
Here is the recipe that I use. We had it at a B&B in Chatham, MA and when we asked for the recipe, they gave us this link. I love it!
http://www.bbonline.com/recipe/index.html
1/2 cup salted butter
1 cup packed brown sugar
2 tbsp corn syrup
1 - 8 to 9 inch round loaf of country style bread
5 large eggs
1-1/2 cups half and half
1 tsp vanilla
1 tsp Grand Marnier (optional)
1/4 tsp salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over a moderate heat, stirring until smooth, and pour into a 13 x 9 inch baking dish. Cut six 1-inch thick slices from the center portion of the bread and trim the crusts. Arrange slices in one layer in the baking dish, squeezing them slightly to fit.
In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well. Pour over bread. Chill, covered, from 8 hours to one day.
Preheat oven to 350 degrees and bring bread to room temperature while preheating. Bake, uncovered, in center of oven until puffed and edges are pale golden, about 35 to 40 minutes.
http://www.bbonline.com/recipe/index.html
1/2 cup salted butter
1 cup packed brown sugar
2 tbsp corn syrup
1 - 8 to 9 inch round loaf of country style bread
5 large eggs
1-1/2 cups half and half
1 tsp vanilla
1 tsp Grand Marnier (optional)
1/4 tsp salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over a moderate heat, stirring until smooth, and pour into a 13 x 9 inch baking dish. Cut six 1-inch thick slices from the center portion of the bread and trim the crusts. Arrange slices in one layer in the baking dish, squeezing them slightly to fit.
In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well. Pour over bread. Chill, covered, from 8 hours to one day.
Preheat oven to 350 degrees and bring bread to room temperature while preheating. Bake, uncovered, in center of oven until puffed and edges are pale golden, about 35 to 40 minutes.
