Brunch recipes

[art]

I am having a brunch for about 25 adults and 10 children. Many people bring things...Bloody Mary's, coffee cake, dessert, etc. I am making a spiral cut ham, and a spinach and sausage philo dough strudel. Any other ideas that are wonderful and can be made ahead would be appreciated. So what do you think?

[jennanne]

The Cheesy Brunch Casserole from Dec 02 CL is pretty good for a crowd. I substitued hot turkey sausage and real eggs and DH has been asking me when I'm going to make it again. You might want to give it a try.

[art]

Thank you! I will give it a try. Anyone have any ideas for brunch items for kids?

[valchemist]

this recipe is excellent. you make it the night before and then bring it to room temperature and cook it in the morning. I lightened the version that was originally posted by GabbyH. If you want to have the original verison, see the notes below the recipe. Good luck. :)


* Exported from MasterCook *

Creme Brulee French Toast

Recipe By : posted by gabbyh (gail)
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
12 ozs Italian bread -- (3/4 of a one pound loaf)
1 c egg beaters® 99% egg substitute
1 lg egg
1 1/2 cups fat free half-and-half
1 teaspoon vanilla
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut 1-inch thick slices from center portion of bread. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day. (I have always made it the night before)

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Makes 6 servings.

gail's note: I've had it every way you can imagine...with "real" maple syrup, powdered sugar, jam or preserves, or just "plain"...it's delicious any way

Source:
"modified from Gourmet Magazine July 1998"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1420 Calories; 52g Fat (32.7% calories from fat); 30g Protein; 211g Carbohydrate; 5g Dietary Fiber; 124mg Cholesterol; 1589mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 10 Fat; 8 Other Carbohydrates.

NOTES :

my notes: original recipe called for 5 eggs and normal half and half. also for 1 tsp grand marnier. and for a 9-inch baguette. I made lots of successful changes, as seen in the modified recipe. I used a full tbsp of amaretto instead of 1 tsp, but I couldn't taste it. oh well. next time I will just leave it out since it tasted great without the amaretto flavor.The bottom brown sugar and butter layer was divine. It didn't need any toppings, but the top was a tiny bit dry without anything, so I added a bit of maple syrup and DH used raspberry jam. We both used powdered sugar because, well, what is French toast without powdered sugar.

gabbyh: This has been my "tried and true"...we will be at my Sister's annual Xmas Breakfast for the first time this year, and she asked for this one...it is so easy to throw together, and comes out great every time! I have doubled and halved this recipe depending on how many people I'm serving. I've had it every way you can imagine...with "real" maple syrup, powdered sugar, jam or preserves, or just "plain"...it's delicious any way

[Linda in MO]

Originally posted by art
Thank you! I will give it a try. Anyone have any ideas for brunch items for kids?

* Exported from MasterCook *

Mini Cinnamon Swirls

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can refrigerated crescent rolls
2 Tablespoons butter -- softened
2 Tablespoons sugar
1 teaspoon cinnamon
Glaze:
1/2 cup powdered sugar
1 Tablespoon milk
1/4 teaspoon vanilla extract

Separate dough into 2 rectangles. Spread with butter ; sprinkle with mixture of sugar and cinnamon. Rol up from narrow end to enclose filling; press edges to seal.

Cut each roll into 6 slices. Place in muffin cups sprayed with nonstick cooking spray. Bake at 375 degrees for 10 to 15 minutes or until golden brown. Remove to wire rack.

For glaze, combine all ingredients in bowl and mix until smooth. Drizzle over warm rolls.

[valchemist]

linda's recipe reminds me of a similar "recipe" (I think JaneStarr was the one who mentioned it). It involves crescent rolls and those cinnamon chips. Sounded really good at the time. If you are interested, I am sure we could dig up the actual recipe. Linda's recipe sounds good, too, though!

[newcook]

I made Val's Lightened Creme Brulee French Toast for our weekley brunch except that I used regular half and half because it is what I had. What a hit! There was not one single crumb left, everyone raved about it. It was so delicious. I had mine with maple syrup, but some had it plain. I suspect I will get asked for a repeat. The only other time that happened was with the baked oatmeal which is still regularly requested.

Wow, thanks for that recipe.

Daniele

[Kathy B]

What about some fruit kabobs for the kids? Adults might like them, too! Just some simple fruits like bananas (dipped in pineapple juice), grapes, pineapple chunks, melon cubes or strawberries if you can find them, all on a skewer.

Also, hot chocolate with a bowl of marshmallows to top it with is always a hit!

[Vicanddi]

The Croissant French Toast with Soft Caramel Apples is absolutely amazing! Let me know if you would like the recipe.

Dianne

[Vicanddi]

Here's another idea...from Tyler Florence also. I am making these tomorrow...but they look divine!

Blueberry Scones with Lemon Glaze
Recipe courtesy Tyler Florence
Prep Time: 20 minutes Cook Time: 20 minutes
Yield: 8 scones

Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter


Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.