Day Brighteners

Some creative ways to present ordinary breakfast food items that will make you child smile :).

Make Ahead Eggnog French Toast  

Cook's note: The great thing about this recipe is that it can be made ahead several days, popped in the freezer and then thawed when ready to bake on a cookie sheet. A griddle can also be used. 

 Ingredients:

• 6 eggs
• 2 cups half and half'
• 1/4 cup sugar 
• dash of nutmeg
• 1-1/2 tsp. vanilla
• 1-1/2 tsp. cinnamon
• 16- 18 slices firm white or whole wheat bread (another option is to use cinnamon raisin bread and omit cinnamon from egg mixture)
• melted butter

Directions:

• Line 2 cookie sheets each with parchment paper
• In a blender add eggs, half and half, cinnamon, sugar, vanilla
• Mix well and pour into a large bowl
• Using tongs dip bread slice one at a time into egg mixture
• Place each piece on the cookie sheet and cover with foil
• Freeze each pan 2 hours
• Remove from freezer and stack frozen slices in a large container. Use wax paper between the stacks
• Wrap entire stack with heavy duty foil and return to freezer
• When ready to use brush each frozen piece with melted butter
• Thaw French toast pieces for about  an  hour
• Preheat oven to 425 place buttered side on cookie sheet and brush top side with melted butter 
• Bake uncovered 10 minutes then turn over -sprinkle with a dash of nutmeg 

Tomato-Cheddar Strata with Broccoli

recipe adapted from Country Living

serves 8

options adding ham cubes, green or red peppers 

Ingredients:

• 5 cups French bread cubes
• 1-3/4 cup cheddar cheese
• 1-1/2 cup halved grape tomatoes, patted dry on a paper towel
• 1-1/2 cup broccoli florets 
• 2 TB. parsley flakes
• 3/4 tsp. dry mustard
• 1 tsp. herbes de Provence
• 8 large eggs
• 3-1/4 cups milk
• 1/2 -3/4 cup chopped onion
• salt and pepper to taste
• 1/2 cup ricotta cheese

Directions:

• Grease a 9 x 13 pan and place bread cubes in pan
• Top bread cubes with 1-1/4 cup cheddar cheese, chopped tomatoes, onions and broccoli 
• In blender add eggs, milk, salt, pepper, parsley and herbes de Provence
• Pour egg mixture over bread mixture and gently press in to soak every cube
• Add dollops of ricotta over the top and then sprinkle with remaining cheese
• Cover with foil and refrigerate overnight
• Before baking bring strata to room temperature-about an hour
• Bake 350 about 50 minutes or until strata is puffed and lightly browned 
• Set aside for 10 minutes before cutting  

Oscar Alert: 

His big night is Sunday but there still is time for me to add some appetizer recipes to the blog just in case you are planning a celebration. Check out Ever Ready on Friday.