Sunday, December 15, 2013

Holiday Brunch Recipes

Recipes featured this week on Ever Ready include a variety of foods and drinks perfect for holiday brunch entertaining. 
Cook's notes: I have found a quart carton of eggnog goes a long way using it in recipes. This Eggnog French Toast recipe requires only 1/2 cup of eggnog and serves 3-4. The recipe can be easily doubled for a crowd. Cinnamon Raisin bread can be substituted for French bread slices. But be sure the bread is dense/thick so easy to work with dipping in batter. I tested using both types of bread. The French bread brings out the flavors of the eggnog with cinnamon and nutmeg better than using cinnamon raisin bread though children would prefer cinnamon raisin bread. The simplicity and flavors found in this recipe make it a good addition for your next holiday brunch.  
In this photo fresh fruit was served as a side and would suggest adding crisp pieces of bacon or smoked sausages to the dish. 

Eggnog French Toast
  • 6 slices of French bread 
  • 2 large eggs
  • 1/2 cup eggnog
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp flour
  • Whisk all ingredients except the bread slices
  • Preheat a griddle
  • Dip bread slices into batter and cook till browned on both sides
Mexican Cornbread Strata
Cook's notes: This recipe was adapted from
It was the perfect dish for me to use up leftover cornbread squares and muffins from a recent chili dinner. A recipe shortcut;use two boxes of cornbread mix. Once baked in a 9 x 13 pan cut into small squares and let dry out for several hours before assembling the make-ahead strata.
  • 12-16 oz. Andouille sausage (I tested with Jimmy Dean Sausage-reduced fat)
  • 1 cup chopped onion
  • 1 cup of frozen corn, defrosted or 1 cup of drained canned corn
  • 1 cup thick salsa (drain off excess liquid)
  • 8 cups cornbread chopped cubes
  • 8 eggs
  • 2 cups 2% milk
  • salt and pepper to taste 
  • 1/4 tsp. garlic powder
  • 1 Tb. chives
  • 1 Tb. parsley flakes 
  • optional add in minced chiles or roasted red peppers
  • 2-1/2 cups shredded Mexican Blend Cheeses
  • Grease a 13 x 9 pan
  • Cook sausage and onion in 1 TB. oil (5-7 minutes) crumble meat
  • Remove from heat, stir in corn, salsa and cornbread until combined
  • In a blender add spices with milk and eggs 
  • Spread cornbread mixture in pan and pour milk mixture over. Press lightly with a spatula so bread soaks up the liquid
  • Cover and refrigerate overnight
  • Remove from refrigerator 30 minutes before cooking  
  • Bake in a preheated oven uncovered 350 degrees for 45 minutes or until toothpick comes out clean from the center
  • Sprinkle cheeses on the last 15 minutes of baking time 
  • Strata should set 10 minutes before cutting-top with a spoonful of salsa 

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