Saturday, April 7, 2012

Easter Brunch

Cream Cheese Stuffed French Toast w/ Grand Marnier Strawberry Sauce
12 slices french bread, sliced 1 1/2 inches thick
8 oz cream cheese, softened
2 Tbsp sugar
1.2 tsp nutmeg
1/2 tsp cinnamon
1 cup half & half
6 eggs
Preheat oven to 350.  Make a horizontal slit in the tops of the bread slices to form a pocket.  Beat cream cheese, sugar and spices until creamy.  Spread about 1 1/2 Tbsp of the mixture into each pocket.  Arrange in a buttered 9x13 baking dish.  Beat the half and half with the eggs and pour over the bread slices, turning to coat.  Can make to this point and store ahead for up to 24 hours.  Bake for 35 minutes or until golden brown (bring to room temp before baking if you are making ahead).
1 cup powdered sugar
2 Tbsp cornstarch
1 stick butter (1/2 c)
1/3 c Grand Marnier
3 cups sliced fresh strawberries 
Melt butter in a saucepan.  Add sugar and corn starch.  Stir until smooth then add Grand Marnier.  Let simmer 5 minutes, stirring constantly.  Add strawberry and combine to coat.  Remove from heat and serve warm over french toast.

Brie & Gorgonzola Egg Casserole
1 Tbsp butter
20 oz frozen hash brown potatoes
2 Tbsp fresh rosemary
8 oz bacon, cut into 1/2 inch pieces
18 eggs
2 1/4 c heavy cream
2 1/4 c milk
1 tsp salt
2-4 dashes tabasco sauce
pepper to taste
8 oz gorgonzola, crumbled (I like Stella)
8 oz brie, cubed (rind removed)

Preheat over to 400 degrees.  Coat a baking sheet with cooking spray.  Spread hashbrown in a thin layer and bake until crispy, about 30 minutes, turning occasionally.  Remove and reduce oven to 350.
Meanwhile, cook the bacon in a skillet until very crisp, drain.  Whisk the eggs, cream and milk in a bowl.  Stir in salt, pepper and tabsco.  Spread hashbrown into a 9 x13 baking dish lined with cooking spray.  Top with half the rosemary, half the bacon, half the cheese and pour 1/2 of the egg mixture to coat.  Repeat: half the rosemary, half the bacon, half the cheese and pour 1/2 of the egg mixture to coat.  Bake covered for 50 minutes on 350 then uncovered an additional 20 minutes until brown and bubbly.  Can be made 24 hours ahead if desired.  Bring to room temp before baking. 

Based loosely on recipes from the Dallas Dish

No comments:

Post a Comment