Recipes for Christmas Morning Brunch

This week I hosted a Christmas breakfast to celebrate the season with a few friends. It was nice to get together and my way of showing appreciation to my friends for being great friends this year.

I love to entertain for breakfast/brunch and here's why:

1. Every recipe can be prepared the day before. All of the food was prepped 24 hours ahead so the morning of I just had to bake everything. I like to enjoy my own party!

2. We all get together for coffee frequently anyway, so a breakfast is just an extra nice treat.

3. I love all of the variations of french toast, egg bakes, muffins, etc. I tried 3 new recipes this time and they all turned out great! I will be making the Egg Nog French Toast on Christmas Morning for sure. The Creme Brulee French Toast was wonderful too!

4. The Invitation - after sifting through all of the samples, I love finding the perfect invite! I liked this one because of the holly. Matches my china, napkins, etc.

If you have a houseful coming for Christmas, try any or all of these recipes and you will be joyful because they are so easy and guests will be merry because they are delicious! Merry Entertaining!

 Egg Nog French Toast with Cranberry-Apple Compote
from www.epicurious.com

• 4 cups purchased eggnog
• 4 large eggs
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)

• 1/4 cup (1/2 stick) unsalted butter, melted
• Powdered sugar
• Cranberry-Apple Compote

Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry Apple Compote

 Cranberry Apple Compote (Don't skip this! Wonderful and adds color to plate)

• 2 cups apple cider
• 6 tablespoons light corn syrup
• 2 tablespoons (packed) golden brown sugar
• 8 tablespoons (1 stick) unsalted butter

• 3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
• 2 cups cranberries (fresh or frozen)
• 1/2 cup plus 1 tablespoon (about) sugar

Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.

Egg and Cheese Strata
Toast of the Coast, Junior League of Jacksonville

5 slices buttered bread, torn into small pieces
12 oz. sharp Cheddar Cheese , shredded
4 eggs
2 cups milk
 Pinch of dry mustard
Crisp-cooked bacon, crumbled

Layer the bread and cheese in a lightly greased baking dish. Lightly beat the eggs in a bowl. Add the milk and mustard and mix well. Pour over the layers in the baking dish. Chill, covered, for 8 hours. Remove the cover. Bake at 350 degrees for 1 hour. Sprinkle with bacon. Serves 6 to 8.