Today, we hosted our annual Christmas party, which has turned into a brunch since Logan was born. We've hosted a Christmas party each year we've lived in NYC and usually, I make a more elaborate food spread, but this year, I took it easy and kept it simple. The best part was I didn't try and new recipes, so my timing with making everything was perfect. Tyler and I were just sitting enjoying our coffee waiting for people to show up! The two brunch recipes I made were chilaquiles (I made some changes which made it even better) and my favorite baked french toast, which we make for Christmas morning! Both were crowd pleasers and I served it with a big spinach, pear, crumbled goat cheese, garlic croutons, and candied pecans salad, a side of bacon, and my cousins brought a big fruit salad. We had lots of cocktails on hand and plenty of coffee to go around. It was really nice catching up with everyone and just hanging out!
Baked French Toast
(Courtesy of the Pioneer Women)
Ingredients
Directions
The two changes I made for the chilaquiles was I made my own tortilla chips out of corn tortillas. I used a brunch and added a bit of olive oil on them, cut them into triangles, and baked them for 11 minutes at 400 degrees. I also decided to make fried eggs and toss them on top at the end, which was much tastier and way faster....highly recommend making the eggs this way.
Baked French Toast
(Courtesy of the Pioneer Women)
Ingredients
- FRENCH TOAST
- Butter, For Greasing
- 1 loaf Crusty Sourdough Or French Bread
- 8 whole Eggs
- 2 cups Whole Milk
- 1/2 cup Heavy Cream
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 2 Tablespoons Vanilla Extract
- Topping
- 1/2 cup Flour
- 1/2 cup Firmly Packed Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- Freshly Grated Nutmeg (optional)
- 1 stick Cold Butter, Cut Into Pieces
- Warm Syrup, For Serving
- Butter, For Serving
- 1 cup Fresh Blueberries, For Serving
Directions
- For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!
- For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
- When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
- Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
The two changes I made for the chilaquiles was I made my own tortilla chips out of corn tortillas. I used a brunch and added a bit of olive oil on them, cut them into triangles, and baked them for 11 minutes at 400 degrees. I also decided to make fried eggs and toss them on top at the end, which was much tastier and way faster....highly recommend making the eggs this way.
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