Cranberry Stuffed Brunch Puff
This is the perfect Christmas morning breakfast casserole. It's delicious, easy to fix, smells wonderful as it bakes, and just looks like the holidays. Put it together in a few minutes the night before (while Santa is tucking the gifts in stockings and under the tree), refrigerate, and bake in the morning. Serve it with cut up citrus fruit, and a breakfast meat. The Cranberry Syrup is over the top wonderful – that combination of tart (from the cranberries) and sweet make it perfect for this or for pouring over cheesecake or ice cream. Do the syrup ahead and just reheat for holiday morning ease.
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Serves 12 Serves 6
Use 3 qt. or 9x13" baking dish Use 1½ qt. or 9x9" baking dish
1 lb., 3 oz. fresh old-fashioned white or wheat bread ½ loaf bread or 3 croissants
or 6 croissants
8 oz. light cream cheese, cut into ½" cubes 4 oz. cream cheese, cubed
1 cup cranberries ½ cup cranberries
2 tablespoons orange zest 1 tablespoon orange zest
12 eggs 6 eggs
2 cups skim milk 1 cup skim milk
½ cup pure maple syrup ¼ cup pure maple syrup
Remove crusts and cube bread (just tear croissants). Place half bread cubes on bottom of spray coated casserole dish. Scatter cream cheese, cranberries and orange zest over bread. Place remaining bread over berries.
Mix together eggs, milk and maple syrup; pour evenly over entire pan. Cover and refrigerate overnight (or at least 4 hours).
Bake, covered with foil, at 350° for 30 minutes. Uncover, bake an additional 10 – 20 minutes or until puffed, browned, firm and thoroughly cooked (test with knife). Dust with powdered sugar. Serve with maple syrup or the following:
Cranberry Syrup
1 ½ cups sugar
3 tablespoons cornstarch
1½ cups water
¾ cup cranberries
½ tablespoon fresh lemon juice
1 tablespoon butter
Thoroughly blend sugar and cornstarch in a saucepan. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear, about 7 to 8 minutes.
Stir in cranberries and simmer until berries burst, stirring occasionally. Remove from heat. Stir in lemon juice and butter. Serve immediately. Sauce may be made ahead and micro-heated.
Corned Beef Hash made with Deli Corned Beef and Canned Potatoes (for Jack)
This is so easy, you won't believe it, plus it's amazingly delicious. Make it ahead and simply heat just before serving. It makes a great side dish for a breakfast casserole or is wonderful with poached eggs. Serves 4 - 6
2 T. vegetable oil; 1 cup chopped onion; 2 cloves garlic, chopped Sauté for 5 min.
1 15oz. can cubed, cooked potatoes, drained Add potatoes, salt and pepper and cook til
¼ t. each salt and pepper potatoes are hot and soft; reduce heat
1 lb. deli Corned beef, shredded or cubed Add corned beef and heat through
2 t. coarse ground mustard and 2 T. Butter Add mustard and butter; press mixture onto pan bottom and brown on each side.
Go to www.virginiaeggcouncil.org for other wonderful holiday recipes or contact us at eggsrgr8@rev.net. Like us on www.facebook.com/virginiaeggcouncil.