And the Christmas brunch continues…
Yesterday was all about the savory, but today we’re all about the sweet. This bread-pudding-esque breakfast casserole is filled with homemade pancakes that are soaked in an egg and cream mixture and then topped with streusel before baking to perfection.
This recipe is mostly make-ahead but does a require a little time the day before due to the batch of homemade buttermilk pancakes. The pancakes are a simple mix of flour, a little sugar, baking soda, baking powder, salt, buttermilk, eggs and melted butter. The pancakes are then cooked on the stovetop or pancake griddle, 1/4 cup batter at a time, for 4 minutes each side. Once cooked, the pancakes are halved and then layered in the baking dish.
The cream and egg mixture that is poured over the pancakes to soak overnight, is a mixture of eggs, heavy cream, whole milk, sugar and vanilla. The casserole is then refrigerated overnight. Before cooking, top with the streusel, a mixture of flour, pecans, brown sugar, cinnamon, salt and butter. Cook for about 50 minutes. The casserole can be served with maple syrup on the side, but we found it to be sweet enough without the syrup.
Just like your favorite stack of pancakes – but even better with the cinnamon streusel.
Other menu items included:
Country Ham Hash (Big Guy adored this dish)
Romaine with Creamy Olive Dressing (I really loved this crisp and fresh addition to the spread)
I also made sweet and spicy bacon from the magazine but the recipe is terrible with the instructions and we ended up with overcooked bacon. I also set up a mimosa bar with cranberry juice, apple cider and orange juice along with cinnamon sticks and sugared cranberries to fancy the glasses up. I had to stick to soda water spiked with apple cider.
So there you have it – my Christmas brunch menu. What’s your favorite Christmas brunch menu item?