All these restaurants are great, however, to me the best Sunday brunch would be a simple one made at home, served out by the pool (if you have one). Below is a very easy brunch for yourself or for sharing with company.
SERVE WITH PLATTER OF CUT UP TROPICAL FRUITS
If your guests are meat lovers, serve with pork sausage links........Jimmy Deans or your favorite.
FRENCH TOAST CASSEROLE:
Prep: 10 minutes
CHILL: 1 HOUR or overnight
Bake: 50 minutes
Serves: 8
Tempting cinnamon bread is soaked in a custard overnight, ready to be baked for a perfect brunch dish.
ingredients
1 loaf (16 ounces) Pepperidge FarmŽ Cinnamon Swirl Bread, cut into cubes (about 8 cups)
6 eggs
3 cups milk
2 tsp. vanilla extract
Confectioners' sugar
Maple-flavored syrup (optional) or preferably VERMONT MAPLE SYRUP
directions
Place the bread cubes into a greased 3-quart shallow baking dish. Beat the eggs, milk and vanilla extract in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Stir and press the bread cubes into the milk mixture to coat. Cover and refrigerate for 1 hour or overnight.
Heat the oven to 350°F. Uncover the baking dish.
Bake for 50 minutes or until a knife inserted in the center comes out clean. Sprinkle with the confectioners' sugar. Serve with the syrup, if desired.
Tip: This recipe will work with any of the Pepperidge FarmŽ Swirl Breads (Cinnamon, Raisin Cinnamon or Brown Sugar Cinnamon)
|