How to Create an Easy and Delicious Brunch Spread



My favorite party to host is always centered around brunch. This is because it’s the easiest to prep ahead of time! You prep almost everything the day before and look like a relaxed super-star when your guests arrive. Take a look at my favorite recipes to prepare the day before.

Cinnamon Roll French Toast Bake

½ stick butter, melted

2 cans cinnamon rolls

6 eggs

½ cup heavy whipping cream

2 teaspoons cinnamon

2 teaspoons vanilla

1 cup chopped pecans

1 cup maple syrup + ½ cup maple syrup for garnish

Icing from canned cinnamon rolls

  1. Heat oven to 375 degrees. Pour melted butter into ungreased 9 by 13 inch glass pan. Separate both cans of cinnamon rolls into 16 rolls. Set icing aside. Cut each cinnamon roll into 8 pieces. Place pieces into the butter mixture in the glass pan.
  2. In a separate bowl, beat the eggs. Stir in the heavy cream, cinnamon, vanilla until well blended. Pour over cinnamon roll pieces. Sprinkle with pecans and pour 1 cup maple syrup over it.
  3. Bake 25 minutes or until golden brown. Cool 15 minutes. Microwave icing for about 10 seconds and pour over casserole. Garnish with maple syrup.

Sausage, Spinach and Roasted Red Pepper Torta

Baguette, sliced into ¼ inch slices on the diagonal

1 tablespoon butter

12 ounces baby spinach leaves, fresh

1 pound hot Italian sausage

1 ½ cup grated Fontina cheese

¾ cup diced and drained roasted red peppers

6 large eggs

1 cup heavy whipping cream

1 cup whole milk

Salt and pepper

  1. Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
  2. Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
  3. Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

Prepare both of these dishes the day before and place in the refrigerator until the morning of the party. Bake the dishes in the morning or right when your guests arrive, depending on if you are starting with mimosas and/or coffee. I usually add fresh chopped fruit, biscuits, Bloody Marys and Mimosas to this and there is your beautiful and easy brunch spread. I’ve never met someone who did not love these 2 dishes and this is because they are comfort food in the best way possible!

 

 


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