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April 8, 2010 / makingitmamastyle

Christmas Brunch

Here is the menu I served at our 2009 Christmas Brunch with Andrew’s family. 

Yum, Yum, Yum!!  I’m all about doing as much as possible before hand, so many of the dishes can be made ahead or have components to complete ahead of time.  Here is the menu:                                                                                                                          

Make Ahead French Toast

Drop Biscuits and Gravy

Slow Cooker Fruit, Nuts, and Spice Oatmeal

Brunch Strata

Sausage Patties

Fresh Fruit

Orange Juice, Milk and Coffee


Make Ahead French Toast

  • 5 eggs, lightly beaten
  • 1 cup milk
  • 1 cup half-and-half cream
  • 1 TBSP orange juice
  • 1/2 (1 pound) loaf French bread, cut diagonally in 1″ slices
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 2 TBSP maple syrup
  • 1 cup chopped pecans (optional)

In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in well-greased 9×13. Refrigerate overnight.

The next morning, Preheat oven to 350.

In a small bowl, combine butter, sugar, syrup and pecans. Spoon mixture over bread.  Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.  Serves 8                                                                                              


Drop Biscuits and Gravy


  • 2 cups all-purpose flour
  • 1 TBSP baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 2 tsp butter or margarine, melted


  • 1 lb bulk pork sausage
  • 2 TBSP butter or margarine
  • 1/4 cup plus 2 TBSP all-purpose flour
  • 4 cups milk
  • 1/4 tsp salt
  • 1 tsp pepper

In a bowl, combine flour, baking powder, and salt.  Combine milk and butter, stir into dry ingredients until just blended. Drop onto a greased baking sheet. Bake at 450 for 10-12 minutes or until golden brown.

Meanwhile, in a saucepan, cook sausage over medium heat. When no longer pink, stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits. Makes 8.                                                                                                                                        

Slow Cooker Fruit, Nuts, and Spice Oatmeal

  • 2 cups steel cut oats
  • 2 cups diced apple
  • 1 cup dried cranberries
  • 1/2 cup slivered almonds
  • 1/2 cup chopped pecans
  • 3 cups water
  • 1 cup milk
  • 1 TBSP ground cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tsp butter

Spray pot WELL!  Combine all in a slow cooker.  Cook on warm overnight or 8 hours.                                                                                                                                                

Brunch Strata

  • 3 cups sliced fresh mushrooms
  • 3 cups chopped zucchini
  • 2 cups cubed fully cooked ham
  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped green pepper
  • 2 garlic cloves, minced
  • 1/3 cup vegetable oil
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup half-and-half
  • 12 eggs
  • 4 cups cubed day-old bread
  • 3 cups shredded cheddar
  • 1 tsp salt
  • 1/2 tsp pepper

In a large skillet, saute mushrooms, zucchini, ham, onions, green peppers, and garlic in oil until tender. Drain and pat dry.  Set aside.

In a large bowl, beat the cream cheese and cream until smooth.  Beat in eggs. Stir in the bread, cheese, salt, pepper and veggie mixture.

Pour into two greased 11x7x2″ baking dishes. Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.   Serves 16

*Can assemble this the night before and bake the next day for 50 minutes


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