Any advice? I’m concerned about quantity and keeping the quality up for at least an hour before serving.
I’m excited about this “do” because I haven’t entertained other than family in a while.It started out when five of us went out to dinner and decided we should do something over the holidays. I was thinking something really small, with fancy “Ladies Who Brunch” foods. It got away from us (mostly me) because there are too many people whose feelings would be hurt if they weren’t invited, and they would find out (a grammar school classmate lives across the street from me!). I started heading in the direction of inviting every woman I’ve ever known, then had to reel it back in. I’d still like to keep a special festive feel rather than a pot luck. The odd thing is that even though I’m not a super social extrovert, whenever I have a party, everyone comes.
Also, if you have any fancy pants brunch items that you love, I’d love to hear about them!
Look up “french toast strata” on google. Basically, you soak french bread pieces in a scrambled egg mixture overnight. Then bake in the morning. When done…I sprinkle mine with a cinnamon and sugar mixture. Serve with real maple syrup.
I make a stuffed French Toast for the holidays but for you I’d choose the first one which doesn’t have corn syrup. How about some quiches, a strawberry and spinach salad and fresh berries (maybe with granola or muesli and yogurt - supplies for a yogurt parfait)
I made a bananas foster french toast for Thanksgiving morning - it was good (but sweet). I just found a recipe online that was pretty easy (and involved an overnight custard step). It was actually more like bread pudding because you cut french bread into cubes rather than having big slabs of bread. Definitely need something savory with something so sweet (bacon, quiches, etc). Agree that 13x9 would be plenty.
Thanks! I do know how to make regular french toast, and a few variations. My usual thing is to make it for family, so I’ve never done the overnight thing. They do sound possibly super sweet,so I wouldn’t mind making a batch the traditional way if I could keep it warm without it getting dried out or limp.
I’ve got someone bringing a quiche, and I’m making mini lobster rolls and a spinach cheese strata. And Bacon, of course. My daughter is coming and bringing a fruit salad. I have some guests bringing sweet things(a friend who doesn’t cook might bring baked goods from the deli/bakery in our old hometown), and somebody’s bringing ham and cheese roll-ups in pastry. I think we’re going way overboard with the carbs and fat (which I’m all about), so a vinegary or lemony green salad or vegetable combo would be great. I have a tendency to go overboard, so I bought a supply of “to go” containers. I was thinking of a seafood raw bar to cut all the heaviness, but might go just for shrimp instead. I’m having fun planning this. I know I could stop at any point and still have a great party. The last time I did a big brunch it was for DS’s First Communion!
Thanks for the 13x9 recommendation. I totally don’t feel like making more than that!
Google Skier’s French Toast, you make a syrup for the bottom layer, I put zero sugar in the custard mix and top with cinnamon, that allows people to take as much syrupy goop as they want or stay healthier without any sugar and I use nonfat milk, it may not be quite as custardy, but it’s totally fine.
This is our traditional Christmas morning breakfast (prepared the night before). it doesn’t present as extravagantly as some other recipes but is easy and yummy (especially if you like caramel). Given its inherent sweetness we typically do not eat it with any extra syrup.
That’s a good idea, @thumper1. I’d hate it overly sweet. We mix maple syrup into the butter when serving sometimes. You can form into fancy shapes and people use less maple syrup. The right amount of sweetness.
@gearmom the reason i know this works…I was vacationing with friends and decided to make french toast. After doing two helpings worth…there were eight people…I did the strata method…let it soak for about 20 minutes…and then baked. It was delicious. I had brought real maple syrup because a couple in the group had never had it before. Really…easy, peasy.
@thumper1 I do a similar recipe for Xmas but stuff the bread with a ricotta, cream cheese lemon mixture. But add cream and egg mixture and refrigerate the night before. Fresh raspberries sweetened for a syrup. And I feel obligated to spend more and buy real maple syrup from our local farmers.
I’ll try your method for New Year’s. I don’t think it needs to be sweetened like the original. That would be too much for me. So good idea.
We use Challah bread for French Toast. No need to soak overnight (I think the bread would disintegrate). Always use real maple syrup. We put fresh berries in a bowl (strawberries, blueberries, raspberries) and microwave for 45 seconds or until it reduces to a liquid compote and pour that over the French Toast + syrup.
It’s more or less @thumper1 's technique. I used brioche that I sliced and dried out the day before. I was afraid that it would turn to mush overnight, but it was great! It puffed up beautifully.Everybody loved it, even people who said they don’t like French Toast. Although why anybody wouldn’t like French Toast is a mystery to me :">
It wasn’t too sweet at all. I used Grand Marnier and grated orange zest to flavor it. It’s all gone, now, and we had plenty of other choices. My non-cooking SIL wants the recipe, so that’s saying a lot.
It was such a nice party. I’m so glad I hosted it. These are old pals, mostly from our Catholic grammar school, and we share hilarious memories. It’s so nice to entertain because you want to, not out of obligation.
@gearmom, they are very similar. I think brioche might be a bit richer, but either of them would work in this recipe. I started out afraid of it, but now it’s my new favorite. I used brioche because that’s what was available.