Day 6: Brunch with Friends

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For those of you following along, Day 5 is indeed missing from here. I give away a lot of what I make, so sometimes I can’t share things publicly right away.

Yesterday, we had friends over for brunch, and I made what I think was some pretty yummy food. The various children involved had mixed feelings on the food; oddly enough, my normally picky daughter was the only child who liked everything. The adults were all happy, though, and no one starved, so I am calling it a success. My awesome friends did a bunch of dishes, too! I love people who do dishes, ;).

We had French toast casserole, hashbrowns with shaved Brussels Sprouts and pancetta, smoothies, coffee, and orange juice. The other mom and I had mimosas as well.

Once again, I forgot to take pictures until we had totally decimated the tablescape, but I can share the recipe for the French toast casserole. I based it on this Paula Deen recipe, but I adjusted it to be gluten and dairy free, plus a little lower in fat and sugar, and I added some fruit for extra nutrition.

Fruity French Toast Casserole

Smart Balance margarine
1 loaf Udi’s Whole Grain Gluten free bread
8 eggs
1 cup soy creamer
2 cups vanilla soy milk
2 TBSP pure maple syrup
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 – 2 cups frozen fruit–we use mixed berries most often, but anything would work
2-3 TBSP brown sugar

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with the margarine, then place the bread in overlapping layers in the dish, breaking pieces in half as need to fill in the edges.

In a separate bowl, whisk together the eggs, creamer, soy milk, maple syrup, cinnamon and nutmeg. When fully mixed, pour over the bread and let sit for 15 minutes or so. Sprinkle the fruit and brown sugar on top and place in the oven. I am guessing on the amount of fruit and brown sugar I used–I just added them until it looked good. I added less fruit this time than I might another time, in case picky children wanted to pick it off.

I did not keep track of the baking time, but I am guessing it was 45 – 55 minutes.

This is a very custardy casserole, which the boy does not like. It is weird for me, typing that last sentence–I used to think the boy liked everything! He is actually getting *more* picky as he gets older, of which I do not approve. We had enough variety with the smoothies and potato-y/bacon-y dish that everyone got enough to eat, though, and I do so love making brunch!

Of course, I was looking at my Pinterest board for Recipes to Try today, and now I am sad I didn’t make a big crockpot of pumpkin-spiced lattes, but we were all happy at the time. This is a good reminder to check my inspiration boards more often!

What is your favorite brunch dish? Or whole brunch menu?

 

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