Hi Linda!

My sister just made this yesterday for a May Breakfast at work. She said it was a huge hit.

Baked French Toast Casserole with Maple Syrup

Description:
Recipe courtesy Paula Deen

Ingredients:
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Directions:
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 40 minutes
Yield: 6 to 8 servings

This one is also yummy! Nice and light.

Garden Medly Quiche

From the Beasly House in Napa, CA

Ingredients:
10 Eggs
1/2 cup all -purpose flour
1 tsp baking powder
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/4 cup butter or margarine, melted
3 cups cottage cheese
1 cup cooked fresh spinach, 10 oz package frozen chopped spinach, thawed and squeezed dry
1/2 red pepper, chopped
1/2 yellow or green pepper, chopped
1 bunch green onions, chopped
12 oz. shredded Swiss or Monterey Jack cheese

Directions:
1. Preheat oven to 350 degrees.

2. In a blender or food processor, combine eggs, flour, baking powder, onion powder, garlic powder, butter or margarine, and 1 cup of the cottage cheese; blend well.

3. Pour blended mixture into a large bowl and add remaining cottage cheese, spinach, peppers, green onions and shredded cheese. Mix all thoroughly.

4. Divide mixture between 2 greased 10-inch pie pans. Bake for 40-45 minutes or until set.

Number Of Servings:16-20

Preparation Time:20 minutes

Another winner!!

Blintz Brunch Bake

I have served this with blueberries and strawberries.

Ingredients:
2 pkg. (8 oz. each)Cream Cheese, softened
1 container (15 oz.) Ricotta Cheese
5 eggs, divided
3/4 cup sugar, divided
2 tsp. grated lemon peel
3 Tbsp. fresh lemon juice
1 cup flour
1 cup (2 sticks) butter or margarine, melted
1/4 cup milk
1 Tbsp. Baking Powder

Directions:
Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until smooth; set aside. Stir flour, melted butter,
remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; whisk until smooth. Pour 1/3 of the flour mixture into greased 13x9-inch baking dish. Spoon cream
cheese mixture evenly over flour mixture. Gently spoon remaining flour mixture over top.

Bake at 325°F for 45 minutes or until set. Cut into squares. Sprinkle with powdered sugar, if desired.

I would do either an asparagus quiche with chedder cheese or a cheese strata with asparagus.
And sticky rolls! Always sticky rolls!
With your ham and a fruit bowl of cut up fresh fruits, strawberries, pineapple and I have 2 very lovely mamgoes just now.....add some watermelon and a couple of spoonsfull of orange liquor and call it good.
Linda C

Here's another do ahead French Toast option that always goes over well here....

Overnite Blueberry French Toast

This is a very unique breakfast dish. Good for any holiday breakfast or brunch. Its filled with the fresh taste of blueberries and covered with a rich blueberry sauce to make this a one of a kind.
Servings: 9

Ingredients:
12 slices day-old bread
2 (8 ounce) packages cream cheese
1 cup fresh blueberries
12 eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish and set aside.
2. Cut bread into 1 inch cubes, place half into prepared baking dish. Cut cream cheese into 1 inch cubes and place over bread. Top with blueberries and remaining bread cubes.
3. Beat eggs in large bowl; add milk, vanilla and syrup or honey. Mix well; pour over bread cubes. Cover and refrigerate overnight. Next morning remove from the refrigerator 1/2 hour before baking.
4. Cover and bake for 30 minutes. Remove cover and bake another 25 to 30 minutes or until center is set and is golden in color.
5. Prepare the sauce in a saucepan by combining the sugar and cornstarch. Add water and bring to a boil over medium heat. Stir constantly and boil for 3 to 4 minutes. Stir in blueberries and reduce heat; cook for 10 minutes or until blueberries pop. Stir in the butter and pour over the French Toast.

Linda, we just attended a brunch. We each brought something and our menu included bloody mary's and mimosas, fruit platter, lox and bagels, asparagus quiche, biscotti, french toast casserole, egg and bacon casserole, and coffee and liqueurs. We're planning a brunch for Mother's day, and I'll do almost the same, except we'll have lemon ricotta pancakes instead of the french toast casserole.

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Brunch is just my favorite. Can't wait to read (and copy and paste) all the responses you get! Here's an oldie-but-goodie, from a cookbook compiled by my MIL's church 'circle' many decades ago. You assemble it the day before and then just stick it in the oven.

BRUNCH CASSEROLE

1 loaf French bread
3 T. butter, plus additional for greasing dish
4 oz. Swiss cheese, grated
4 oz. Monterrey Jack cheese, grated
12 strips bacon, diced and fried until crisp
8 large eggs
1-1/3 cup milk
1/3 cup dry white wine
3 green onions
2 teaspoons Dijon mustard
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne (if you have guests sensitive to 'heat', consider this optional--if not, be generous)
1 cup sour cream
1/2 cup freshly-grated Parmesan cheese

Lightly grease bottom and sides of 9"x13" casserole dish.

Slice French bread and tear into bite-sized pieces. Arrange bread in bottom of prepared dish so that it forms a fairly solid layer, with no overlapping. (You might not need the whole loaf.)

Melt 3 T. butter over low heat; drizzle evenly over bread. Sprinkle grated cheeses on top. Spread evenly with bacon bits.

In a large mixing bowl, combine eggs, milk, wine, chopped green onion, mustard, black pepper and cayenne. Beat until frothy. Pour egg mixture evenly over casserole. Cover dish with foil and refrigerate overnight.

Before cooking, allow to stand at room temperature for 30 minutes. Preheat oven to 325 degrees F. Bake, covered with foil, for approximately 45-50 minutes, until eggs are 'set' in the center.

Remove from oven and, using a spatula, spread sour cream evenly over the top of the dish. Sprinkle generously with Parmesan; return to oven, uncovered, for an additional 10 minutes or so until top is lightly browned.

And here's one from Bon Appetit that I like a lot because it's versatile and pretty and just so darned easy.

FRUIT WITH GRAND MARNIER SAUCE

10 oz. cream cheese, softened to room temperature (please note that it's 10 oz., not 8, so you'll need part of a second block)
1 cup sour cream
1/2 cup plus 6 tablespoons powdered sugar
1/2 cup whipping cream
2+ tablespoons Grand Marnier
8 cups fresh fruit

Combine all ingredients except fruit, pulsing briefly in a food-processor or blender until smooth. Taste and add additional Grand Marnier if desired, pulsing to combine. (I always add another tablespoon or two...or three.) Sauce can be made up to 24 hours in advance.

Serve prepared fruit in stemmed goblets, with sauce spooned on top. Very elegant, and almost effortless.

sm

Oops, Alexa it was your Blueberry French Toast I served, not David's recipe. Sorry! It was delish, by the way!

Debbie, what a beautiful brunch yours was! The table setting is gorgeous! Your photos are wonderful, the food looks so good!

I have found a couple recipes for Roulades, I might try one of those, and maybe one of the casserole type recipes posted here. Still working on the menu.

Thanks for all the input! Now I am just hoping for lovely weather, we usually have this party outdoors.

Linda

Here's a good one from my daughter:

SALMON QUICHE WITH WALNUT CRUMB CRUST

Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.

1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven.
Meanwhile mix the following ingredients in a bowl:
Filling:
3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise

Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe.

SharonCb

Sharon, I have made your daughter Salmon quiche...delicious!!

Linda a Spanish Potato Tortilla would be great with the ham. Sharon Cb's and Ann T both have great recipes. I don't see why this wouldn't reheat beautifully but it can also be served at room temp.

Spanish Tortilla (Omelette) - Sharoncb

3 medium potatoes
3 large eggs
1 onion
salt 1/2 teasp & pepper to taste
olive oil

Italian parsley chopped (optional)I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over.

1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings.

2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown.
When golden, remove from pan and set aside in large bowl.

NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this.

3. Put chopped onion in pan, if necessary add a little more oil and saute until soft, without being dark brown. Remove from pan and add to potatoes in bowl.

4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all.

5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn.

6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy.

7. Let cook a minute or two more on that side, then slide it out onto a plate.

8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic.

Finished Tortilla

The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two.

SharonCb

Spanish Tortilla (Potato Omelette) - Ann T
==================================

(This recipe makes two Tortillas)

At least 4 large baking potatoes or 5 or 6 smaller ones
1 small onion
12 eggs
olive oil
salt
pepper

Heat oven to 350°
Peel and cut potatoes into 1/8 to 1/4 inch slices.
Heat one or two frying pans and sauté the potato slices in olive slowly,until almost tender. Add salt and pepper.
Cut onion in half and slice thinly. Add onion to the potato mixture and continue to sauté until the onions and the potatoes are tender. I like the onions and potatoes to start to turn a bit golden. Add a couple of teaspoons of olive oil or butter to two cake pans. Place in oven to heat.

Beat up eggs and season with salt and pepper.
Gently toss the potato mixture into eggs. Pour mixture into the two heated cake pans.
Bake for approximately 15 minutes or until eggs are set and the omelette is golden and puffy.

For breakfast cut into wedges and serve Can be served with a salsa as well.

As an appetizer, cut into small squares and serve with a nice Spanish Red Rioja.

debbie--your table is absolutely elegant! who wouldn't have wanted to be invited to join you? and i agree with chase about the spanish tortilla. as a sweet alternative to that, this is very good too:

Scalloped Pineapple Marilyn Cole
(An excellent accompaniment to your Easter ham.)
½ cup melted butter
4 cups fresh bread cubes
3 eggs
½ cup brown sugar
½ cup white sugar
½ cup evaporated milk
20 oz. crushed pineapple in juice; do not drain
cinnamon
Combine bread and butter, set aside. Combine eggs, sugar and evaporated milk; beat with mixer. Add bread mixture and pineapple, stir well and pour into lightly greased 2-quart casserole. Sprinkle with cinnamon. Bake uncovered at 350° for 1 hour or until set.

this SHOULD be made in advance and allowed to come back to room temperature. i've only made it 1 at a time but my office mates and i have really enjoyed it:

Pizza Rustica (4 whole pies!)
From Sue (Cookingrvc)
4 lb Whole-milk ricotta
1 C Grated Romano cheese
8 Large eggs
2 lb Whole-milk mozzarella -- cubed
1 Italian pinwheel sausage - plain -- cooked and cut into bite-sized pieces
-- (Can use regular sausage - remove casing, cook in fry pan)
1 lb Genoa salami or Supresata -- sliced 1/4" thick, diced.
8 Hard-boiled eggs -- diced
8 Pie crust - deep dish -- 4 will be used for upper crust
1 Egg wash (1 Egg - beaten w/2 T. water)
Preheat oven to 400 degrees.
Thaw pie shells for 15-30 minutes.
In a large mixing bowl (I use a Kitchen Aide mixer) add ricotta and grated cheese - mix well Add eggs, one at a time, blending well after each addition. Add mozzarella, pinwheel sausage, and salami - mix well. Fold in hard-boiled eggs.
Divide filling among 4 pie shells. Cut the crimped edges off the remaining shells and invert over each filled pie shell. Be sure to cover all of filling. Cut 8 slits in each top crust. Brush crust with egg wash.
Place in 400 degree oven for 15 minutes.
Lower temperature to 325 and cook for 45 minutes more.
Remove from oven and cool completely on wire rack. Refrigerate.
NOTES : The pie will taste salty straight from the oven. Flavors need time to mellow. Tastes best when cooled and refrigerated for 24 hours.

for dessert? i love the filling so much that i usually just spoon it into wine glasses and put them into the freezer for an hour or two!

Frozen Lemon Cream Sandwiches Barbara 52
one 7-oz container chilled creme fraiche
1/4 cup lemon curd
finely grated zest of one lemon
12 crisp butter waffle cookies
1/4 cup chopped unsalted pistachios
Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form.
Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs.
Spread the nuts on a plate and roll the edges of the sandwiches in them.
6 servings