This year Santa made an early detour to our house. Late last night, my MIL, FIL and two nephews came for our “Christmas Eve”. Three days before, I was unsure of which meal(s) my in-laws would be joining us. I knew the morning present opening was going to be wonderful, but wanted brunch to be just as amazing. I prepared dishes that could mostly be prepped the night before. Our Christmas Brunch Menu consisted of Bailey’s Baked French Toast, Spiral Baked Ham, Potato Slices and fresh pineapple.
Bailey’s Baked French Toast
8 Tbs. butter, 1 c. brown sugar, 2 Tbs. corn syrup, 1 large loaf of french bread (I used a baguette), 5 eggs, 1 c. heavy cream, 1/2 c. Bailey’s Irish Cream, 1 Tbs. vanilla, 1/4 tsp salt, 1/2 tsp cinnamon
Combine butter, brown sugar and corn syrup over medium heat, stirring until smooth. Pour into a glass baking dish. Cut bread into thick slices, and lay them in a single layer in brown sugar mixture, squish them in. Whisk together eggs, heavy cream, vanilla, Bailey’s, cinnamon, and salt. Pour over bread. Cover and refrigerate overnight. In the morning, bring the bread mixture back to room temp. Bake at 350°F for about 40 minutes or until golden brown.
Spiral Cut Baked Ham
Spiral Cut Ham, brown sugar, molasses, honey, nutmeg, walnuts or pecans, 2 golden delicious apples, lemon juice, butter.
Slice and bone ham. Slice and core the apple wedges, soak in the lime juice and drain. Layer all the ingredients in a casserole dish and bake at 350°F for 40 minutes.
Potatoes, EVOO, paprika, sea salt, pepper, minced onions
Sliced the potatoes and coat them with the olive oil. Toss in all the seasoning and spread out onto a tray. Bake at 350°F for an hour.
We got a coating of snow and had a white Christmas and sipped hot cocoa while unwrapping our gifts, then brunch begin. Yum yum!