Christmas Brunch

Every year I host a Christmas Breakfast/Brunch at my house for my family. The past few years there have been two items that are staples at my table and have become a tradition everyone looks forward to. Champagne with Pomegranate Juice – it’s festive, fun & yummy. Sort of a holiday twist on the Mimosa. And Baked French Toast. This is one of my favorites. It’s delicious, everyone loves it. But more than that, it is super easy and makes Christmas morning a breeze. I assemble it the night before, put it in the fridge and just pop it in the oven when everyone arrives. By the time we are finished with gifts, the French Toast is ready and we sit down to fabulous meal.

Recipe: Baked French Toast
adapted from Paula Deen

• 1 loaf French or Challah bread
• 8 Eggs
• 2 cups Half & Half
• 1 cup Whole Milk
• 2 tbs Sugar
• 1 tsp Vanilla Extract
• 2 tbs Grand Marnier
• 1/4 tsp Cinnamon
• 1/4 tsp Nutmeg
• pinch of Kosher Salt
• Maple Syrup for serving

Slice the bread in 1″ thick slices. Lay the slices in a buttered 9 x 13″ shallow baking dish in 2 rows. Slightly overlap the bread.
Whisk together the eggs, half & half, milk, sugar, vanilla, Grand Marnier, cinnamon, nutmeg and salt in a large bowl. Pour the liquid mixture over the bread, evenly covering all the bread with the egg/milk mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next morning, preheat the oven to 350 degrees. If you are using the Praline Topping, spread it over the unbaked french toast and bake for 40 minutes. The french toast should be puffed and golden brown when you remove it from the oven. If you opt not to use the Praline topping, sprinkle with some confectioner’s sugar and serve with maple syrup.
Praline Topping (optional)

• 1/2 pound (2 sticks) butter
• 1 cup packed Light Brown Sugar
• 1 cup chopped Pecans
• 2 tbs Light Corn Syrup
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg

In a bowl, combine all the ingredients and blend well. Spread evenly over French Toast prior to baking.

Recipe: Pomegranate Champagne

• 2 oz Pomegranate Juice
• 4 oz. Champagne

Pour Pomegranate juice into the bottom of a champagne flute and top with Champagne. If desired garnish with a couple pomegranate seeds or cranberries.

For more recipes, cooking and entertaining tips from Zareen, check out her blog Cooking With Z.