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CHRISTMAS BRUNCH RECIPES

1. GINGERBREAD WAFFLES WITH CRANBERRY COMPOTE

GINGERBREAD WAFFLES.jpg

WAFFLE INGREDIENTS

2 C all-purpose flour

3 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp unsweetened cocoa powder

2 tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground nutmeg

⅛ tsp ground cloves

2 large eggs, separated

2 T molasses (not blackstrap)

⅓ C dark brown sugar, packed

2 C buttermilk

1 tsp vanilla

¼ C coconut oil, melted

WAFFLE INSTRUCTIONS

Preheat your waffle iron

In a large bowl whisk together the flour, baking powder, baking soda, salt, cocoa powder, ginger, cinnamon, nutmeg, and cloves. Set aside.

Place the egg whites in a very clean bowl and set aside.

In a smaller bowl, whisk together the egg yolks, molasses, brown sugar, buttermilk, and vanilla

Using a handheld or stand mixer beat the egg whites just until stiff peaks form (err on the side too soft rather than too stiff here).

Pour the buttermilk mixture into the dry ingredients. Mix until barely combined (there will still be some pockets of dry flour). Then add the coconut oil and mix just until no dry flour remains (there will still be a few, small lumps).

Gently fold the egg whites into the batter until no white streaks remain.

Grease your waffle iron and cook a generous ¾ C of batter at a time. This will of course vary depending on the size of your waffle maker.

Keep waffles warm in a 250°F oven while you repeat with the remaining batter.

*Waffles will be a little soft straight out of the iron, but they will crisp up as they sit.

Serve with cranberry maple compote (recipe below), powdered sugar, maple syrup etc.

COMPOTE INGREDIENTS

2 C cranberries

½ C maple syrup

½ C water

1 cinnamon stick (or ½ tsp ground cinnamon)

⅛ tsp salt

COMPOTE INSTRUCTIONS

Combine all ingredients in a saucepan over medium heat.

Bring to a boil, reduce heat to medium low, and cook for 8-10 minutes stirring occasionally.

Serve it up! The compote will thicken slightly as it sits.

Recipe and Image from Jo Eats

2. OVERNIGHT CINNAMON EGGNOG FRENCH TOAST CASSEROLE

eggnog french toast.jpg

INGREDIENTS

Eggnog French Toast

1 loaf day-old French bread cut into 1” cubes*

6 eggs

2 1/2 cups eggnog (full fat)

1/2 cup granulated sugar

1/4 cup pure maple syrup

1 tablespoons vanilla extract

1 tablespoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon salt

Brown Sugar Pecan Crumble Topping

1 1/2 cups pecans, chopped

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1/2 cup butter, cubed (1 stick)

1 cup packed light brown sugar

1/3 cup flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

INSTRUCTIONS

Lightly spray a 9x13-inch baking dish with nonstick cooking spray then add French bread cubes.

In a large bowl, whisk together all remaining Eggnog French Toast ingredients then evenly pour over French bread cubes. Cover pan and refrigerate overnight.

Brown Sugar Pecan Crumble** Add pecans to a medium bowl and add 2 tablespoons maple syrup and 1 teaspoon vanilla; toss to evenly coat. Set aside.

Add butter, brown sugar, flour, cinnamon, nutmeg and cloves to food processor and pulse until it resembles coarse pebbles.*** Add brown sugar mixture to pecans and toss to evenly combine.

Evenly sprinkle Brown Sugar Pecan Crumble over the bread and bake at 350 F degrees for 45-55 minutes, depending on how soft/”eggy” you like it. Serve with fresh berries and syrup if desired.

Recipe and Image from Carlsbad Cravings

3. BLUEBERRY BANANA STREUSEL EGGNOG BREAD

EGGNOG BREAD.jpg

INGREDIENTS

BLUEBERRY BANANA STREUSEL EGGNOG BREAD

2 eggs

1 cup sugar

1 cup eggnog

1/4 cup vegetable oil

1/4 cup mashed banana (1 banana)

1 teaspoon vanilla extract

2 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 cups frozen blueberries

STREUSEL TOPPING

1/2 cup flour

1/2 cup brown sugar

3/4 teaspoon cinnamon

1/8 teaspoon nutmeg

5 tablespoons unsalted butter

VANILLA EGGNOG GLAZE

1 cup powdered sugar

5 tablespoons eggnog

1/2 teaspoon vanilla

1/8 teaspoon nutmeg

INSTRUCTIONS

Preheat oven to 350 degrees. Spray your bread pan with cooking spray and dust with flour.

Make streusel topping. Combine the flour, brown sugar, cinnamon and nutmeg; then add the butter. Mix together with your hands until it looks like coarse crumbs. Set aside.

Using a stand mixer, beat the eggs. Then add the sugar, eggnog, vegetable oil, mashed banana, and vanilla. Continue to beat on medium to combine.

Mix together the flour, baking powder, cinnamon and nutmeg in a separate bowl. Add to the above mixture and stir with a spoon until moist.

Take your frozen blueberries from the freezer. Add a tablespoon or two of flour to coat them before folding them into the batter. Once you see the beginnings of blue streaks, you're done mixing.

Add batter to loaf pan, then top with streusel topping.

Bake for 45-50 minutes or until the bread is golden brown and a toothpick can be inserted cleanly. Cool before removing from pan.

While bread is baking, make the eggnog glaze. Mix together powdered sugar, eggnog, vanilla, and ground nutmeg using a stand mixer. If you would like to thin the glaze, add extra eggnog a little at a time.

Spoon glaze over the top of the bread, allowing glaze to drip down the sides.

Recipe and Image from A Dish of Daily Life

4. SPICED MAPLE CRANBERRY FRENCH TOAST BAKE

INGREDIENTS

1 loaf brioche

1 1/2 cups fresh cranberries

5 eggs

3/4 cup whole milk

1/3 cup maple syrup

1/2 tsp cinnamon

1/2 tsp allspice

1 tsp vanilla extract

1 tbsp butter to grease the baking pan

INSTRUCTIONS

Grease a baking pan with butter. Scatter a few cranberries into the pan.

Tear up the brioche roughly and place it tightly all throughout the pan. Now scatter the remaining cranberries on to the brioche, tucking a few in between the pieces of bread as well.

In a medium bowl, beat the eggs well. Add the milk, maple syrup, vanilla, cinnamon and allspice. Beat well.

Pour this mixture all over the brioche and cranberries.

Wrap tightly with a cling wrap and refrigerate overnight.

Preheat oven to 350F. Place the casserole out of the refrigerator while the oven preheats.

Remove cling wrap and bake uncovered for 25 minutes. Cover with aluminum foil and bake for another 15 minutes, till most the cranberries have burst.

Serve warm with whipped cream, warm maple syrup and powdered sugar dusted on top.

Recipe and Image from Cooking Curries