Sunday, December 18, 2011

Looking Ahead: Christmas Breakfast, a fabulous recipe and will no doubt become a tradition

We've been making this Christmas breakfast for many, many years. You can pop this in the oven while your family is gathered around the tree opening presents. It's done in an hour.

Christmas Eve (or make day ahead):


7 slices dense bread
8oz Shredded Sharp Cheddar Cheese.
6 large eggs
3 cups of milk
1/2 teas. salt
1/4 teas. pepper
1 teas. dry mustard
enough butter to slather on bottom & sides of round souffle dish.


Get a round souffle dish, maybe eight or nnne inches round and about 4 inches high.
Grease the dish with butter bottom and sides. Don't skimp. Take your six slices of dense bread (Pepperidge Farm works well) cube it up crust et al. Then line it in your souffle bowl's bottom and sides. The bread should stick because of the delicious butter.

Then: beat 6 large eggs, 3 cups of milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon of dry mustard and 8 oz of shredded sharp cheddar cheese. Once this is all mixed. pour it over the bread in the souffle dish. Take a fork and and poke through the mixture in several places, so everything soaks through. Cover and put in fridge overnight. This will let everything expand and blend perfectly.

Next Morning. Fire up the oven to 350 degrees. Take souffle dish out of fridge, uncover the wrap and put the dish on a cookie tray and pop it in the oven for 50-55 minutes.

It will poof up, like a gorgeous golden turban. When you pull it out of the oven, call everyone to admire how lovely it looks.

It's delicious. Serve with fresh fruit salad, cinnamon rolls, toast, coffee, mimosas, bloody marys
champagne. Your choice, after all it's Christmas morning and you have the whole day ahead of you!

Because my family gathering is Christmas eve and I have a crowd here, it's a bit of a challenge to prepare this at 11 p.m., but somehow I do it and on Christmas day everyone is so glad I did!

This recipe was given to me many years ago by my friend Margot Searls, who is an incredible cook, baker, and storyteller. Thanks, Margot for this tradition! I'm passing it on. . . .


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