Before I get to these delicious make-ahead sweet and savory Christmas breakfast casseroles that my family enjoys every year after opening gifts, I must first share a little anecdote. It happened yesterday when my husband took two (not three) of our children to the super market. When he was there I got this text:
A smile spread across my face. I went about what I was doing, re-read his words, and smiled again. YES!! A wonderful feeling. This simple sentence gratified my entire existence as a mom. A statement that justified my life and the realities of motherhood. The realities that doing something so seemly easy, like picking up groceries can turn into a task that would challenge an olympian. That just walking from the car into the store can be more exhausting than a 5 mile run. A smiled a third time. He gets it. I continued to glow….until my phone dinged again:
Wait what???? WHAT?!!! Why is that when I, the mom, am carrying a child around with another one (or two) in tow, all I get is, “My you have your hands full!!” So let me get this straight, my husband goes, and he “can do it all”, and I just have my hands full. Smile disappeared. I threw up my hands and decided, “Fine. That’s it. He is going to the store from now on.” And, why I am telling you this story? Because in a few moments I will be sending my husband, Mr. Supermarket War Hero (because, yes, going to the supermarket with kids is like surviving a battle) to get the ingredients to make these two ridiculously good Christmas casseroles. And without further ado, here they are:
Creme Brûlée French Toast – from The Food Network
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 (8 to 9) inch round loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Eggs Supreme from Mainline Classic II
1 pound bulk sausage (country style)
4 ounces fresh mushrooms, chopped
1 small onion diced
3 tablespoons sour cream
1/4 teaspoon salt and pepper
1 (4 ounce can) Mexican green chilis
8 ounces each Cheddar, mozzarella, and Monterey Jack cheese, shredded
Brown sausage with mushrooms and onions in large skillet, stirring frequently; drain. Spoon into greased 9×13 inch baking dish. Process eggs, sour cream, salt and pepper in a blender for one minute. Pour over sausage mixture. Top with chills and cheese.
Bake at 325 degrees for 30 minutes or until set.
*Note: I have prepared this the night before. Just wait to put cheese and chilis on until you are ready to bake the next morning.