When they were young, my children thought my Christmas breakfast casseroles were instruments of torture. Designed to be eaten between Santa presents and the gifts from family and friends, the casseroles were considered to be an unnecessary obstacle to the chaotic opening of presents.
But I always felt that Banjo Man and I, along with my parents (who often spent the holidays in our tiny Idaho home) needed a break. We needed juice and coffee and tea and biscuits and protein.
My daughter-in-law seems to think they are a great idea! My requirements are simple: (1) No fancy ingredients that no one will eat, and (2) must be able to be done ahead of time. So here is one of the casseroles I picked for Christmas morning, 2016.
Rachel Hurtz’ Blueberry French Toast: http://rachelschultz.com/2014/05/27/blueberry-pancake-french-toast/
I made the pancakes the week before Christmas and froze them (in stacks, separated by wax paper). On Christmas Eve I cut approximately 18 pancakes in half, put them flat-side-down in a buttered 9 X 13 dish, sprinkled them with blueberries and then poured over the milk mixture:
1 and 1/2 cups milk
1 cup heavy cream
1/2 cup sugar
1 tablespoon vanilla
I made the crumb topping ahead of time and stored it in the fridge until Christmas morning when it was time to sprinkle it on before baking.
1/2 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter, sliced at room temperature
I let the casserole come to room temperature and then baked it for about an hour at 350. It served 8 hungry people. You can see what’s left!
Thank you, Rachel, for a great blog and a fantastic recipe.
P.S. I served this with powdered sugar and a pitcher of maple syrup.