Easter brunch is a great way to bring family and friends together after Sunday services. Make-ahead recipes make this festive occasion even better, as you can spend more time with your loved ones. Keep reading for some great ideas that will save you time.
HAM AND CHEESE CROISSANT CASSEROLE Recipe is from Betty Crocker.
3 large croissants
1 8-ounce chopped cooked ham
1 1/4 cups, or 5 ounces, shredded Swiss cheese
6 eggs
1 cup half-and-half
2 tablespoons honey
1 tablespoons ground mustard
1/2 teaspoons salt
1/2 teaspoons pepper
1/4 teaspoons ground nutmeg
1. Spray a 10-inch glass deep-dish pie plate with cooking spray. Cut the croissants in half lengthwise, then cut in half into five pieces. Place the pieces in the pie plate and sprinkle with ham and cheese.
2. Beat the eggs, half-and-half, honey, mustard and spices. Then pour the eggs over the ingredients in the pie plate. Press the croissant pieces into the egg mixture to moisten completely. Cover the plate tightly with foil and refrigerate at least eight hours but no more than 24.
3. Heat oven to 325 degrees. Bake the casserole, covered, for 35 minutes. Uncover, then bake for 25-30 more minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
APPLE DUMPLING FRENCH TOAST BAKE Recipe is from Betty Crocker.
2 Granny Smith apples, diced
2/3 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
12 tablespoons unsalted butter, melted and cooled
1 tablespoons ground cinnamon
1 teaspoon ground ginger
5 eggs 1 cup milk
1/2 cup baking mix, such as Bisquick
6 small croissants, torn in bite-sized pieces
1. In a 10-inch skillet, sauté apples and sugars until the apples are tender and the sugar is caramelized. Add vanilla and stir to combine.
2. While the apples are cooking, mix butter, cinnamon and ginger in a small bowl.
3. In a large bowl, beat eggs and milk, then add baking mix and butter and beat more. Add in pieces of croissant and soak.
4. Add the apple mixture to the soaking croissants. Stir to combine and pour into a 13×9-inch baking dish. Refrigerate overnight.
5. Heat oven to 350 degrees and bake for 45 minutes. Serve hot.
