Recipes
Overnight Slow Cooker French Toast with Maple Pecan Syrup:
1 Grocery store French bread loaf
8 Eggs, plus 2 yolks
2 cups Half and half
1 tbsp. Vanilla extract
½ cup Sugar
1 tsp. Cinnamon, or to taste
¼ tsp. Nutmeg, or to taste
½ cup Raisins (optional)
1 stick Butter, melted
Non-stick cooking spray
Prepare the bowl of a large slow cooker by spraying it with non-stick cooking spray. Preheat the oven to 350. If using raisins, place in a cup of warm water to soak and plump up before adding them to the recipe. Line a cookie sheet with parchment or foil for easy clean up. Cut the loaf of French bread into 1-2 inch cubes. Toss with melted butter. Pour butter coated bread cubes onto prepared cookie sheet in a single layer and bake until toasted. In the bowl of a stand mixer, or a mixing bowl if using a hand mixer, combine the eggs and half and half and blend until smooth. Add sugar, vanilla, cinnamon and nutmeg and mix again until spices are thoroughly integrated. Place toasted bread cubes in slow cooker bowl. Pour egg custard mixture over top. If using raisins, drain them and add to the bowl now. Stir all ingredients to coat with custard. Cover and allow bread to soak up custard. Turn slow cooker to low for 6-8 hours. (I like to serve this with
maple pecan syrup and sliced bananas.)
Maple Pecan Syrup:
2 tbsp Butter
1 ½ cups Maple syrup
½ cup Pecans, chopped
In a sauce pan melt butter. Add pecans and cook over medium heat stirring often to avoid burning, for about 5 minutes. Reduce heat to low and add maple syrup. Heat syrup through and transfer to serving bowl with ladle or sauce pitcher.
Fresh Fruit:
Assorted whole fresh fruits, such as apples, bananas, oranges and grapes. OR assorted cut fruits, such as berries, melon, pineapple, etc. as a fruit salad. Whole fruits are a nice option, especially for grab-and-go buffets. Cut fruit is a nice option to serve with plain yogurt and honey.
Yogurt:
If using homemade yogurt, serve either in small mason jars with lids, or in a large serving bowl. Store bought yogurt in single serve cups is a great option, especially in a variety of flavors, for your guests to choose from.
Hot Chocolate:
This recipe for hot chocolate mix works well for self-service beverage stations where individuals can add as much or as little as they like to reach the desired strength. Two tablespoons is the recommended serving size for a single mug of prepared hot chocolate.
1 cup Cocoa powder
1 cup Sugar
½ cup Powdered milk
6 oz. Dark chocolate, chopped
In a food processor, combine cocoa powder, sugar, powdered milk and chopped dark chocolate. Pulse until combined, but not melted, and uniform. Store in a sealed container, such as a mason jar.
To prepare:
Spoon 2 tablespoons of mix, or to taste, into a mug. Pour hot water or hot milk over the powder and stir to combine. Top with whipped cream or marshmallows and enjoy.
Beverage Station: Coffee, Tea, Juice, Water
The beverage station is easy as can be with a single-serve coffee machine and coffee/ tea pods, a cold beverage dispenser with ice water, and a carafe or two of fresh juice. Most grocery stores offer a fresh squeezed juice option, or at least a “not from concentrate” brand with good flavor. No need to put it in a fancy container for this informal gathering! Have cream and sweeteners on hand for the hot beverages as well as spoons, and lids for the to-go cups. If you’re also serving Hot Chocolate, either a can of whipped cream or a bowl of freshly whipped cream is a welcome addition.
Enjoy!
RH
Holiday Breakfast Buffet(continued)
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