LWC - Christmas Morning Breakfast

Lisa's Weekly Coffee
Christmas Morning Breakfast
What better way to start Christmas with a delicious and festive breakfast. I've chosen recipes from three of my favorite breakfast foods: Pancakes, French Toast and Cinnamon Rolls. The French toast recipe is enriched by cranberries and raisins, in the pancakes eggnog is added instead of the milk and finally the cinnamon rolls are filled with nuts. Enjoy!Happy Holidays!!!

Holiday Morning French Toast Source: about.com

This french toast recipe has rasins or cranberries as well as a brown sugar and cinnamon mixture.

Prep Time: 1 hour, 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 60 minutes

Ingredients:

• 1 cup brown sugar
• 1/2 cup butter -melted
• 3 teaspoons cinnamon
• 3 apples -peeled, cored and thinly sliced (or 1 can of sliced apples)
• 1/2 cup dried raisins or cranberries
• 1/2-1 loaf of French bread or any other sweet bread-Brioche, Hawaiian.
• 6 large eggs
• 1 1/2 cup milk
• 1 tablespoon vanilla

Preparation:

Combine brown sugar, butter and 1 teaspoon cinnamon in a 13X9 baking pan. Add apples and cranberries; toss until you coat the fruit well. spread apple mixture evenly over baking dish. Arrange slices of bread on top of fruit/sugar mixture.

Mix the eggs, milk, vanilla and remaining 2 teaspoons of cinnamon and pour over the bread; make sure the bread is completely soaked. Cover and refrigerate for at least an hour or up to 24 hours.

Bake covered in a 375 degree oven for approx 40-50 minutes. Uncover and bake another 5 minutes to lightly brown. Remove from oven and let cool for about 5 minutes; serve warm.

Christmas Morning Cinnamon Rolls source: kitchendaily.com

• 3-1/2 to 4 cups all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup butter
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, softened
• 3/4 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup raisins
• 1/2 cup chopped nuts
• 4 teaspoons half-and-half or light cream

Directions

Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120 F. to 130 degrees F) and butter is almost melted. Add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours).

Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins and nuts. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal.

Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes).

Brush rolls with half-and-half or light cream. Bake in a 350 degree F oven for 25 to 30 minutes or until golden. Invert rolls onto a wire rack or serving platter. Cool slightly. Makes 12 rolls.

Make-Ahead Tip: Up to 24 hours ahead, make and shape rolls. Cover with oiled waxed paper; then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature. Uncover and puncture any surface bubbles with a greased wooden toothpick.

Eggnog Pancakes source: allrecipes.com

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup eggnog
• 2 tablespoons clarified butter
• 1 egg, lightly beaten

1. Heat a lightly oiled skillet or griddle over medium heat.
2. In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
3. Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

ShesDaily.com

Disclosure: the above recipes are for entertainment purposes only. Credit has been given to the appropriate recipe site for each single recipe. Images are from google and may or ma not reflect the actual recipe.