Three easy and delicious Christmas morning breakfast dishes from Andrea Maranville and Sweet Life of a Baker! Baked French Toast Casserole, Hashbrown Casserole and Fresh Fruit Salad!
- 1/2 C. Unsalted Butter (Use Earth Balance butter substitute – for dairy free version)
- 1/2 C. Sugar
- 1/4 C Brown Sugar
- 1 T. Cinnamon
- Loaf of French Bread or rustic loaf (For a Gluten Free version use UDI’s GF bread
- 8 Large whole eggs
- 1 T Pure Vanilla Extract (+1 t. vanilla bean paste – optional)
- 2 C – 2.5 C. whole Milk (Use almond milk for dairy free version)
- 1/4 t. salt
- 1/2 Cup Chopped Pecans (optional)
- 1 C. Fresh Blueberries (optional)
- Fresh grated nutmeg (1/4 t- optional)
- 1 bag frozen shredded hashbrowns – 1 pound
- 1/2. C. unsalted butter (melted)
- 1 Can Cream of Chicken Soup 10.7 oz
- 1 container (16 oz) sour cream
- 1 small onion – small diced
- 2 C. shredded Cheese (cheddar)
- 1 t. salt
- 1/2 t. garlic powder
- 1/2 t. black pepper
Fresh Fruit Salad:
- 1 Large Cantalope
- 1 Large Pineapple
- 1 fresh pomegranate
- 4 kiwi fruits
- 4 clementine oranges
- For added touch add juice from 1 lime and a drizzle of honey toss into fruit.
To assemble the Baked French Toast: Cube bread into large chunks. Set aside. Melt the butter and pour half of butter into the bottom of a 9 x 11 casserole dish. Place bread chunks over top of the melted butter. Whisk all other ingredients together into a bowl and pour mixture over top of bread. Turn top pieces of bread to coat with the mixture. Pour the remaining butter over top drizzling throughout. If adding pecans and/or berries, sprinkle over top prepared dish. Cover dish with tinfoil and place in the refrigerator overnight.
To assemble the Hash brown Casserole: Thaw shredded potatoes. Next, mix all the ingredients in a large bowl. Pour half of the butter at the bottom of a casserole dish. Pour mixture into dish and spread out evenly. Pour remaining butter overtop. Cover and place in refrigerator overnight.
To assemble the Fruit Salad: Chop and mix all fruit into a bowl. Drizzle with honey and lime, toss the fruit. Cover with cling wrap and refrigerate.
In the morning, preheat the oven to 350F. Uncover both casseroles and place into the oven. Bake both casseroles at the same time uncovered for 40-45 minutes until golden brown and cooked through.
Once breakfast is out of the oven and ready to serve, simply pair it with a dusting of powdered sugar, a dollop of vanilla bean whipped cream and a drizzle of pure maple syrup. A simple and vibrant fresh winter fruit salad a a perfect accompaniment for this delicious breakfast both the kids and adults will love.
If there are any leftovers, cover with tinfoil and refrigerate. To reheat, place covered in a 350 oven until heated through.
Watch Andrea make these recipes below:
About the Baker
Meet the Baker: Andrea Maranville is a self taught cook and baker from Sherrill, N.Y. What started as a hobby quickly turned into a passion for baking. In 2018, she got her big break in the baking world after competing on ABC’s “The Great American Baking Show – Holiday Edition.” It was there that she competed in 18 baking challenges and finished in the top three. Now Andrea has taken her passion for baking and turned it into her own business, Silver City Baking Company. Andrea also writes her own food blog Sweet Life of a Baker, where you can follow her story and view more of her recipes.
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