the ultimate holiday brunch . . . baked french toast, brown sugar bacon, sweet potato hash and more

 

Hello, friends!

I was happily overwhelmed with the emails I received after sharing my post "Celebrating Thanksgiving with a Fall-inspired brunch."  So many of you asked me to please share the recipes of the dishes that I served for our brunch. 

Here was our menu . . .

our Fall-inspired brunch

.     .     .     .     .     .

chili brown sugar thick-cut bacon 
.   .   .
fennel & rosemary sausage
.   .   .
skillet sweet potato hash 
with caramelized onions & sprigs of thyme
.   .   .
farm fresh scrambled eggs 
with white cheddar cheese & fresh herbs 
.   .   . 

baked pumpkin french toast

with cinnamon crumb streusel & maple cream cheese glaze

.   .   . 

buttermilk waffles 

drizzled with browned butter maple syrup & topped with eggnog whipped cream 

& a pinch of nutmeg

.   .   . 

dark chocolate hot cocoa

with eggnog whipped cream

.     .     .     .     .     .

 

 

  

Our brunch was different and wonderful! 

You see, although I had hosted Thanksgiving for the last 5 years, I wanted to do something different this year, as I was missing my family back home . . .  and preparing a big, traditional Thanksgiving meal just wouldn't have been the same, without ALL the same family and friends to share it with; and so inspired our brunch.

If you follow me, then you know that I LOVE brunch. It's my favorite meal of the day, and my favorite time of day to entertain.

I wanted to prepare the ultimate Thanksgiving/Fall-inspired brunch, and also have fun doing it. So I spent a few days combing through my recipe binders, and pulled inspiration from a few of my favorite cookbooks, too. 

I love that I was able to prepare many of the brunch items the day before, allowing me more time on Thanksgiving morning to go at a slower pace and enjoy my family along the way.  

For instance, I prepared the pumpkin/egg/milk/and spice mixture for the baked pumpkin french toast the night before, as well as the streusel topping, which made for quick and easy assembly in the morning. I also made the maple cream cheese glaze the day before, and then warmed it in the microwave for 45 seconds before serving it. 

Because most of the "preparation work" was done the day before, Thanksgiving morning was more about assembling, cooking/baking, and then serving. 

Although I am way late sharing this post, there are still so many of you hosting brunches through the holiday season; and I'm hoping that you'll find something from our menu that will make a delicious addition to your holiday menu. 

baked pumpkin french toast

with cinnamon streusel & maple cream cheese glaze

.     .     .     .     .     .     .

cinnamon crumble streusel

1 stick unsalted butter, melted 

1/3 cup light brown sugar 

1/4 cup pure cane granulated sugar 

1 1/3 cups all-purpose flour 

1/4 teaspoon ground cinnamon 

1/8 teaspoon fine sea salt 

1/8 teaspoon ground nutmeg 
.     .     .     .     .     .     .
pumpkin french toast 
5 tablespoons unsalted butter, melted, plus more for buttering the pan 
1 15-ounce cans pumpkin puree 
1 14-ounce can sweetened condensed milk 
1 cup milk 
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1 teaspoon vanilla extract 
pinch of salt 
4 large eggs 
1 loaf brioche or challah bread, 1-inch thick slices 

.     .     .     .     .     .     .

maple cream cheese glaze
1 stick unsalted butter, room temperature
1 - 8 ounce tub of whipped cream cheese, room temperature
1 cup pure maple syrup
.     .     .     .     .     .     .

Preparation

For the crumble topping
Preheat the oven to 350 degrees F. 
Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown. 
Whisk in both of the sugars and cook until smooth. 
Take the pot off the heat and add the flour, cinnamon, salt and nutmeg - and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.

For the pumpkin batter
Lightly butter a 12-by-8-inch baking pan.
In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, pumpkins spice, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. 
Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then layer it in the prepared baking pan (see photo). 
Repeat the process until the bottom the pan is full. 

Sprinkle the top of the slices with cinnamon crumble streusel. 

Bake until the top is golden, 40 to 45 minutes. 
Serve with a drizzle of maple cream cheese glaze.

For the glaze 
Either by hand or in a stand mixer, whisk together the cream cheese and butter until smooth.  Slowly pour the maple syrup into the cream cheese and butter mixture until combined and smooth. 
Drizzle the glaze over the baked french toast. 

Friends! Have you ever had brown sugar bacon? 
It's such a treat! And insanely delicious! 

Adding a touch of chili powder and cumin takes this already amazing bacon - over the top!
I loved that every bite was a little sweet, warm, and spicy . . . and wrapped up in one. 

chili & brown sugar bacon

.     .     .     .     .     .     .

1/4 cup brown sugar, firmly packed

2 teaspoons chili powder

1/2 teaspoon cumin

8 slices thick-cut bacon

.     .     .     .     .     .     .

Preheat oven to 400 degrees F.

Line a rimmed baking sheet with aluminum foil. 

Set a cooling rack inside the prepared pan and set aside. 

In a shallow dish, combine the brown sugar, chili powder, and cumin. 

Dredge the bacon slices in the brown sugar and arrange the bacon on the rack. 

Bake in a preheated oven until crisp, about 20 minutes. 

Transfer to a serving plate and serve. 
.     .     .     .     .     .     .

Happy holiday brunching!

LET'S STAY in touch!

Simply Suzannes at Home

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celebrating Thanksgiving with a Fall brunch . . .

 

Last year marked my 5th year hosting Thanksgiving Dinner in our home. 

I always felt like it was my biggest culinary accomplishment of the year. I lovingly made every single dish from scratch . . . and always felt it was an honor to prepare such an extravagant meal for my family every year. 

I will be far from home, and my extended family and friends, this year. My heart is saddened that I won't be celebrating my favorite holiday with my mom, oldest son and his fiance, extended family, and our dear friends. 

So . . . to lift my spirits, I thought it would be fun to prepare a fun and festive Fall Brunch for my little crew on Thanksgiving morning . . . and then enjoy a traditional Thanksgiving Dinner at a restaurant (which I've never done before!). 

For someone like me, it's hard to imagine NOT cooking on Thanksgiving; but because my spirits don't feel up to preparing a traditional meal this year, I couldn't think of a better way to celebrate my favorite holiday than by preparing the ultimate Fall brunch for my little crew, and inviting a few new friends to join in on the late morning feast. 

Here's a peak at my Fall brunch menu . . . .

.     .     .     .     .     .     .

baked Pumpkin French Toast 

topped with cinnamon streusel and a cream cheese & maple glaze

.     .     .     .     .     .

Buttermilk Waffles 

with browned butter maple syrup & fresh whipped cream

.     .     .     .     .     .

Farm Fresh Scrambled Eggs

.     .     .     .     .     .

Chili & Brown Sugar Thick-Cut Bacon

.     .     .     .     .     .

Fennel & Sage Sausage

.     .     .     .     .     .

Sweet Potato Hash 

with Caramelized Onions

.     .     .     .     .     .     .

I hope this post finds that you're happily planning your Thanksgiving gatherings. I wish each of you a day filled with all the blessings of this beautiful holiday. 

Happy Thanksgiving! xxx

.     .     .     .     .     .     .

Thanksgiving, 2015

"The greatest wealth is health." Virgil

While preparing for Thanksgiving this year I spent much time reflecting on the last year and my blessings. It was poetically therapeutic, and seemed to ease the stress of all the work and effort that goes into hosting a Thanksgiving Dinner.

It was only 6 short months ago that I was diagnosed with high insulin resistance. My health was at its lowest. I had been struggling with headaches and extremely low energy for two years; and with each passing month - my symptoms worsened.

It was on a "hunch" that my doctor ordered a blood test to check my blood sugar and insulin. For me, it was more than a "hunch." After months and months of steadfast prayers, God's tender voice whispered in my doctor's ear . . . and she listened.

The blood tests revealed so much of what was ailing my health. Since receiving the diagnosis in July, working 1:1 with a Nutritionist, and staying 100% committed to a strict diet . . . I've felt the incredible wealth of good health.

Although I am a work in progress, I feel leaps and bounds healthier than I have in last two (plus) years . . . and I am so grateful. My journey has been humbling, to say the least. 

While reflecting on the latter part of my year, I've felt overwhelming gratitude for my amazing mom and loving husband. For without their unwavering support and loving care, this journey towards stronger health would've been more difficult. My sweet mom still calls me daily to see how I'm feeling; and together, we recognize and express gratitude for our Heavenly Father's hand in this journey, too.

I remember expressing concern to my mom several months ago that I might not feel well enough to host Thanksgiving Dinner. Just the thought of it broke my heart. You see, I LOVE hosting Thanksgiving.

It is an incredible honor to prepare such a feast and table for my family and friends. To me, it is a gift . . . an act of pure love.

I hope you remember(ed) to take the time to count your blessings, however big - or small - they might be. "For gratitude makes everything turn into a gift" Fiona Childs.

As we head into a new, beautiful, and meaningful season . . . it is not without an incredibly grateful heart that I smile at the close of a wonderful Thanksgiving spent with those who I love and hold dear.

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

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& Pinterest

Thank you for stopping by!

I love reading your comments and appreciate them so much!