One of the dishes this week is done in a slow cooker. The other in a 9x13 casserole dish. Both dishes are prepped the night before and refrigerated overnight.
They are simple to put together the before and are baking for you while you attend to other elements of the meal. In fact, they could be both served at the same brunch.
The “Eggnog French Toast Bread Pudding” is Wednesday’s recipe. It calls for maple syrup but you could use many other sauces over it.
Then on Thursday, give “Eggs Benedict Casserole” a chance. Remember to use a sharp knife to slice it into your serving portions. Keep the Hollandaise sauce warm too.
I hope this helps you as we all hurry through December and the holidays.
“Happy Cooking” until next week. It’s the season of giving, so please give this link to family and friends. Thanks and “Happy Holidays” to all.