Sunday Brunch

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Date: Sunday July, 2 2023
Time: 11AM
Guests: Ed and Mary Frey, Rick and Alice, Andy, Matt and Clare
Honorees: Robin and Andrea

I wanted and Robin and Andrea to come up and stay for a few days so I could pamper them so they could get a little relieve from there intense last several months. They bought a new house in Gray, Georgia, worked very hard to get their current ready to sell and they both had new jobs. I thought a little break would be good, but because of our train trip Robin didn’t have two days off in a row so they came up Saturday, after he got off work, stayed Saturday night and they left Sunday afternoon.

At the last minute, Friday afternoon, I decided to throw a Sunday brunch for a few family friends to help them celebrate. I had already scheduled a bike ride with Ed for Saturday and didn’t want to cancel, We started a ride at 8:10AM and finished our 28 miles around 10AM. I had a chocolate protein shake to help me recover and after a shower took off to the grocery store to get everything I needed for the brunch.

Menu:
Drink: Coffee, Orange Juice and Champagne (Rick brought).
Fruit: Grapes (red and green), watermelon and cantaloupe.
Cheese: Brie and goat cheese.
Bread: Croissants and Carr crackers.
Main: Fried potatoes, Berry Croissant Bake, Ina Garten’s Breakfast strata

Berry Croissant Bake
6 – medium croissants, cut into small pieces
1-1/2 cup fresh blueberries
1/2 cup of fresh raspberries
1-1/4 (10 ounces) cream cheese soften
2/3 cup sugar
3 eggs
1 teaspoon vanilla
1 cup whole milk

  • Spray a 7×11, 2 quart baking disk with cooking spray.
  • Add croissants pieces to baking dish, Sprinkle berries over croissants, place optional the raspberries for a touch of color.
  • Beat the cream cheese for a minute with an electric mixer. Gradually add in sugar, eggs, vanilla and milk. Continue to mix until well blended.
  • Pour cream chees mixture over croissants and berries.
  • Cover and refrigerate over night.
  • Take out of refrigerator at least 30 minutes before baking.
  • Preheat oven to 350 degrees.
  • Bake for 35-40 minutes or until golden brown and set in the center.
  • Let rest for at least 15 minutes. Serve warm with powdered sugar sprinkled on top.

Ina Garten’s Breakfast Strata
8 – cups (about a 12-ounce loaf) of a cubed crispy baguette of sourdough loaf.
8 slices of uncooked bacon.
1/2 cup chopped onion.
3 gloves of garlic.
3 packed cups fresh chopped spinach.
9 large eggs.
2 cups of whole milk.
1 teaspoon salt.
1 teaspoon ground mustard.
1/4 teaspoon fresh ground pepper.
1-1/2 cups shredded parmesan
1/2 cup shredded sharp cheddar.