The priest is coming over to bless the new apartment and have brunch on Sunday morning after Mass.
What are your favorite Sunday brunch casseroles? I'm looking for something that can be mixed up ahead of time and popped in the oven immediately after returning home.
**UPDATED**: Now with recipe
I served Stuffed French Toast, a favorite Church Lady breakfast casserole. Discovered by Therese at her academic department's graduation brunch our senior year at Our Lady's University, those with a Midwestern background will recognize this as a really fancy "egg bake."
For 6 people:
2 T butter, melted
1/2 cup milk
12 mini croissants or 6 hamburger sweet rolls
1 8 oz brick of cream cheese
1 1/2 to 2 cups fruit (I used peaches, macerated in cinnamon sugar over night)
maple syrup, for serving
Grease casserole pan with melted butter.
Peel and prep fruit, as necessary.
Beat eggs and milk until well combined.
Slit croissant or rolls in half. If rolls are larger, slice them into half circles.
Spread cream cheese on each side of the slit. Spoon in some fruit. Dip entire croissant/roll in egg mixture and place in casserole dish. Repeat for remaining croissants/rolls. Pour any remaining egg mixture evenly over casserole dish.
For fluffiest results, refrigerate overnight at this stage and bake at 350 for 45 minutes the next morning, but being short on time, I baked it immediately and the dish was a success. Bake a tray of breakfast sausage alongside the casserole to round out the meal.
NB: This is an excellent use for day old bread and bargain bag fruit.