Thanksgiving brunch

My siblings and I are adamant that my mom cooks Thanksgiving dinner. It’s not that I don’t want to help, but Thanksgiving isn’t Thanksgiving without my mom’s homemade stuffing and pumpkin pie. When other people make it, it just doesn’t taste the same. So, with my mom in charge of all of the dinner food, I always volunteer to host a Thanksgiving brunch. Traditionally, we all walk the 5K Turkey Trot early on Thanksgiving morning so by the time we’re finished, we’re ready for a hearty meal. Because of this, I like to make breakfast casseroles that I can throw in the oven on time-bake so that we come home to a warm house with warm breakfast in the oven and hot coffee in the pot.

So, here’s my brunch menu for this year. It’s not necessarily healthy (who I am kidding, it’s not at all healthy) but it’s warm, comforting and festive. And after all, isn’t that what the holidays are all about?

Menu:
Chile Relleno Egg Bake
Pumpkin Bread Pudding with Caramel Sauce
Ambrosia fruit salad
Spicy mochas
Hot Mulled Cider

Chile Relleno Egg Bake

8 slices white bread
2 tbsp butter
3c. shredded sharp cheddar cheese
2 c shredded jack cheese
2 cans diced green chiles
6 eggs
2 c. milk
2 tsp. chile powder
1 tsp. salt
1 tsp. Mexican oregano
1 tsp. garlic powder
1 tsp. dry mustard

Cut crusts off of bread and butter. Place butter-side down in 9X13 baking pan. Cover bread with cheese. Cover cheese with chiles. In lg. bowl, beat eggs, milk and spices. Pour over bread & cheese mixture. Cover and refrigerate overnight. Bake at 350 for 50-60 minutes until set. Let sit for 10 minutes before serving.

Pumpkin Bread Pudding w/ Caramel Sauce

2 loaves challah
1 ½ c. milk
1 c. half and half
1 15 oz. can pureed pumpkin
1 c. brown sugar
2 eggs
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. vanilla

Cut challah into 1 inch cubes. Beat remaining ingredients in large bowl and pour over bread. Let stand in refrigerator 1-2 hours. Bake at 350 for 40-50 min. Dust with powdered sugar.

Carmel Sauce

In small saucepan, whisk 1 ¼ c. brown sugar with ½ c. butter. Add ½ c. whipping cream and stir until sugar is dissolved (about 3 minutes)

Ambrosia Fruit Salad:

6 large navel oranges
1 small pineapple
2 large grapefruits
¼ lb. fresh cherries (pitted)
1 ½ c. shredded coconut

Peel and slice oranges and grapefruit. Chunk pineapple and cherries. Mix with coconut and serve.

Spicy Mochas
Put 4 c. whole milk in a medium saucepan. Add 4 small dried chiles de arbol and 3 whole cinnamon sticks. Simmer for 8-10 minutes and remove from heat. Steep for 15-20 minutes then remove cinnamon sticks and chiles. Return to medium heat and whisk in 3 cups strong brewed coffee, 1 ½ c. sugar, 1 c. unsweetened cocoa powder. Cook until heated through.