Excitement is in the air! Christmas is a favorite holiday and there’s no denying that when the lights begin to sparkle, the beautiful decorations appear, and the jingle of bells can be heard that anticipation grows exponentially!
I love the reason we celebrate Christmas and I love the time when families gather together and give thanks for each other and all of their blessings.
And then there’s the food! After the gifts are opened in the morning our family’s tradition is to have Stuffed French Toast that has cream cheese and orange marmalade (recipe from the Baird House Bed & Breakfast) and a breakfast casserole made with eggs, sausage, and Carolina Plantation stone ground grits – and both of these can be assembled the day before. And I LIKE that!
Here are my Favorite Holiday Recipes for both of these delicious Christmas Morning traditions:
Orange French Toast
4-6 oz. of Cream Cheese, softened
1/3 Cup Orange Marmalade
12 Slices French Bread, 1 1/2 inches thick
2/3 Cups Orange Juice
1/3 Cup Milk
1/4 Cup Sugar
1/4 Cup Nutmeg
1 Teaspoon Vanilla
1 Stick (1/2 Cup) of Butter
1/2 Cup Chopped Pecans
In a small bowl, combine cream cheese and marmalade mixing well. Cut slits into French bread slices and stuff each slice of bread with about a tablespoon of cream cheese. Lay the stuffed bread out in a large rectangular Pyrex dish.
In a mixing bowl, combine eggs, milk, juice, sugar, nutmeg, and vanilla and beat with a wire whisk until well mixed. Pour egg mixture over bread slices, coating both sides of bread well. Sprinkle ground cinnamon over slices. Cover and refrigerate overnight.
In the morning, preheat oven to 375° F. Melt the stick of butter in a jellyroll panin the oven. Arrange bread slices in jellyroll pan, dipping both sides of bread into butter. Sprinkle chopped nuts over bread.
Bake at 375° F for 20-25 minutes until puffy and brown.
Serves 6 to 8
Sprinkle with powdered sugar or syrup of your choice!
16 oz. mild sausage
½ cup grated Swiss cheese
1 cup grated cheddar cheese
1 cup Carolina Plantation Southern Style Grits
Salt and pepper to taste
Cook grits as directed on label (4 ½ cups of water, 1 cup of grits, 1 tsp. salt, 2 tbsp. butter – bring to boil over medium heat. Reduce heat to low, cover, and simmer for 25 minutes stirring occasionally).
Brown and drain sausage. Whisk and lightly scramble eggs. Mix grits, sausage, eggs, Swiss cheese, cheddar cheese, salt and pepper.
Pour into a 2-qt. casserole dish. Bake at 350 for 30 minutes. Can be prepared ahead of time and either refrigerated or frozen.