Need ideas for outdoor brunch/pool party
DBF and I are planning the last pool day before cooler weather. We want to get the better midday rays and not go the typical hotdogs/hamburgers route so we were thinking a brunch. Bloody Marys and Mimosas are requisite. I am on the lookout for somewhat easy to eat brunch foods that can serve 16, will sit out fairly well, and aren't too difficult to put together early in the morning. I was trying to draw inspiration from some early morning football tailgates. Thinking maybe sausages could be warmed on the grill, maybe bagels bar (cream cheese, lox, other flavored cream cheeses?), potentially frittatas, egg casseroles, quiche. Suggestions please!
This is pretty simple and a great way to use fresh peaches
Yield: Serves 6
6 slices (1-inch thick) Italian bread
1 cup light cream or half-and-half
1 1/2 cups milk
1 1/4 teaspoons ground cinnamon, divided
1 teaspoon vanilla
7 large eggs
3 large peaches, peeled, pitted, thinly sliced
2 teaspoons lemon juice
1/2 cup granulated sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter plus butter for baking dish
Arrange bread slices close together in a 13x9-inch pan. Combine the cream or half-and-half, milk, 1/4 teaspoon cinnamon, 1 teaspoon vanilla, and the eggs. Whisk until well blended. Pour over the bread and turn to coat well. Cover with plastic wrap and refrigerate overnight.
Combine the peaches with the lemon juice, 1/2 cup sugar, 1 teaspoon cinnamon, and 1 teaspoon cornstarch. Toss to blend. Cover and refrigerate overnight.
In the morning:
Heat oven to 350°. Generously butter a 13x9-inch baking dish. Spread peach mixture over the bottom of the pan and -- using a spatula to lift them -- top with the soaked bread slices. Drizzle with 2 tablespoons melted butter.
Bake for 35 to 45 minutes, or until the French toast is nicely browned.
I'm with vstock- I'd suggest some sort of strata or savory bread pudding; so easy because it's made the night before and just popped into the oven when the time comes. Makes your morning simple, and there are a thousand variations ranging from trailer park to haute cuisine... But those individual hashbrown frittatas sound awfully good too.
Here's a favorite egg casserole; it's easy, vegetarian friendly but rich and satisfying, foolproof and truly delicious. Great with anything green- coleslaw or kale, string bean salad or field greens.
Mini hash brown frittatas are easy to make ahead & reheat. Spray a muffin tin with oil, put fresh shredded hash browns in the bottom & parbake for about 15 minutes at 350. Make your favorite frittata mixture of eggs, seasoning, bacon or other diced meat, vegs, etc. Sprinkle hash browns with shredded cheese of choice. Pour egg mixture evenly in each cup. Bake for another 8-10 or until set. My kids really like these.
I also love getting frozen chocolate croissants at my local Trader Joes. Put them on a lined baking sheet to proof overnight. Just bake for 20 minutes the next day, super easy.
I would do an egg casserole. When we make it we put it together the night before and then bake it the morning we need it. Cube fruit and the serve it with vanilla yogurt and brown sugar. Both make ahead and the yogurt is better the 2nd day. Add a vege heavy pasta salad with a vinegarette instead of mayo and your salmon lox option and you should be well rounded. If you need more of a sweet option you can do some cinnamon rolls or whatever your local bakery can support. Have fun!