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A special Christmas traditions we have: I make a special Christmas breakfast of fruit and crepes. When I set the table, I put a small creche in the middle of the table with one tall candle. Then each place is set with a small votive candle. The tall candle is lit and before we eat we explain how the light of love came into the world when Christ was born. Then my husband lights his light from the big one and tells how he will let his light of love shine. Then each member takes turns lighting their candle from each other and explaining how they too will let their light shine. This is very special and the children have enjoyed lighting each others light and pledging to be a light of love for everyone.
By Carol Monson from Hamilton, MT
Make a breakfast casserole on Christmas eve that you can pop into the oven while your family opens gifts having coffee and cocoa. By the time the unwrapping is done, or as a break in the middle, breakfast will be ready. Cut up some fruit the night before, too.
This is as much of a menu as it is a recipe. We call it Christmas breakfast. Its a fun twist on the same ole foods we have for breakfast through out the year.
Adjust amounts of each for the servings you will need.
Thaw link sausage over night in the fridge. Wrap each link sausage in a half slice of bacon and secure ends with a wooden toothpick.
Heat a deep fryer to 350 degrees F. Drop 3 or 4 wrapped sausages in the heated oil and fry until done approx 3 minutes (will vary due to the size and type of fryer you are using) continuing until all sausage is cooked. Drain each batch on paper towels and store in a warming oven or microwave until ready to serve.
Pour 4 cups of eggnog and 1/2 cup of orange juice into a bowl and whisk until foamy. Pour mixture into a 9x13 inch cake pan.
Lay slices of Texas style bread in the mixture for approx. 30 seconds (do not over soak or bread becomes more of a pudding texture when cooked) and then turn over and coat the other side for the same amount of time. Shake off excess and cook on a hot griddle or skillet. Brown on both sides.
Place one layer of cooked french toast on a platter and sprinkle heavily with the bakers sugar. Cook your next batch of french toast and immediately stack on the first batch and sugar the tops of the 2nd batch. Repeat until all bread has been toasted.
Do not forget to dust the very top with sugar. The heat and moisture from the stacking of the French toast creates its own glaze therefore no syrup is needed when serving.
Plate eggs, bacon wrapped sausage and French toast. Garnish with orange and strawberry slices.
This is not a hard breakfast to fix but is special as you are getting two breakfasts meats by only cooking one and the taste of Christmas marinates your french toast. Enjoy.
Source: All of these tips and ideas are mine and come from many years of experimenting.
By paula from Missouri