Overnight recipes for brunch

Overnight Gingered Fruit Bowl
Ginger, lime and honey do overnight magic to crowd-size fresh fruit.
Ingredients:
3 tablespoons chopped crystallized ginger
3 tablespoons lime juice
3 tablespoons honey
2 cups cantaloupe balls
2 cups honeydew melon balls
3 cups cubed fresh pineapple
1 quart (4 cups) fresh strawberries, halved or sliced
2 bananas, sliced

Prep Time: 25 Minutes (Ready in 8 Hours 25 Minutes)
Preparation Directions:
1. In large bowl, combine ginger, lime juice and honey; mix well. Add cantalope, honeydew melon and pineapple; stir gently to mix. Cover; refrigerate at least 8 hours or overnight, stirring once or twice.
2. Just before serving, stir in strawberries and bananas.

20 (1/2-cup) servings

Overnight Sausage and Egg Casserole
An ideal recipe for brunch; make it the night before and bake it in the morning.
Ingredients:
1 (12-oz.) pkg. bulk light turkey and pork sausage
3 (8-oz.) cartons (3 cups) refrigerated or frozen fat-free egg product, thawed
1/2 cup nonfat sour cream
1 1/2 teaspoons dry mustard
1 teaspoon instant minced onion
3 cups cubed French bread (4 to 5 slices)
4 oz. (1 cup) shredded reduced-fat sharp Cheddar cheese
Paprika

Prep Time: 20 Minutes (Ready in 5 Hours 15 Minutes)
Preparation Directions:
1. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium nonstick skillet over medium heat, cook sausage until no longer pink. Drain well; set aside.
2. In large bowl, combine egg product, sour cream, dry mustard and onion; blend well. Stir in bread cubes, cheese and sausage. Pour into sprayed dish; sprinkle with paprika. Cover with plastic wrap. Refrigerate at least 4 hours or overnight.
3. Heat oven to 350°F. Uncover dish; bake 45 to 55 minutes or until center is slightly puffed and knife inserted in center comes out clean.

12 servings

Overnight Maple French Toast
Because this rich French toast gets completely assembled in advance, it's a good timesaver for a company breakfast or brunch. In the morning, just pop in the oven and bake.
Ingredients:
2/3 cup firmly packed brown sugar
1/2 cup maple-flavored syrup
1 tablespoon margarine or butter
10 (1-inch-thick) slices French bread
4 eggs
1 1/2 cups skim milk
1 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups sliced strawberries
1 to 2 tablespoons powdered sugar

Prep Time: 15 Minutes (Ready in 8 Hours 50 Minutes)
Preparation Directions:
1. Spray 13x9-inch pan with nonstick cooking spray. In medium saucepan, combine brown sugar, syrup and margarine. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
2. Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.
3. In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.
4. To bake, heat oven to 350°F. Uncover pan; bake 30 to 35 minutes or until lightly browned.
5. To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.

5 servings

Overnight Caramel-Apple Rolls
Fix 'em and forget 'em! Morning brings a treat of warm, gooey, finger lickin' homemade rolls with no fuss.Ingredients:
Rolls
3 to 3 1/2 cups Gold Medal® All-Purpose Flour
1/4 cup sugar
1 teaspoon salt
1 pkg. active dry yeast
1/2 cup applesauce
1/2 cup milk
1/4 cup butter
1 egg
Caramel Topping
1/2 cup firmly packed brown sugar
1/2 cup applesauce
3 tablespoons butter, melted
Filling
2 tablespoons butter, softened
1/3 cup sugar
1 teaspoon cinnamon

Preparation Directions:
1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and yeast; mix well.
2. In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over medium heat until very warm (120 to 130°F.), stirring constantly. Add warm mixture and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
3. On floured surface, knead in an additional 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
4. Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in pan.
5. On lightly floured surface, roll dough to 15x12-inch rectangle. Spread dough with 2 tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle over butter.
6. Starting with 15-inch side, roll up tightly, pinching edges to seal. Cut roll into 12 slices; place cut side down over topping in pan. Cover; refrigerate at least 8 hours or overnight.
7. When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to 400°F. Uncover rolls; bake 20 to 25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving platter or tray. Scrape any remaining topping onto rolls. Serve warm.

Overnight Brunch Egg Bake
Ham and eggs for brunch gets put to bed early so it can come out looking pretty as a picture for a brunch crowd.
Ingredients:
24 oz. (6 cups) shredded colby-Monterey Jack cheese blend
2 tablespoons margarine or butter
1/3 cup sliced green onions
1/2 medium red bell pepper, chopped
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
8 oz. cooked ham, cut into thin bite-sized strips
8 eggs
1/2 cup Gold Medal® All-Purpose Flour
2 tablespoons chopped fresh parsley
1 3/4 cups milk
Chopped red bell pepper, if desired
Chopped fresh parsley, if desired

Prep Time: 30 Minutes (Ready in 9 Hours 35 Minutes)
Preparation Directions:
1. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
2. Melt margarine in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
3. Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
4. To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley.

12 servings

Overnight Coffee Cake



With the batter already made,
this coffee cake is easy to make
the morning of the brunch.

2/3 cup margarine or butter
1 cup granulated sugar
2 eggs or 1/2 cup egg substitute
8-ounce container dairy sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans



1. In a mixer bowl, beat margarine or butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy. Add eggs or egg substitute, sour cream, and vanilla; beat until well combined. Stir together flour, baking powder, baking soda, and salt. Add to sugar mixture; beat until combined. Stir in raisins and 1/3 cup each of the red and green cherries (reserve remaining cherries for topping). Pour batter into a greased 13 x 9 x 2-inch baking pan.

2. Stir together brown sugar, cinnamon, pecans, and reserved cherries; sprinkle evenly over batter. Cover and refrigerate overnight.

3. Uncover and bake in a 350 degree F oven for 35 to 40 minutes. Serve warm or cooled. Makes 12 to 16 servings.

Overnight Caramel French Toast

---
1 loaf French bread
1/2 c. butter
1 cup brown sugar
3 tablespoons Karo Syrup (corn syrup)
6 eggs
1 1/2 cups milk
1 Tbsp. vanilla
cinnamon
fresh fruit
---
Melt butter and brown sugar and karo syrup over medium heat stirring.
Bring to boil and then pour into 9 x 11 casserole pan. Slice bread into 1 inch
widths and lay over caramel mixture. Mix eggs and milk and
vanilla and pour over bread.
Sprinkle top with cinnamon and cover with plastic wrap.
Refrigerate over night.
---
Uncover and bake in 350 degree oven 45 minutes.
Serve with fresh fruit and syrup.
---

Bacon Breakfast Casserole

Recipe By :Created by Kraft Foods
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Egg Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices white bread -- crusts trimmed
8 slices Oscar Mayer Bacon -- crisply cooked,
and crumbled
1 can sliced mushrooms - (4 oz) -- drained
2 green onions -- sliced
1 1/2 cups Kraft Shredded Mild Cheddar Cheese
4 eggs -- beaten
2 cups milk

Place four bread slices on bottom of greased 8-inch square baking pan. Sprinkle bacon, mushrooms, onions and cheese over bread. Cover with remaining bread slices.

Mix eggs and milk; pour over bread. Cover; refrigerate 1 hour or overnight.

Bake, uncovered, at 350 degrees for 1 hour. Let stand 10 minutes before cutting.

This recipe yields 4 servings

Source:
"Back of the Box Recipes at www.backofthebox.com"
S(Formatted for MC6):

Brunch Casserole
Jack


Ingredients

This dish requires ingredients to stand overnight.


16 pieces of white bread, crusts removed (day old is best)
8 slices Canadian bacon or ham
8 slices sharp cheddar cheese
6 eggs, beaten
1/2 tsp. dry mustard
1/2 tsp. Worcester sauce
1 cup whole milk
Dash of pepper


Directions

1. Place 8 slices of bread flat in a 9x13 buttered pan.

2. Place one slice of Canadian bacon and one slice of cheese on each piece of bread. Cover with a second piece bread.

3. Mix the remaining ingredients together. Pour over the bread and let stand in refrigerator overnight.

4. Before baking, melt 1/4 lb. butter or margarine and pour over the top. Cover with crushed potato chips.

5. Bake one hour uncovered at 350°.

Breakfast Sausage Casserole

Recipe By :Created by Nestle
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Casseroles
Egg Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package fresh breakfast sausage - (12 oz) -- cooked, drained,
and crumbled
4 cups cubed day-old bread
2 cups shredded sharp cheddar cheese - (8 oz)
2 cans Nestle Carnation Evaporated Milk -- (12 oz ea)
10 large eggs -- lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
Freshly-ground black pepper -- to taste

Grease 13- by 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese.

Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.

Preheat oven to 325 degrees.

Bake for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.

This recipe yields 8 to 10 servings.

Overnight Praline Sticky Buns

Recipe By :Created by McCormick
Serving Size : 16 Preparation Time :0:00
Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup pecans -- finely chopped
1 tablespoon McCormick Ground Cinnamon
2 pounds frozen bread dough -- thawed
1/2 cup butter -- melted
1 tablespoon McCormick Pure Vanilla Extract
1 package butterscotch pudding and pie filling -- not instant
1/3 cup raisins -- (optional)

In small bowl, combine sugar, pecans and cinnamon; set aside. Cut each loaf into 8 slices. Dip each slice into melted butter; roll in cinnamon-sugar mixture. Stand slices upright in a greased bundt or tube pan.

Stir vanilla with any remaining melted butter; pour over rolls. Top with dry pudding mix and raisins. Cover and refrigerate overnight.

Uncover and let stand at room temperature 10 to 15 minutes. Bake in a preheated 350 degree oven 30 to 35 minutes. Cool 5 minutes. Turn pan upside down onto serving plate; remove pan. Serve warm.

This recipe yields 16 slices.

Source:
"Back of the Box Recipes at www.backofthebox.com"
S(Formatted for MC6):
"12-01-2000 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Scrambled Egg And Bacon Casserole

Recipe By :Created by Hormel Foods
Serving Size : 12 Preparation Time :0:00
Categories : Egg Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter or margarine -- divided
2 1/2 tablespoons flour
2 cups 2% milk
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 cup shredded Cheddar and American cheese blend
1 cup finely diced Hormel Canadian Bacon
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped green onion
1 dozen eggs -- beaten
1/4 cup melted butter
1 cup crushed cornflake crumbs

For cheese sauce, in saucepan, melt 2 tablespoons butter. Blend in flour and cook for 1 minute. Gradually stir in milk; cook, stirring constantly until thickened. Remove mixture from heat. Add salt, pepper and cheese; let cool slightly.

Meanwhile, in large skillet, in remaining 1 tablespoon of butter or margarine, brown Canadian Bacon and mushrooms until golden brown. Add green onion and eggs. Cook over medium heat until eggs are soft scrambled. Stir cheese sauce into eggs. Pour egg mixture into a lightly greased 9- by 13-inch baking pan.

In another small bowl, combine 1/4 cup melted butter and cornflake crumbs. Sprinkle cornflakes over egg mixture. Refrigerate eggs overnight.

Bake, uncovered at 350 degrees for 30 minutes or until warmed through.

This recipe yields 12 servings.

Source:
"Back of the Box Recipes at www.backofthebox.com"
S(Formatted for MC6):

Bump for later.

Christmas Morning Wifesaver
("Enjoy!" page 33
"The Best of the Best and More" page 26 )
Superb! Make the day before and pop in the oven in the morning. Serves 8.

16 slices white bread, crusts
removed
16 slices Canadian back bacon or
ham
16 slices sharp cheddar cheese
6 eggs
1/2 tsp. pepper 2 mL
1/2-1 tsp. dry mustard 2-5 mL
1/4 cup minced onion 60 mL
1/4 cup finely chopped green pepper 60mL
1-2 tsp. Worcestershire sauce 5-10 mL
3 cups milk 750 mL
dash Tabasco
1/2 cup butter 125 mL
Special K or crushed Corn Flakes



Set 8 pieces of bread into a 9" x 13" (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit and hot cinnamon rolls.