You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Recipes

  • Add cob appeal: 10 things to try
    It's hard to improve on the delicious simplicity of summer-perfect corn on the cob slathered with butter and sprinkled with salt. But we figured we'd give it a try anyway.
  • Add cob appeal: 10 things to try
    It’s hard to improve on the delicious simplicity of summer-perfect corn on the cob slathered with butter and sprinkled with salt.But we figured we’d give it a try anyway.
  • Going above, beyond the watermelon slice
    Watermelon is one of those foods you really don’t need to overthink.Slice it. Eat it. Spit out the occasional seed. Done.Trouble is, the sweet, refreshing taste of watermelon is so appealing in ...
Advertisement
Associated Press

A casserole for Christmas morning

What you want on Christmas morning – a house that effortlessly fills itself with joyous sounds and delicious aromas. What you usually get on Christmas morning – towers of wrapping paper, hermetically sealed toys that can be opened by no human, and a kitchen that demands way too much of your attention.

I can’t help you with the wrapping paper or packaging, but I can make your holiday breakfast a little easier. I’m a big believer that Christmas morning is meant to be spent under the tree, not at the stove. And yet I still want the house to fill itself with delicious aromas.

My solution? A do-ahead breakfast casserole that I can prep the night before, then just pop into the oven to bake unattended while gift insanity commences. So this year I created an indulgent dish that is equal parts casserole, hash browns, fruit crumble and French toast. Because … why not? It’s Christmas.

French Toast Hash Crumble Casserole

9 eggs

2/3 cup half-and-half

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 slices sandwich bread

4 cups (about 1 pound) frozen shredded potatoes

3 large apples, peeled, cored and diced

8 ounces (2 cups) shredded cheese

2 cups all-purpose flour

1 cup rolled oats

1 cup packed brown sugar

1 cup (2 sticks) butter, softened

1 tablespoon cinnamon

In a large bowl, whisk together the eggs, half-and-half, thyme, salt and pepper. Set aside.

Coat a deep 9-by-13-inch baking pan with cooking spray. Arrange 4 slices of the bread in an even layer over the bottom of the pan.

In a large bowl, toss together the potatoes, apples and cheese. Spread the mixture evenly over the bread. Pour half of the egg mixture evenly over the potatoes and apples, pressing it with a fork to help it absorb evenly. Top the potato mixture with the remaining 4 slices of bread. Pour the remaining egg mixture over the bread and press gently with a fork to help it absorb.

In the same bowl used to mix the potatoes and apples, combine the flour, oats, brown sugar, butter and cinnamon. Use your hands to mix the ingredients together until evenly blended. Spread the crumble topping evenly over the bread. Cover tightly with plastic wrap and refrigerate until morning.

When ready to bake, heat the oven to 375 degrees. Uncover the baking dish and bake for 1 hour, or until lightly browned and crisp. Makes 12 servings.

– J.M. Hirsch, Associated Press

Advertisement