Julie Van Rosendaal: make-ahead breakfasts for lazy mornings

The holidays tend to be like an extended weekend, with plenty of opportunities to leave the alarm off, lounge in PJs and gather with family and friends over brunch.

If you like the idea of a special celebratory breakfast, but not the early morning prep it requires, here are some ideas for morning meals you can make the night before andthen slide into the oven as you put the coffee on. No assembly required!

Bourbon-Pecan Sticky Buns

A good sticky bun is the best breakfast item ever invented add a splash of bourbon to the mix for something really over the top(or leave it out, if youre sharing with kids.)

Adapted from Gatherings, by Julie Van Rosendaal and Jan Scott (Whitecap).

Dough:

• 1/2 cup water
• 1 tbsp. active dry yeast
• 1/2 cup sugar
• 1 cup milk, warmed
• 1/2 cup butter, cut into pieces
• 5 cups all-purpose flour
• 2 large eggs
• 1 tsp. salt

Topping:

• 1/2 cup butter
• 1 cup packed brown sugar
• 1/3 cup Rogers golden syrup, corn syrup or honey
• 1/4 cup bourbon, apple cider or water
• 1/2-1 cup pecan halves, toasted (optional)

Filling:

• 1/4 cup butter, melted
• 1 cup dark brown sugar
• 2 tsp. cinnamon

To make the dough, put the warm water in a large bowl (or the bowl of your stand mixer) and sprinkle with the yeast and a pinch of the sugar. Let stand 5 minutesor until foamy.

In a small bowl, mix the warm milk and eggs together with a fork. Add to the yeast mixture along with 3 cups of the flour and the remaining sugar; mix until well-blended and sticky. Add the butter and remaining flour and stir or beat with the dough hook attachment of your stand mixer until you have a soft, sticky dough. Knead for about 8 minutesuntil dough is smooth and elastic. It will still be slightly tacky. Place back in the bowl, cover with a tea towel and let rise in a warm place for an hour, or until doubled in bulk.

To make the topping, combine the butter, brown sugar, syrup and bourbon or cider in a small saucepan and bring to a simmer. Stir until the butter is melted, then pour over the bottom of two buttered pie plates, 9-inch cake pans or 88-inch pans. If you like, scatter with pecans.

Divide the dough in half and on a lightly floured surface, roll each piece into a rectangle thats about 1015-inches and about 1/4-inch thick. Brush each piece with half the melted butter and sprinkle with brown sugar; smooth the sugar to evenly distribute it with your hand. Sprinkle with cinnamon.

Starting on a long side, roll the dough up into a logand cut it crosswise into thirds using a serrated knife. Cut each piece into thirds this is easier than eyeballing it to get 9 even pieces. Place cut-side-up into the pans, placing one in the middle and the rest around it, or in the case of a square pan, in 3 rows of 3. Cover with a tea towel and let rise for another hour, until doubled in bulk. (If youre making them the night before, cover and place in the fridge for a slow rise; take them out and leave them on the countertop for 1/2 hour or so before baking.)

When youre ready to bake, preheat the oven to 350F. Put a baking sheet on the rack underneath (to catch any drips) and bake for 30-40 minutes, until deep golden. Let cool for 5-10 minutes, then invert onto a plate while still warm.

Makes 1 1/2 dozen buns.

Christmas Morning Wifesaver

Calgarians who lived here in the eighties will recall the recipe that made the Best of Bridge famous nowadays the authors more aptly calle it Christmas Morning Domestic Partner Saver its a hefty, savoury sort of strata, made with day-old bread, bacon, cheddar and eggs. Casseroles arent just for dinner anymore.

• 1 loaf crust or grainy bread, thinly sliced
• 16 slices Canadian back bacon or less of thinly sliced ham
• 1-2 cups grated aged cheddar or Gouda
• 6 large eggs
• 1/2 tsp each salt and pepper
• 1 tsp grainy mustard
• 1/4 cup minced or grated onion
• 1/4 cup finely chopped red, yellow or green pepper
• 1 tsp Worcestershire sauce
• 3 cups whole milk
• dash Tabasco
• 1/3 cup butter
• crushed cornflakes

Layer half of the bread slices in the bottom of a buttered 9x13-inch or similarly sized baking dish, covering it entirely. Layer with bacon or ham and scatter cheese on top, then cover with remaining slices of bread to make it like a sandwich.

In a medium bowl, beat the eggs with the salt and pepper, mustard, onion, red pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in the fridge overnight.

In the morning, preheat the oven to 350F. Melt the butter and pour overthe casserole, then cover with roughly crushed cornflakes. Bake, uncovered, for 45 minutes to an hour.Let sit 10 minutes before serving.

Serve with fresh fruit and warm cinnamon rolls.

Serves 8.

Overnight Berry Cheesecake French Toast

A little fancier than straight-up French toast, this version is similar to bread pudding with the flavours of cheesecake, studded with tart berries and sweetened cream cheese. All it needs is a pitcher of warm maple syrup.

• 8 large eggs
• 1 1/2 cups milk
• 1/4 cup maple syrup
• 1 tsp. vanilla
• pinch salt
• 1/2 8 oz. (250 g) pkg. cream cheese, at room temperature
• 1-2 tbsp. sugar or maple syrup
• half a big loaf of crusty bread, cut into cubes
• 1-2 cups fresh or frozen raspberries, blackberries, blueberries or a combination

In a large bowl, whisk together the eggs, milk, maple syrup, vanilla and salt. In a small dish, stir together the cream cheese and sugar.

Cut or tear the bread into cubes and place ina buttered casserole dish, stopping halfway to add a few dollops of the cream cheese mixture and a handful of blueberries. Add the rest of the bread and scatter with blueberries. Top with blobs of the remaining cream cheese.

Pour the egg mixture evenly over the top,cover with plastic wrap and refrigerate overnight.

Remove from the fridge about 30 minutes before baking, as you preheat the oven to 350F. Bake for 30 minutes, until golden and set.

Serve warm, with maple syrup.

Serves 8.

Overnight Steel-cut Oats

If your goal is to start the day with something a little more hearty and nutrient-dense, throw some steel cut oats into the slow cooker the night before. The slow cooker is perfect when youre serving a crowd at breakfast and will keep your oats warm while you chill around the tree. This formula is easily doubled or tripled . Set it out with chopped apples, toasted nuts, milk and brown sugar or maple syrupfor serving.

• 1 cup steel-cut oats
• 2 cups milk or cream
• 2 cups water
• 1 cinnamon stick
• pinch salt

Combine the steel-cut oats, milk, water, cinnamon stick and salt in the bowl of a slow cooker; cover and cook on low for 4-6 hours. The machine should shut off but keep your oats warm until you get up.

Serve warmwith milk, chopped apples, toasted nuts, brown sugar or maple syrup.

Serves 4.