Brunch Casserole, Eggnog Pancakes and Blueberry Monkey Bread


Let’s do brunch!

Brunch Casserole
10 slices of bread, cubed
(I don’t remove crusts)
1 pound Dean’s sausage, cooked and crumbles
1 (8-ounce) package
cheddar cheese, grated
8 eggs, beaten
4 cups milk
salt and pepper to taste

Put the bread cubes in a greased deep baking dish (lazy me uses a foil pan). Add the sausage and the cheese to the baking dish.
Combine the eggs, milk, salt and pepper and pour the mixture over all, making sure it doesn’t overflow. Cover and refrigerate the casserole overnight, or for at least eight hours so the custard is absorbed. Bake at 350 degrees for 45-50 minutes.
Andy’s Note: One reason I like having a brunch is that you can serve almost any food from eggs to sweets. I also have many of the condiments in my freezer of homemade jams and jellies that are usually a big hit at a brunch. This recipe is a must try for all of you.

Eggnog Pancakes
2 cups pancake mix
1 cup eggnog
1 cup milk

Stir the pancake mix and the eggnog/milk together. Drop the batter by spoonfuls onto a hot nonstick griddle or skillet.
Andy’s Note: My sister bought me one of the copper looking skillets that you see advertised on TV, and it is wonderful for pancakes and eggs. Nothing ever sticks! These pancakes are the richest, fluffiest pancakes ever! These are so good there was no reason to pass the syrup, just the butter.

Blueberry Monkey Bread
2/3 cup sugar
1 tablespoon cinnamon
4- 10 oz. package
buttermilk biscuits
2/3 cup white
or brown sugar
1 teaspoon vanilla
1 cup blueberries
1 ½ cups blueberries
1 ½ sticks margarine
1 tablespoon cinnamon

Grease a tube pan. Mix sugar and cinnamon. Cut biscuits in quarters. Roll each piece in a sugar/cinnamon mixture. Arrange about one-fourth of the biscuit pieces and the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering the blueberries in one layer with biscuits in the next layer to avoid a column of blueberries. In a saucepan, combine sugar, margarine, vanilla, cinnamon and additional one cup of blueberries. Bring to a boil, reduce heat.
Cook, stirring until sugar is dissolved and margarine is melted. Pour over biscuits in pan. Bake at 350 degrees for 45 minutes or until done. Lift or turn out onto a plate. This bread is to be pulled apart with your fingers, not cut with a knife.
Andy’s Note: This long-time favorite is sweet and probably one that is familiar.

“Soups on” for next week. A hearty soup can be a meal in itself. Anytime there’s a chill in the air, give me a bowl of soup, some good bread, and sweet butter or cheese, and I’m set. Either way, when it comes to soup, count me in.

Some like it hot;
Some like it cold:
Some like it in the pot,
Nine days old.
– Mother Goose

Please everyone stay inside and stay safe! My love goes out to all of you!

Happy Cooking, Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and the Messenger on Rainbow Drive.

Latest News

City of Gadsden and Gadsden State continue partnership
Free events planned for Poetry Month
Pinwheel Ceremony brings awareness to child abuse advocacy
Downtown Walking tours now underway
3rd Annual Autism Conference returns to Etowah County

Latest Sports News

Southside's Rose highlights All-Messenger girls basketball
Gaston's Merriman leads off All-Messenger boys basketball
Local teacher/coach opens sports facility
Five local teams ranked in latest ASWA baseball, softball polls
Ashville finishes runner-up at Guntersville meet