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When was the last time you threw a dinner party? Okay, forget dinner party – that just implies a clean, ironed tablecloth in a way that I’m not down with. Let’s just say, had friends over for dinner. Still not ringing any bells? I know, it’s hard. Particularly if we’re talking about friends who also have kids.
Once you create the Venn diagram that is everyone’s team practices, classes and lessons, and look for that sweet spot where everyone is free? The center will not hold. Which is why we’re fans of a weekend brunch when it comes to entertaining. A mid-morning invitation just sounds more relaxed, doesn’t it? Brunch food is easy to prep in advance so if your guests are running late you’re not stressed that the roast will dry out or the salad will wilt. And there are few things as popular with kids as breakfast foods. Plus, no one expects to see a clean, ironed tablecloth at brunch.
Our strata recipe (think: savory breakfast bread pudding) is my all-time favorite brunch recipe, and I even do it for Christmas day. All the work is done the night before. Put it in the oven when you get up and that’s that!
1 bunch of baby spinach, washed and trimmed
1 onion, chopped
2 cloves garlic, minced
glug olive oil
loaf of rustic French or Italian bread, cubed (you may not use the whole loaf)
1 cup Fontina cheese, grated
1 cup Parmesan cheese, grated
6 to 8 slices of Prosciutto
2 1/2 cups milk
2 tablespoons dijon mustard
pepper to taste
3. Whisk together milk, eggs, mustard and pepper. Gently pour egg mixture over the bread. Cover is plastic wrap and place in the fridge for at least 8 hours.
4. In the morning, preheat the oven to 375 degress. Take the strata out of the fridge while the oven heats up. Bake for 45 to 55 minutes until golden. Cut into squares and serve hot (but it’s also excellent cold later on).
Our four other easy and fabulous family-friendly brunch recipes:
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