Growing up, my mother always made "Monkey Bread" for christmas breakfast, and as I got older (in college) we got to have mimosa's with it. Now that I'm married, it's time for our family to make our own traditions. So, our tradition for Christmas Breakfast is this menu:
Praline Pull Apart Bread
Modern Mimosa's
Praline Pull Apart Bread
Ingredients:
1 cup granulated sugar
4 tsp ground cinnamon, divided
1 (2 lb) package frozen bread roll dough (I use Rhodes White Dinner Rolls)
1/2 cup butter, melted
1 cup chopped pecans
3/4 cup whipping cream
3/4 cup firmly packed brown sugar
Directions:
Stir together granulated sugar and 3 tsp cinnamon. Coat each roll in butter, dredge rolls in sugar mixture. Arrange in lightly greased 10 inch tube pan. sprinkle with pecans. Cover and chill 8-18 hours.
Next morning: Preheat over to 325. Beat whipping cream at high speed with electric mixer until soft peaks form. Stir in brown sugar and remaining cinnamon. Pour mixture over dough. Place pan on foil lined baking sheet.
Bake at 325 for one hour, or until golden brown. Cool on wire rack for 10 minutes, invert onto serving plate, and drizzle with remaining glaze in pan. Enjoy :)
Modern Mimosa's
Ingredients:
1 turbinado sugar cube*
2 tablespoons pomegranate juice or pomegranate syrup
1/2 cup Champagne/Asti Spumante, chilled
Directions:
Place sugar cube in a Champagne flute; add 2 tablespoons pomegranate juice and 1/2 cup Champagne. Serve immediately.
**1 rock candy stirrer or granulated sugar cube may be substituted.
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