MINI-MENUS: Family weekend brunch

French Toast Bake

2/3 cup packed brown sugar

1/2 cup butter or margarine, melted

2 tsp. ground cinnamon

6 eggs, lightly beaten

1 3/4 cups milk

1 (1 lb.) loaf French bread, cut into 1-inch slices

Confectioners' sugar

Combine brown sugar, butter and cinnamon; spread evenly in a greased 15 x 10 x 1 baking pan; set aside.

Combine eggs and milk in a shallow dish; place bread in dish and soak for 5 minutes, turning once.

Place bread over sugar mixture. Bake, uncovered, at 350 for 25-30 minutes or until golden brown.

Serve brown sugar side up; dust with confectioners' sugar. Makes 6 servings.

Grits and Sausage Casserole

2 lbs. mild ground pork sausage

4 cups water

1 1/4 cups quick-cooking grits, uncooked

4 cups (1 lb.) shredded sharp Cheddar cheese

1 cup milk

1/2 tsp. dried thyme

1/8 tsp. garlic powder

4 large eggs, lightly beaten

Paprika

Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.

Bring water to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs.

Spoon mixture into a lightly greased 13 x 9 x 2 baking dish; sprinkle with paprika. Bake, uncovered, at 350 for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired.

Make-Ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.

Fresh Fruit with Strawberry Sauce

1 cup frozen unsweetened whole strawberries, thawed

2 tsp. sugar

1/4 tsp. grated orange rind

2 cups orange sections 

1 cup cubed peeled kiwi

Place the first 3 ingredients in a blender, and process until smooth; set sauce aside.

Spoon 1/2 cup orange sections and 1/4 cup kiwi into each of 4 small bowls; top each serving with 3 tablespoons sauce.