This Monday is supposed to kick off a new series on PtS since the soup kitchen has closed. But since it’s Christmas Eve and all I want to do is run around
cleaning and stressing over Christmas dinner humming holiday music and baking cookies I’m simply going to wish everyone a fantastic Christmas and wonderful holidays!
Here is a painless Christmas brunch idea that can be tossed in the crock pot early while the unwrapping madness occurs and is ready in time for when everyone remembers they are hungry.
Here’s a little sneak peek at things to come in the following Mondays. Any guesses on what my themes going to be?
Slow Cooker Eggnog French Toast Monkey Bread
- 3 containers refrigerated biscuits, cut in half (15 biscuits total)
- 1 1/2 cup eggnog
- 1 egg
- 1 1/2 teas cinnamon, divided
- 1 teas vanilla
Line a small 3 or 4 quart crock pot with a crock pot liner (or aluminum foil) and grease.
Whisk together the eggnog, egg, 1 teas cinnamon and vanilla in a medium bowl. Roll each biscuit in the eggnog mixture and stack in the crock pot. Pour the remaining batter into the crockpot and sprinkle with remaining cinnamon.
Place a paper towel over the top of the crock pot and cover with lid. Cook on high for 2 -3 hours – checking often after two as not all crockpots heat the same.
Lift the monkey bread out of the crock pot and turn out onto a serving plate. Top with powdered sugar and syrup. (Or combine the syrup and sugar to make a glaze)…. Or add rum and make a serious glaze. You know, keep the kids calm
May your holiday be merry and bright!