New Year's Day Brunch


Giant Cinnamon Roll Cake with Vanilla Glaze, recipe provided below (adapted from Baked by Rachel)


  • Dough:
    • 3/4C milk
    • 1/4C plus 1 tsp granulated sugar, divided
    • 2 1/4 tsp active dry yeast
    • 3C all purpose flour
    • 1/2 tsp salt
    • 1/4C unsalted butter, melted
    • 1 1/2 tsp vanilla extract
    • 2 large eggs
  • Filling:
    • 2Tb unsalted butter, melted
    • 3/4C light brown sugar
    • 1 1/2 tsp cinnamon
  • Glaze:
    • 1 1/2C powdered sugar
    • 1 tsp vanilla extract
    • 2-3Tb milk


  • Heat milk to 115°F. Dissolve yeast and 1 teaspoon granulated sugar in warm milk. Proof for 5-10 minutes. 
  • Prepare a stand mixer with the dough hook attachment. In the bowl of a stand mixer, combine flour, remaining 1/4 cup sugar and salt. With mixer running on low, carefully pout in yeast mixture, followed by butter and vanilla. Add one egg at a time. Increase speed, mixing until dough comes together. If dough is still sticky, add additional flour, one tablespoon at a time until dough comes together in a smooth ball. Transfer dough to a large greased bowl. Cover and allow to rise in a warm location for at least 60 minutes or doubled in size. 
  • Lightly grease a 9-inch round baking pan with baking spray. *See note
  • In a medium bowl, combine brown sugar and cinnamon. 
  • On a silicone counter mat, roll out dough to a 12x18-inch rectable. Brush entire surface with melted butter. Sprinkle well with brown sugar-cinnamon mixture. Carefully cut dough lengthwise into 2-inch strips. Loosely roll up one 2x18-inch strip. Transfer to the center of the prepared baking pan. Cut remaining strips in half to create ten 2x9-inch strips. Remove one strips and wrap it around the rolled up dough in pan. Repeat with remaining dough strips until all have been wrapped together in the pan, to create a large cinnamon roll. Cover loosely and allow to rise in a warm location for at least 60 minutes. 
  • Preheat oven to 350°F. Bake for 35-40 minutes. Cake may be glazed immediately for a super gooey option or allow it to cool for 20-30 minutes before drizzling glaze over the top. 
  • To create glaze, in a medium bowl, combine powdered sugar and vanilla. Add in milk to desired consistency. Less milk will create a thicker glaze to spread. A thinner glaze will pour easier. Pour or spread glaze over warm rolls. 

Jalapeño Popper Deviled Eggs, recipe provided below (adapted from I am a Food Blog)


  • 1 slice pancetta
  • 1/4 cup shredded cheddar
  • 4 hard boiled eggs
  • 1 tablespoon mayo, or to taste
  • 1 tablespoon cream cheese, or to taste
  • 1/2 jalapeño, diced
  • 1 tablespoon sliced green onions
  • salt and pepper, to taste


  • Crisp up the pancetta in a non-stick pan over medium heat until edges curl and pancetta is crispy. Set aside. Wipe out the pan and heat over medium heat. Sprinkle shredded cheddar in tiny disks and cook until crispy and golden brown. Remove from the heat and cool in the pan.
  • Cut the hard boiled eggs in half and remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayo, cream cheese, jalapeño, green onions and salt and pepper to taste. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and pancetta.

Overnight French Toast Casserole, recipe provided below (adapted Cooking Classy)


  • 3 Tbsp granulated sugar
  • 3/4 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 6 large eggs
  • 1 cup milk (anything but skim)
  • 1 cup half and half
  • 1 1/2 tsp vanilla extract
  • 1 (14.5 - 16 oz) loaf sourdough bread, such as La Brea, cut into 1-inch slices then slices cut into 1-inch cubes*
  • 2 Tbsp melted butter, plus more butter for baking dish
  • Powdered sugar (about 1 tsp), for dusting top (optional)
  • Real maple syrup or pancake syrup, for serving
  • Crumble topping
    • 1/3 cup (46g) all-purpose flour
    • 1/3 cup (78g) packed light brown sugar
    • 3/4 tsp ground cinnamon
    • 1/8 tsp salt
    • 1/4 cup (56g) unsalted butter, cold and diced into small cubes


  • Butter a 13 by 9-inch baking dish. Add bread cubes to baking dish spreading them into an even layer. In a mixing bowl with a pour spout** whisk together sugar, cinnamon and nutmeg. Add in eggs and whisk until well blended, while scraping bowl. Pour in milk, half and half and vanilla and whisk until well blended. Slowly and evenly pour egg mixture over bread cubes working to coat all of them (if you miss a few just turn and dunk them into the custard that's in the dish). Cover with plastic wrap and chill overnight, or at least 10 hours.
  • In the morning preheat oven to 350 degrees and while oven is preheating remove casserole from fridge and let rest at room temperature, it should rest about 15 minutes. Also, prepare crumble while oven is preheating.
  • For the crumble: In a medium mixing bowl whisk together flour, brown sugar, cinnamon and salt. Add butter and cut into flour mixture using a pastry cutter or a long pronged fork until mixture resembles coarse crumbs, transfer to fridge if oven hasn't fully preheated yet then add it just before placing casserole in oven). Sprinkle casserole evenly with crumble then bake in preheated oven until set and center is cooked through and no longer soggy, about 38 - 45 minutes. Let cool a few minutes, pour melted butter over top, dust with powdered sugar if desired, then cut into squares and serve warm drizzling each serving with maple syrup.