Easter Breakfast for 100 (option1)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

Step 3

Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pan twice.

Step 4

Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.

Step 5

Sprinkle with a little more salt and pepper before serving.

Step 6

Step 1 Lightly butter the bottom and sides of a 9×13'' baking dish. Cut bread into 1 inch chunks and place in dish.

Step 7

Step 2 Crack the eggs into a large mixing bowl and whisk to combine. Add the cream and milk, brown sugar, cinnamon, salt and vanilla and mix well. Pour evenly over the bread cubes.

Step 8

Step 3 Gently toss the bread around a little to make sure the top and bottom pieces all get dipped in the egg mixture. Spread out evenly, cover dish, and refrigerate overnight.

Step 9

Step 4 At this point you can quickly make the topping before hand, and leave it in the fridge overnight.

Step 10

Place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into small chunks and add to the bowl. Use a pastry cutter or your hands to combine the mixture until crumbly. Cover and refrigerate until morning.

Step 11

Step 6 When ready to bake preheat oven to 350 degrees F. Uncover your french toast pan and sprinkle the topping evenly over top. Bake for 40-50 minutes or until top is golden brown and egg mixture is set at the bottom. (It only takes me about 43 minutes to bake, but time may vary depending on your oven).

Step 12

Oven, Preheat to 350

Step 13

Step 7 Allow french toast to cool for 5-10 minutes before cutting it into squares.

Step 14

In a large bowl, add the pineapple, strawberries, and blueberries. Drain the juice from the mandarin oranges (keep the juice). Add the orange segments to the bowl with the rest of the fruit. In a medium bowl, add 3 tablespoons of the reserved mandarin juice. Add the honey and vanilla. Whisk to combine. Pour the honey vanilla sauce over the fruit. Gently stir until the fruit is well coated.