Brunch Package Recipe

Prep and Whisk

Crack 12 eggs into a large bowl. Add 1 cup whole milk, 1 teaspoon salt, 1/2 teaspoon black pepper and whisk until combined and slightly frothy.

Cook

Heat a 12-inch nonstick skillet over medium-low heat and add 2 tablespoons unsalted butter. When butter is melted and foaming but not browned, pour in egg mixture. Let eggs sit undisturbed for 20–30 seconds until edges begin to set, then gently push cooked edges toward the center with a heatproof spatula, tilting the pan to let uncooked egg flow beneath. Continue stirring slowly, forming soft curds, for 4–6 minutes until creamy and just set. Remove from heat: residual heat will finish cooking. Stir in chopped chives if using. Keep warm in a low oven (200°F / 95°C) covered with foil until serving.

Bake bacon for even cooking: preheat oven to 400°F (200°C). On a rimmed baking sheet lined with foil and a wire rack (or directly on foil), arrange 12 slices of bacon in a single layer. Bake 15–20 minutes until crisp to desired doneness. Transfer to paper towels to drain.

Cook sausages on stovetop: while bacon bakes or after baking, heat a large skillet over medium heat and add 2 tablespoons neutral oil. Add 12 sausage links in a single layer and cook, turning occasionally, until browned and cooked through (internal temp 160°F / 71°C), about 12–15 minutes. Transfer to a plate and keep warm with the bacon.

Assemble

Butter a 9x13-inch (or similar) baking dish with 2 tablespoons of the melted butter. Scatter 12 cups cubed day-old brioche or challah evenly in the dish.

Custard

In a large bowl, whisk 8 eggs, 3 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon and 1/2 teaspoon salt until smooth. Pour the custard evenly over the bread cubes, pressing gently so bread absorbs liquid. Drizzle remaining 2 tablespoons melted butter over the top.

Soak and Bake

Cover the dish with plastic wrap and refrigerate at least 2 hours or overnight for best texture. Preheat oven to 350°F (175°C). Bake uncovered for 40–50 minutes until top is golden and center is set (a knife inserted should come out mostly clean). If top browns too quickly, tent with foil for final 10–15 minutes. Let rest 10 minutes before serving. Dust with powdered sugar and serve with maple syrup.

Par-cook Potatoes (optional but recommended)

Place 4 cups cubed russet potatoes in a pot and cover with cold salted water. Bring to a boil and simmer 5 minutes until just starting to become tender but still firm. Drain and let steam-dry for 2–3 minutes.

Sauté

Heat a large skillet or cast-iron pan over medium-high heat and add 3 tablespoons olive oil. Add potatoes in a single layer (work in two batches if needed). Cook without moving for 4–5 minutes to develop a golden crust, then stir. Add 1 diced large yellow onion and 1 diced red bell pepper. Continue cooking, stirring occasionally, until potatoes are cooked through and edges are crisp, about 10–12 more minutes. Stir in 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper towards the end of cooking. Taste and adjust seasoning. Sprinkle with chopped fresh parsley if using and keep warm.

Combine 3 cups halved strawberries, 2 cups blueberries and 3 cups pineapple pieces in a large bowl. Drizzle with 1 tablespoon lemon juice and 2 tablespoons honey if using. Toss gently to combine. Garnish with chopped fresh mint leaves. Chill until serving.

Arrange assorted pastries (12 pieces) on a platter. If pastries are store-bought and chilled, warm croissants and danishes in a 300°F (150°C) oven for 5–7 minutes until just warmed. Serve with softened butter alongside.