Baked Crème Brulee French Toast Casserole along side a savory dish in Convection

Brunch is almost the perfect meal with an assortment of savory and sweet dishes many of which can be cooked casserole style. And which appliance is ideal for cooking multiple foods at one time, that's right your Convection oven.

Yes, there will be no transference of flavor when you cook a sweet dish along side a savory one in Convection. Isn't that wonderful? This means I can bake in multiple racks: a dessert and a main dish in one go. Time will not fly when you take advantage of what a convection oven offers.

This brunch menu includes 3 different dishes that can be cooked at the same time in one oven using the True Convection or Convection Bake mode. Because the cooking time and temperature are the same for all 3 recipes, you can plan the cooking so the food will be ready to serve at the exact time you want to eat. The menu includes a frittata-style dish with green chilis and cheese, a baked French toast casserole, and to round it out some roasted potatoes with sausage and peppers.

Each dish serves 6 - 8 people.

INGREDIENTS

1 stick unsalted butter

1 cup brown sugar

2 tbsp maple syrup or agave syrup

1 loaf plain Challah bread

6 large eggs

1 ½ cups ½ & ½

1 tsp vanilla

¼ tsp salt

PREPARATION

Heat the oven in the Convection or Convection Bake mode 325°.

Combine the butter and sugar in a small heavy-bottomed saucepan over moderate heat. Stir in the syrup and whisk until smooth then pour into a 9x13x2” oven casserole dish.

Slice the bread into 8 thick slices and trim off the crusts then arrange in the dish over the melted butter mixture.

Whisk the eggs with half and half, vanilla, and salt, and pour over the bread.

Cover with a sheet of wax paper and refrigerate for at least 8 hours or overnight. Remove from the refrigerator at least 30 minutes prior to baking. Bake for 0 - 35 minutes until puffed and golden.

Link to: Breakfast Potatoes with Chicken Apple Sausage and Chille Relleno Souffle