Make-Ahead Dishes Make Brunch a Snap
The concept of an elaborate weekend meal combining breakfast and lunch has been around for a while. The word brunch made the Oxford English Dictionary all the way back in 1896. It became popular in the United States in the 1930s, possibly thanks to celebrities traveling by train. Hotels quickly jumped on the trend because restaurants were closed on Sundays in many places. Interest in brunch has waxed and waned over the decades, but there’s no question that HBO’s “Sex and the City” increased interest in a lavish, often boozy brunch on weekends. Sunday is still the most popular day, but Saturday is an option in many places.
Of course, that popularity means that it can be hard to get a table. Instead of fighting the crowds on the weekend, make brunch at home! Make-ahead options that can sit in the fridge overnight and bake while the cocktails are mixed are the solution to cooking at home without getting up with the roosters. Make any (or all!) of these options the night before and chill. These dishes are all savory, but there are plenty of sweet options like baked French toast, bread puddings studded with berries and classic coffee cakes. Add some mimosas, bloody Marys, a big bowl of fresh fruit (buy it!), pastries (buy them!) and a green salad and you’ve got a great brunch with minimal work and no waiting in line while your stomach growls!