Prepare a hearty weekend brunch

MISSION, KS /ACCESSWIRE /March 31, 2022/ (Family Features) Fresh air, warm sunshine and delicious food make brunch a favorite weekend event. Set the stage (and the table) for an inviting experience with recipes that cover all the bases, from snacks and desserts to a mouth-watering main course.

Whet your guests’ appetites with spiced grass-fed lamb on hummus served with toasted flatbread or tortilla chips before serving an apple and cinnamon French toast casserole for a centerpiece simple. Just when these delicious dishes disappear, take the brown sugar pound cake out of the oven and pair it with sweetened whipped cream and fresh fruit for a sweet finishing touch.

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Wake up to a wonderful brunch

Perfect for any brunch occasion, this delicious dish can be made a day ahead, simplifying your morning prep before guests arrive with growling stomachs.

Prepared the day before and refrigerated overnight, this Apple Cinnamon French Toast Casserole is ready to bake to perfection in the morning with a gooey interior and a crispy exterior packed with mouthwatering flavors. Drizzle with frosting then serve to loved ones for a delicious way to make brunch easier.

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French Toast Casserole with Apples and Cinnamon

Servings: 12

Non-stick cooking spray
1 package (20 ounces) French bread, cubed, divided
1 can (20 ounces) apple pie filling
9 eggs
1 cup half and half
2 teaspoons ground cinnamon
1 cup powdered sugar, plus extra (optional)
2 tablespoons milk, plus extra (optional)

Spray an 8×8-inch glass baking dish with nonstick cooking spray.

In a baking dish, add 10 ounces of cubed French bread to the bottom of the dish. Pour the apple filling over the bread. Top with remaining cubed French bread. Put aside.

In a medium bowl, whisk eggs, half and half and cinnamon. Pour evenly over bread.

Cover with aluminum foil and refrigerate overnight.

Heat the oven to 325 F.

Remove foil and bake 50 to 60 minutes.

Leave to cool for 10-15 minutes.

In a small bowl, whisk together powdered sugar and milk. Add more, if needed, until pourable frosting is achieved. Baste the casserole before serving.

A fresh and tasty brunch

Brunch is the perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this creamy hummus is paired with tender New Zealand grass-fed lamb loin chops and fresh toppings for flavor in every bite.

Ready in under 30 minutes, this spicy grass-fed lamb over hummus recipe is made using Atkins Ranch lamb, which is available at your local Whole Foods Market and comes from animal-fed New Zealand. grassed 365 days a year and allowed to roam and graze freely on rolling hills and green pastures. The result is lean, finely textured, flavorful meat that tastes like nature.

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Spicy Grass-Fed Lamb on Hummus

Preparation time: 15 minutes

Cooking time: 5 minutes

Servings: 4-6


4 Atkins Ranch Grass-Fed Lamb Loin Chops
1 teaspoon ground cumin
1/4 tsp salt
1 tablespoon extra virgin olive oil


1 can (15 ounces) chickpeas
3 garlic cloves, minced
1/4 cup tahini
3 tablespoons fresh lemon juice
1/2 teaspoon of salt
1/2 teaspoon cumin
1/2 teaspoon paprika
3 tablespoons of olive oil

To serve:

1 Persian cucumber, finely diced
1 small tomato, diced
2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
chopped parsley
lemon wedges
toasted flatbread or tortilla chips

To make lamb: Remove lamb from bone, cut meat into small cubes and transfer to medium bowl.

Add cumin powder and salt. Mix to coat. Marinate while preparing the hummus.

To make hummus: Drain the chickpeas, reserving 1 tablespoon of liquid. Rinse the chickpeas under running water then drain them.

In the bowl of a food processor, blend the chickpeas, chickpea liquid and garlic until the chickpeas and garlic are chopped.

Add tahini, lemon juice, salt, cumin, paprika and olive oil. Mix until a smooth paste forms. Taste and adjust by adding more salt, lemon juice or olive oil as desired.

Transfer the hummus to a large dish and spread it out.

In a large skillet, heat the extra virgin olive oil over high heat until hot. Add the lamb and cook for 30 seconds without moving.

Flip lamb and cook 30 to 60 seconds, repeating until all sides are browned. Remove from skillet and let stand 5 minutes.

To serve, place the cucumbers and tomatoes in a hummus well then top with the lamb, pine nuts and parsley.

Garnish with a squeeze of lemon juice and serve with flatbread or tortilla chips.

Satisfy cake cravings with a brunch-worthy dessert

Whether your brunch feast consists of bacon and eggs, pancakes and waffles, or a combination of favorites, you can top it off with a sweet treat for the perfect ending. After all, no party is complete without dessert.

Once the table is cleared of main courses, whip up decadent bites of this brown sugar pound cake baked with high-quality ingredients like C&H Sugars to finish the meal on a sweet note. Top with whipped cream and your crowd’s favorite fruits like strawberries and blueberries or serve the toppings separately for a customizable treat.

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Brown sugar pound cake

Preparation time: 20 minutes

Cooking time: 1 hour

Servings: 8

1 3/4 cups all-purpose flour, plus extra for coating, divided
1 cup packed C&H Light Brown Sugar
1 cup (2 sticks) butter, softened
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 tsp salt
sweetened whipped cream, for garnish (optional)
fresh fruit, such as strawberries and blueberries, for garnish (optional)

Preheat the oven to 350F.

Grease and flour a 9 x 5 x 3 inch loaf pan. In a large bowl, beat sugar and butter until fluffy. Beat the eggs one at a time. Add the vanilla. In another bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to the sugar mixture. Pour the batter into the mold.

Bake 1 hour or until toothpick inserted in center comes out clean. Remove from pan and unmold onto a wire rack to cool completely.

Garnish with sweetened whipped cream and fresh fruit, if desired.


Michael French
[email protected]

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