‘Tis the Season—for Brunch

The 40 days between Thanksgiving and New Year’s are a blur of cookies, pumpkins, gravy, birds, nogs, stuffing, latkes, roasts, and pies. In between — when we’re not eating leftovers by the light of the fridge — we probably try to start the day with a wee breakfast. These recipes are for those other times when you want to crack some eggs (or a box of tofu!) and celebrate the season with full-on brunch food. First up: a shortcut waffle with a bright cranberry topping. Next, a spin on green eggs and ham sure to please both kids and grown-ups. The tofu follows, cooked shakshuka-style in a curried tomato sauce. The budget brunch is a hearty whole-grain bread pudding with roasted winter squash. Each recipe includes lots of ideas for how to serve and substitute ingredients so you can eat them any way, any day. 

Ironed Toast with Maple-Cranberry Compote

Waffles make brunch feel special. Cooking French toast in a waffle iron is even more special, since you still get all the nooks and crannies but don’t have to fuss with a batter. Some technical tips: The festive compote can be cooked up to a week ahead and stored in the refrigerator (ditto any that you don’t eat right away). Choose whatever bread you like, keeping in mind that fluffier, rich slices like brioche or challah will cook up softer than hearty bread like those that include whole grains. English muffins are a nice option, too. I encourage you to cook extra; leftovers reheat and crisp beautifully in the toaster straight out of the freezer.