Brunchmas: A Cozy Christmas Brunch Menu for Slow Holiday Mornings

Where Christmas sleeps in and brunch shows up with a bottle.

Brunchmas is...dare we say it...our favorite holiday. Less rules, more carbs. Pajamas encouraged. Candles lit at noon. A table that says festive without screaming formal. Think cozy chaos, fruity cocktails, and dishes that feel indulgent but don’t ask you to wake up at dawn.

This Brunchmas menu brings together holiday comfort and laid-back brunch favorites —and every recipe comes straight from two of our favorites: Beautiful Brunches and The Sunday Brunch Cookbook, both available on The Foyer.

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Chocolate & Cinnamon Brioche

from Beautiful Brunches

Makes: 1 loaf
Active Time: 25 minutes
Total Time: About 2½ hours

Ingredients

• 1 tablespoon active dry yeast

• 1¼ cups lukewarm water, divided

• 4 tablespoons unsalted butter, cut into small pieces

• ½ cup granulated sugar

• 1 large egg

• 1 teaspoon salt

• 3½ cups all-purpose flour, plus more for dusting

• 1 teaspoon ground cinnamon

• ⅓ cup semi-sweet chocolate chips

• 1 teaspoon vanilla extract

Instructions

1. Put the yeast and sugar in a large measuring cup and add about ¼ cup of the water. Cover the measuring cup with plastic wrap and set it aside for about 10 minutes, or until the yeast becomes foamy.

2. Place the butter and chocolate chips in a microwave-safe bowl. Melt the chocolate and butter in the microwave on medium, stirring every 20 seconds. Remove when melted and let cool to room temperature.

3. When the yeast is proofed, pour it into a large bowl and add the egg yolk and remaining water. Stir gently to combine. Combine the yeast mixture, vanilla extract, salt, and flour in a separate bowl and then add them to the mixture. Stir with a wooden spoon until a wet dough forms.

4. Place the dough on a lightly floured work surface and knead. Don’t overwork it; add flour as needed. The dough should be soft and slightly sticky. While kneading, fold in the chocolate mixture and cinnamon mixture in small increments. Place the dough in a large bowl, cover with plastic wrap, and let rise for another 30 minutes or so.

5. When the dough is doubled in size, preheat the oven to 450°F. Put a piece of parchment paper on the bottom of a Dutch oven. Dust the bottom of the Dutch oven with flour. Remove the oven from heat.

6. Shape the dough into a ball and place it in the Dutch oven. Cover and bake for 15 minutes. Remove the lid and bake for another 15 to 20 minutes, until the loaf is golden brown and sounds hollow when tapped. Remove from the oven and allow to cool before slicing.

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Pork Fried Rice

from The Sunday Brunch Cookbook

Makes: 8 servings
Active Time: 25 minutes
Total Time: 35 minutes

Ingredients

• ¼ cup canola oil

• 1 tablespoon fresh ginger, minced

• 1 tablespoon fresh garlic, minced

• 1 pound pork tenderloin, minced

• 3 to 4 large eggs, beaten

• 1 cup carrots, minced

• 4 cups white rice, cooked (day-old rice is preferred)

• 4 scallions, chopped

• 1 cup frozen or fresh peas

• 2 tablespoons light soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon fish sauce

• 1 tablespoon sesame oil

Instructions

1. Place the canola oil in a cast-iron skillet and cook over medium-high heat until the oil starts to shimmer. Add the ginger and garlic and cook for about 2 minutes, or until fragrant.

2. Raise the heat to high and add the pork. Cook for 5 minutes, or until the pork starts to lightly crisp. Push the pork to one side of the pan and add the eggs. Scramble with a fork until the eggs are cooked through, roughly 2 minutes.

3. Add the carrots, rice, scallions, and peas and stir to incorporate. Add the soy sauce, rice vinegar, fish sauce, and sesame oil. Cook for 5 minutes, while stirring constantly.

Tip: Fish sauce has been gaining popularity over the past several years and for good reason. It provides seasoning for other ingredients and adds a depth of umami flavor.

Variation: If you prefer your eggs on top of the fried rice rather than within it, simply skip that step and top each serving with a poached or fried egg.

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Roasted Root Vegetables

from The Sunday Brunch Cookbook

Makes: 4 to 6 servings
Active Time: 20 minutes
Total Time: 1 hour

Ingredients

• 2 small parsnips, trimmed and scrubbed clean

• 1 turnip, trimmed and scrubbed clean

• 4 small beets, trimmed and scrubbed clean

• 4 medium carrots, trimmed and scrubbed clean

• ½ onion, sliced

• 1 small fennel bulb, trimmed and cut into slices

• ¼ cup olive oil

• Salt and black pepper, to taste

• 2 teaspoons dried rosemary

Instructions

1. Preheat the oven to 400°F. Cut the vegetables into strips, place them in a large bowl with the olive oil, season with salt and pepper, and toss to combine.

2. Put the vegetables in a baking dish and sprinkle with the rosemary. Place in the oven and bake for about 40 minutes, turning the vegetables over halfway through.

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Dark Wings

from The Sunday Brunch Cookbook

Ingredients

• 1 part silver tequila

• 1 part blackberry liqueur

• Juice of 1 lime

• 2 parts ginger beer

• Handful of blackberries, for garnish

Instructions

Mix the tequila, blackberry liqueur, and lime juice in a cocktail shaker filled with ice. Shake well. Strain the mixture into a highball glass filled with ice, top with ginger beer, and garnish with a handful of blackberries.

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The Brunchmas Rulebook (Very Official)

• Pajamas are the dress code

• Candles belong on the table—even at 11am

• Sweet + savory > choosing sides

• Another round is always the right answer

Brunchmas isn’t about perfection. It’s about plates passed around, recipes pulled from beautiful books, and mornings that stretch into afternoon. Light the candles. Slice the brioche. Pour the Dark Wings.

Find Beautiful Brunches and The Sunday Brunch Cookbook right here on TheFoyer.com!