And here's that breakfast. You can serve this breakfast whenever you wish — morning, noon, or night. The dishes are assembled ahead of time and can hold for hours, until you're ready to eat. For breakfast, start with the sweet fruit and toast and proceed to the savory. If it's brunch or breakfast-for-supper you seek, serve them for dessert.
A Citrus-Inspired Brunch for Any Time of Day: The Menu• Citrus Salad with Honey and Bitters Dressing (get the recipe) - A cheerful salad, spiked with Grand Marnier and a mysterious hint of bitters. • Inspired Toast with Sweet Citrus Butter (get the recipe) - Leftover holiday bread or pound cake (or just plain sourdough), toasted and smeared with a creamy, citrusy sweet butter. • Savory Bread Pudding with Spinach, Chèvre, Smoked Ham & Smoky Roasted Red Pepper Sauce (get the recipes) - A savory bread pudding brimming with ham, cheese, and fresh sage. It's tender and custardy on the bottom and crouton-crunchy on top. It's finished off with a tangy, piquant red pepper sauce — luxuriously smooth.
See Sheri's previous brunch menu: • Sticky Buns & Baked Eggs: A Holiday Breakfast That's Easier Than It Looks Sheri Castle is an award-winning food writer, recipe developer, recipe tester, and culinary instructor. She is the author of The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands and CSA Farm Boxes. Sheri is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal. She hails from the Blue Ridge Mountains but now lives in Chapel Hill, NC with her husband, daughter, and beloved dog. She is fueled by farmers' market fare and excellent bourbon. Check her out at www.shericastle.com. (Images: Faith Durand)