Brunch is not only the most leisurely and indulgent of meals, it can be both easy and delicious to pull off as a hostess. My go-to formula for a fabulous brunch is the combination of the following pair of dishes. Both can be assembled the night before, then easily baked the next morning. You can add a salad, some fruit, and even some mini donuts to complete the meal and dazzle your guests.

Sausage and Egg Casserole

1 can of Crescent Rolls

1 pound breakfast sausage

6 eggs

1/2 cup milk

1/2 tsp dry mustard

1/4 tsp salt

1/4 tsp pepper

1 1/2 cups shredded sharp cheddar cheese

Preheat your oven to 350 degrees, if baking immediately. Brown the sausage, crumbling it up as you go. Set aside to drain on paper towels. Spray a 9x13 pan with cooking spray. Spread out the crescent rolls on the bottom of the pan in one big sheet. In a medium-sized bowl, whisk together eggs, milk, and seasonings. Spread sausage across the crescent roll layer. Pour egg mixture over the top. Top with cheese. Cover and refrigerate to bake the next morning if desired. Bake for 30 to 35 minutes.

Raspberry-Cinnamon French Toast

One loaf of cinnamon bread, cubed

5 eggs, beaten

1 3/4 cup milk

1 cup packed brown sugar, divided

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup slivered almonds

1/4 cup butter, melted

2 cups fresh raspberries

Place bread cubes in a greased 9x13 baking dish. In a bowl, combine eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg and then pour the mixture over the bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar, and drizzle over the top.

Bake uncovered at 400 degrees for 25 minutes. Sprinkle with raspberries and bake about 10 minutes longer, or until a knife comes out clean.

Both of these recipes will feed a crowd. Enjoy!