Make & Take Easter Brunch: Sat, April 8th 5pm
Sat, Apr 8 · 5 PM
Class Description: Each student will prepare a full-size recipe of each course and take home to enjoy Sunday morning! **Includes foil pans, to take with you.
In this class, we will create the following menu:
- Bourbon Butterscotch Cinnamon Rolls
- Roasted Vegetable Quiche with Mushrooms, Bell Pepper & Caramelized Onion
- Cinnamon Pecan Breakfast Bread Pudding
- Creamy Egg Strata with Applewood Bacon, Chives & Aged Cheddar (may omit bacon)