It really is better at brunch! Here, five decadent recipes that are made for weekend indulging – or for that matter, anytime.

Turn your late breakfast into a real brunch with the addition of this Champagne Punch and this Orange Creamsicle Milkshake .

1. French Toast Souffle with Candied Rice Krispies

Mary Poppins played a game with kids called “Well Begun is Half-done.” Ain’t that the truth. Easily assembled, this decadent French toast soufflé soaks overnight and is finished by topping it with candied Rice Krispies, drizzling it with caramel sauce and baking it to a golden dome. Yes, you get a spoonful of sugar in every sticky, scrumptious bite.

Ingredients

1/2 cup sugar
2 tbsp water
4 cups Rice Krispies cereal

French Toast

2 egg breads (challahs), crusts left on and cubed (approximately 14 cups)
1 (8oz/250g) package cream cheese, softened
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half cream
1/2 cup maple syrup
1 tsp vanilla extract

Caramel Topping

1 1/2 cups packed brown sugar
1/2 cup butter
3 tbsp corn syrup

Directions

1) For the candied Rice Krispies, in a large pot (that is both deep and has a wide bottom), bring the sugar and water to a boil over medium heat. Boil for 1 minute without stirring. Gently stir in Rice Krispies and continue to cook over medium heat, just until they are golden, about 5 minutes. Remove from heat and immediately pour Rice Krispies onto a baking sheet to cool. Once cooled they can be stored in an airtight container for up to 2 weeks.

2) For the French toast, coat a 13×9-inch baking dish with non-stick cooking spray. Place cubed bread evenly throughout the dish.

3) Place the cream cheese in a large bowl. Using an electric mixer, beat cream cheese at medium speed until smooth. Add one egg at a time, mixing well after each addition and making sure to scrape down the sides of the bowl with a spatula. Whisk in milk, half-and-half, maple syrup and vanilla until incorporated and smooth. Pour over bread cubes to moisten evenly, pressing lightly to submerge the bread. Cover and refrigerate at least 8 hours and up to 24 hours.

4) Once ready to bake, remove baking dish from refrigerator and preheat oven to 350°F.

5) For the caramel topping, in a small saucepan, combine brown sugar, butter and corn syrup. Cook over medium heat, stirring constantly until well combined, about 2 minutes. Immediately pour over French toast and cover with candied Rice Krispies. Place baking dish on a rimmed baking sheet and bake until puffed and golden, about 40-45 minutes.

Serves 8

2. Carrot Cake Pancakes

pancakes

Want to have your cake and eat it too? You can (and for breakfast!!!) with these incredible Carrot Cake Pancakes. Drizzled with a cream cheese topping and sprinkled with a vanilla wafer crumble, these decadent and fluffy pancakes are the perfectly delicious and tasty way to eat dessert for breakfast.

Ingredients

Carrot Cake Pancakes

2¼ cups flour
2 tsp baking powder
½ tsp kosher salt
½ tsp ground cinnamon
¼ tsp pumpkin pie spice
1¾ cups buttermilk
¼ cup butter, melted
¼ cup maple syrup
¼ cup brown sugar
2 eggs
1 tsp vanilla extract
2 cups finely grated carrots, pat dry on paper towel

Cream Cheese Topping

4 oz cream cheese
6 tbsp icing sugar
3 tbsp whole milk
½ tsp vanilla extract

Crumble Topping

½ cup vanilla wafer crumbs
½ cup brown sugar
2 tbsp butter, melted

Directions

1) For the pancakes, in a large mixing bowl, combine flour, baking powder, salt, cinnamon and pumpkin pie spice. Set aside. In a medium bowl, whisk buttermilk, butter, maple syrup, brown sugar, eggs and vanilla extract. Stir milk mixture and grated carrots into the dry ingredients. Do not over-mix (lumps are okay in the batter). Let the batter rest while the skillet heats up.

2) Heat a large, non-stick skillet over medium heat. Coat the skillet with non-stick cooking spray. Spoon ¼ cup pancake batter into the hot skillet. Cook until bubbles form, then flip over and cook on the other side until golden. Keep warm in 200ºF oven or serve immediately. To serve, stack pancakes, drizzle with cream cheese topping and sprinkle vanilla wafer crumble over top.

3) For the cream cheese topping, using an electric mixer, beat together cream cheese, icing sugar, milk and vanilla extract until smooth. Can be refrigerated until ready to use over pancakes.

4) For the crumble topping, preheat oven to 350ºF. In a small bowl, combine vanilla wafer crumbs, brown sugar and melted butter. Place mixture on a parchment-lined baking sheet. Bake for 6 minutes and then remove from oven and let cool. Crumble over pancakes.

Yield: 15 pancakes

3. Poached Eggs Over Toast

eggs

Want a delicious brunch recipe that’ll have you looking like a gourmet without breaking a sweat? This amazing egg recipe has it all – a base layer of delicious homemade oven-roasted tomato sauce followed by a toasted polenta square, sautéed arugula and crowned with a perfectly poached egg. An elegant way to serve up eggs in the morning, this easy brunch recipe will leave your guests shell-shocked!

Ingredients

Oven-Roasted Tomato Sauce

3/4 lb cherry tomatoes, halved
1 tsp fresh thyme, chopped
1 small garlic clove, smashed
1 tbsp olive oil
1(14oz) can whole tomatoes with juices
1 tbsp fresh basil, thinly sliced
½ tsp sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup dry red wine

Toasted Polenta

2 tbsp olive oil
12 oz prepared polenta, cut into 8 (½-inch thick) slices
1 tsp olive oil
6 oz baby arugula leaves
8 eggs
1 tbsp white vinegar
Kosher salt and freshly ground pepper, to taste

Directions

1) For the tomato sauce, preheat oven to 400ºF. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Toss tomatoes, thyme, garlic and olive oil together and place on baking sheet. Roast 15-20 minutes, until tomatoes are tender and slightly caramelized. Remove from oven and discard garlic clove. Pour half the tomatoes in a blender along with canned tomatoes, basil, sugar, salt and pepper. Pulse to combine sauce ingredients. Add to medium saucepan with remaining tomatoes from baking sheet and red wine. Simmer over low heat for 20 minutes. Keep sauce warm until ready to assemble.

2) To toast the polenta, in a large skillet heat 2 tbsp of olive oil over medium-low heat. Add the polenta slices and cook 5 minutes per side until golden and crispy. Remove from skillet and cover to keep warm.

3) Using the same skillet, heat 1 tsp of olive oil over medium-high heat. Add baby arugula and continually toss until slightly wilted 1-2 minutes. Season with salt and pepper to taste.

4) For the poached eggs, bring a medium saucepan of water to a boil over high heat. Reduce heat to medium and add vinegar. Working with eggs one at a time, crack each egg into its own small bowl. Give the water a quick whirl with a whisk right before adding eggs. Slide each egg into the water and poach for 3-3 ½ minutes. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs.

5) To assemble, place 2 heaping tbsp of tomato sauce on a serving plate. Arrange toasted polenta on top of the sauce. Place sautéed arugula on the polenta and top with the poached egg. Season egg with salt and pepper to taste. Serve immediately

Serves 6-8

4. Strawberry & Sugared Almond Salad

strawberry-salad

Some people believe strawberries are an aphrodisiac, others, that almonds bring good fortune. So get lucky with our “perfect bite” – a fork crammed with crisp lettuce, scarlet strawberries and sugared almonds, all coated in a sweet-and-sour poppy seed dressing.

Ingredients

Sugared Almonds

1/4 cup sugar
2 tsp water
3/4 cup slivered almonds

Poppy Seed Dressing

1/4 cup sugar
1/4 cup mayonnaise
2 tbsp milk
1 tbsp white vinegar
2 tsp poppy seeds

8 cups romaine lettuce torn into bite-size pieces
1 cup sliced strawberries
1/2 cup dried cranberries

Directions

1) For the almonds, in a medium saucepan, combine sugar and water. Cook over medium heat until sugar dissolves. Add slivered almonds and stir to coat. Continue to cook and stir until sugar and almonds turn golden. Remove from heat and place almonds on a piece of aluminum foil that has been coated with non-stick cooking spray.

2) For the dressing, in a small bowl, whisk sugar, mayonnaise, milk, vinegar and poppy seeds.

3) In a large bowl, combine lettuce, strawberries, cranberries and sugared almonds. Toss with dressing and serve.

Serves 6

5. The Best Cinnamon Buns Recipe

cinnamon-buns

I really don’t have to do much of a sell job on these, but here are the adjectives that best describe these fluffy, gooey, rich, warm, blissful, sweet pastries swirled with buttery, cinnamon-brown sugar and smothered with a cream cheese frosting: amazascrumptabulous. If that doesn’t sell these to you, the intoxicating aroma of these finger lickin’ rolls of kryptonite will certainly seal the deal.

Ingredients

Dough

1 cup whole milk, warmed
½ tsp sugar
1 (¼oz) package active dry yeast
½ cup sugar
½ tsp vanilla extract
2 large eggs
4 cups flour
1 tsp kosher salt
1/3 cup butter, softened, cut into pieces
Extra flour for dusting

Filling

1 cup packed brown sugar
2 tbsp ground cinnamon
1/3 cup butter, melted

Cream Cheese Glaze

½ cup cream cheese, softened
½ cup butter, softened
1¾ cups icing sugar
1 tsp vanilla extract

Directions

1) For the dough, in the bowl of an electric mixer, combine warm milk and ½ tsp sugar. Sprinkle in yeast and let sit 10 minutes, until foamy.

2) Using the dough hook, add ½ cup sugar, vanilla and eggs on low speed. Add flour and salt on low speed. Once incorporated, turn mixer to medium-high, allowing it to knead dough for 4 minutes. Add butter and continue on medium-high speed for 6 minutes, until dough is smooth and pulls away from the sides of the bowl. With floured hands, remove dough from mixer and roll into a large ball. Place it in a large bowl that has been coated with non-stick cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour 15 minutes.

3) Line 2 large baking sheets with parchment paper. On a lightly floured surface, roll dough into a ¼-inch thick rectangle that measures 16×21 inches.

4) For the filling, in a small bowl, combine brown sugar and cinnamon. Brush the melted butter on the surface of the dough leaving a ½-inch border around the edges. Sprinkle brown sugar mixture over melted butter. Roll the dough into a fairly tight cylinder and press along the edges to seal. Cut into 12 equal pieces. Place on prepared baking sheets, cover with a cloth and let rise in a warm area for 1 hour.

5) Preheat oven to 400°F. Bake buns 10 minutes or until golden.

6) For the glaze, in an electric mixer, cream together cream cheese and butter on medium-high speed until well blended. On lwo speed, add icing sugar and vanilla. Once combined, raise speed to medium and mix well. Spread on warm cinnamon buns.

Yield: 12 cinnamon buns

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.