Sundays are my days of rest. While I don’t take the day off completely – there are still dishes to wash and the never-ending loads of laundry that a family of four accumulates – I do try to keep the day “loose.” If you’re throwing a kids’ birthday party on this day, you won’t see the Perillo clan there. Sundays are about family, and we’ll make exceptions only for the very closest of friends.

One thing I do love doing with such friends is brunch. Forget the lines and rushed service at restaurants. Not only is it better to chill at home and let the kids run crazy, but brunch is one of my favorite meals to cook.

Partly because I’ve got a bad bacon habit, but also because it’s ridiculously easy and quick to put together. Pancakes alone may not seem like much but paired with mimosas, the meal is a standout. Another one of my favorites is what I call my “recycled breakfast.”

It’s the perfect way to use up bread from last night’s dinner and, when baked in a pretty casserole dish, French Toast Bread Pudding looks quite elegant. You can even prep it the night before so you can sleep in a few extra minutes.

French Toast Bread Pudding Serves 4

This breakfast uses bread left over from the previous night’s dinner. Feel free to lighten it up, and use all milk instead of adding cream.

1/2 loaf baguette other crusty bread, cubed
4 large egg
1/2 cup cream
1/2 cup milk
1 tablespoon brown sugar
1 teaspoon cinnamon
2 teaspoon pure vanilla extract

1. Preheat oven to 350ºF. Grease an 8-inch round cake pan; arrange bread cubes evenly in pan and set aside. In a deep bowl, beat the remaining ingredients together with a fork or whisk. Pour over bread cubes in pan, pressing down to make sure top pieces are coated. 2. Bake for 30 minutes, or until puffed and golden. Serve hot with fresh fruit or warm maple syrup.

Note: You can prep through step 1, then cover and refrigerate overnight. The next day, let casserole come to room temperature while the oven is preheating before baking.

Jennifer Perillo is the chic mom of two, consulting food editor at Working Mother Magazine, writes a weekly blog for Cuisinart and has her own nifty blog and newsletter entitled ‘In Jennie’s Kitchen’. Check her out at www.InJenniesKitchen.com.