The complete easy all vegetarian holiday brunch

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/2 cup buttermilk
1 cup matchstick style sliced and peeled crisp Asian pear
1 cup matchstick style sliced firm mango
1 cup of thinly sliced yellow onion, to caramelize nicely in butter
1 or 2 tbl. Domaine de Canton, to taste...and maybe half a teaspoon of fresh grated ginger
1 tbl. Dijon mustard
1/2 cup of great quality half and half (or your own cream and milk mix)
3 cups of stale cubed challah bread
4 farm fresh eggs, room temperature
4 oz. of goat cheese, chevre
a few tablespoons of grated Parmigiano Reggiano
a few tablespoons of unsalted butter
juice of 1 lime
pinch of fresh grated nutmeg and fresh cracked pepper
pinch of your favorite salt

See Full Recipe at Food52