Brunch was overnight baked eggnog French toast stuffed with a ricotta-almond-golden raisin mixture (a nod to the flavors in the homemade Danish pastry wreath my mother made for Christmas for decades).
Dinner was this lasagne with an umami-rich mushroom, tomato, and spinach sauce, caramelized onions, béchamel, and cheese (details and link in this post), plus roasted Brussels sprouts.
And dessert was Cointreau-vanilla soufflés.
