The Complete Easy All Vegetarian Holiday Brunch

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   ["Toss the sliced mango and pear matchsticks gently together so they are evenly mixed. If you like add a tiny pinch of coarse salt. Pour over the lime juice to coat the skin of the fruit matchsticks. Let this sit for at least 10 minutes. As a variation you could sneak in some fresh grated ginger, about half a teaspoon.", "Add the Domaine ginger liqueur. Keep chilled until serving.Gently toss in the fresh mint leaves you have rolled and snipped just before serving.", "Air your stale challah cubes for a few hours to dry out the pieces further. If your challah is not stale, then you can lightly heat the cubes in the oven for about 5 minutes. Dry them out without browning and cool completely, if you must heat them.", "Add the salt to the onion slices. Heat a few tablespoons of butter in your pan and then slowly caramelize the thin onion slices. Cook until perfectly caramelized to a lovely brown color and set aside.", "Preheat the oven to 350. Whisk the eggs with the half and half, buttermilk, and mustard until smooth. For a variation, you can add 1- 2 tablespoons of chopped fresh herbs (such as Italian parsley and dill) into the whisked liquid.", "In a lightly buttered baking dish (@13"") add the bread cubes. Fold in the caramelized onions. Break up the chevre into half teaspoon-sized pieces and dot the strata with it. Pour the egg-milk mixture over the bread-onion-chevre.", "Top with the grated Parmigiano-Reggiano, a pinch of fresh grated nutmeg, coarse salt to taste, and pepper. If you are caraway fans, you could add a sprinkle on top for a variation. Bake until all rises to a rich, souffle-like golden brown, about 40 minutes."]

* Per serving · 4 servings · Values may vary.