ou'll want to clip and save today's recipes to use not only for the upcoming holidays but year-round for weekend breakfasts. They are from readers who responded to a request for make-ahead breakfast/brunch casseroles. I just wish we had space to run all the recipes that were so kindly shared.

The ones I chose have two things in common -- they are simple and adaptable to your own tastes. For example, you can use any bread -- whole grain, sourdough, challah, egg, panettone. Try adding shredded orange zest and/or Grand Marnier to the Company French Toast. Add diced vegetables such as peppers, onions and/or tomatoes to the egg casseroles or souffle. Use Swiss, Muenster, pepper jack or another favorite cheese. Replace bread cubes in the souffle with hash-brown cut potatoes. There's no end to the possibilities.

Here are the excerpts from the notes that came along with the recipes.

Sheila Osann, Wilmington, N.C.: ``Company French Toast has become our traditional Christmas morning breakfast. I received it one year on a Christmas card from a marketing company. This is simple to make, a delicious treat and definitely do-ahead.''

Nadine LaGuette, Coconut Grove: I just returned from my hometown of St. Louis and saw the request for make-ahead breakfast recipes. I went to a pajama party while visiting and our hostess served this recipe [Breakfast Egg Casserole]. Just know it is not diet food, but so so yummy.''

Cynthia Paul Clough, Miami: ``I love your column and read it faithfully every week. Finally, I can contribute something. I created this version of a breakfast casserole [Cynthia's Breakfast Casserole] after unsuccessfully searching online for an appropriate dish for a holiday breakfast. I like to add a shot of Tabasco to my serving on my plate, and last time I made it I threw in a big handful of chopped cilantro.''

Karen Donaldson: We've enjoyed this recipe [ORT Cheese Souffle) for years. It came from the 1972 Midwest District VIII Women's American ORT cookbook, The All New Portal to Good Cooking. I have added cooked sausage, bacon, diced peppers, served with salsa, etc. to spice up a very convenient breakfast/brunch dish -- a favorite family gathering treat.''

SLEUTH'S CORNER

Q: While visiting relatives in New Hampshire, taking in the fall leaves, we ate at an inn that served the most amazing dessert, a fresh pumpkin creme brulee. It was better than pumpkin pie. Can anyone provide a recipe?

E. W., Miami