Description
Find 30 Christmas Breakfast Ideas to make your holiday morning sparkle! From sweet bakes to savory delights, discover easy, crave-worthy recipes.
Ingredients
Scale
- Base Ingredients:
- 1 loaf (16-18 oz) challah or brioche bread, day-old, cut into 1-inch slices
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- Flavor Boosters & Spices:
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon orange zest (from 1 large orange)
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Festive Add-ins:
- 1 1/2 cups fresh cranberries (or frozen, not thawed)
- Finishing Touches:
- Confectioners’ sugar, for dusting
- Pure maple syrup, for serving
Instructions
- Prep Your Bread:: First things first, slice up your challah bread into thick, one-inch pieces. I usually do this the night before and let it sit out a bit to get slightly stale; it helps it soak up the custard without falling apart, a mistake I learned the hard way with too-fresh bread. Arrange these slices snugly in a buttered 9×13 inch baking dish. Don’t worry if they overlap a little, it just makes for more interesting textures, you know?
- Whisk the Custard Magic:: In a big bowl, whisk together your eggs, whole milk, heavy cream, granulated sugar, brown sugar, orange zest, vanilla extract, cinnamon, and nutmeg. Whisk it well, until everything is combined and the sugar is mostly dissolved. You want a smooth, creamy mixture. This is where the kitchen starts to smell amazing, honestly. I always give it a little taste test here, maybe add a tiny bit more vanilla if I’m feeling extra.
- Assemble Your Bake:: Pour that glorious custard evenly over the bread slices in your baking dish. Make sure every piece gets a good soak! Then, scatter your fresh cranberries all over the top. Gently press down any bread pieces that are floating too much. This is where I always get a little messy, custard everywhere, but it’s part of the fun, right?
- Chill & Soak (The Patient Part):: Cover the dish tightly with plastic wrap and pop it in the fridge for at least 4 hours, or even better, overnight! This soaking time is crucial; it allows the bread to really absorb all that flavorful custard. I’ve tried to rush this once, thinking an hour would be fine, and the center was just… not right. Learn from my oops moment!
- Bake to Golden Perfection:: When you’re ready to bake, preheat your oven to 375°F (190°C). Take the dish out of the fridge about 30 minutes before baking to let it come closer to room temperature. Uncover it and bake for 40-50 minutes, or until it’s golden brown and puffed up, and a knife inserted into the center comes out clean. The top should look beautifully caramelized and the kitchen will smell like heaven!
- Serve with Love:: Let the French toast bake cool for just a few minutes before serving. Dust generously with confectioners’ sugar – it looks so pretty, like snow! Then, drizzle with plenty of warm pure maple syrup. This dish, among other Christmas breakfast ideas, is best served warm, maybe with a side of crispy bacon or a fresh fruit salad. Enjoy every festive bite!