Make-Ahead Christmas Breakfasts: Festive Brunch Bakes

Make-Ahead Christmas Breakfasts: Ingredients

Base Ingredients

• Challah or Brioche Bread: This is key, folks. Don’t use regular sandwich bread, just don’t! The rich, slightly sweet crumb of challah or brioche soaks up the custard like a dream, giving you that truly decadent texture. I once tried sourdough, and it was… interesting, but not the vibe we’re going for here.
• Large Eggs: The binding magic! Don’t skimp here, they create that lovely custardy texture. I always use large eggs, never bothered with smaller ones, honestly.

• Whole Milk & Heavy Cream: This combo is where the richness comes from. Whole milk for flavor, heavy cream for pure indulgence. I tried just milk once, and it was fine, but the cream adds that special holiday touch.

• Granulated Sugar: Just enough sweetness to balance things out. You can adjust this a bit if your bread is extra sweet, but don’t cut too much, it needs it!

Flavor Boosters

• Pure Vanilla Extract: A splash of warmth and classic breakfast flavor. I’m a bit heavy-handed with vanilla, honestly. The good stuff makes a difference!
• Ground Cinnamon & Nutmeg: These spices just scream holidays to me. A little nutmeg goes a long way, but don’t be shy with the cinnamon. I swear I can smell Christmas just opening these jars.

• Orange Zest: This is my secret weapon for Make-Ahead Christmas Breakfasts. It brightens everything up and adds a subtle festive note. Grating it just makes the kitchen smell incredible.

Streusel Topping

• Unsalted Butter: Cold and cubed for that crumbly perfection. I’ve used salted butter in a pinch, just reduce any added salt in the streusel.
• All-Purpose Flour: The structure for our crumble. Nothing fancy here, just your everyday flour.

• Light Brown Sugar: Adds a lovely caramel note to the streusel. It just melts into that buttery goodness.

• Chopped Pecans: For crunch! Walnuts work too, but I’m a pecan fan, especially around Christmas.

Make-Ahead Christmas Breakfasts: Instructions

Prep Your Bread:

First things first, tear or cut your challah or brioche into roughly 1-inch cubes. Honestly, I just tear it most of the time, it gives it a rustic, uneven texture that I actually prefer. Spread these lovely bread pieces into a greased 9×13 inch baking dish. I always make sure to grease it really well, or you’ll have sticky bits later, which is just a pain. It should look like a cozy bread blanket, ready for its sweet soak.

Whisk the Custard:

In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and that lovely orange zest. Whisk it until it’s really well combined and slightly frothy. This is where all the magic happens! I always give it an extra minute of whisking, just to be sure everything’s incorporated. You don’t want any pockets of just egg or sugar, trust me, I’ve had that happen, and it’s not ideal.

Soak the Bread:

Pour that glorious custard mixture evenly over the bread cubes in your baking dish. Press the bread down gently with a spatula or your clean hands to make sure every single piece gets thoroughly soaked. This step is crucial for Make-Ahead Christmas Breakfasts! I sometimes get impatient here, but letting it really soak up means a tender bake. Cover the dish tightly with plastic wrap and pop it in the fridge for at least 4 hours, or even better, overnight! This is your secret weapon for a stress-free morning.

Prepare the Streusel:

While your bread is chilling (or the next morning), grab a medium bowl and combine the cold, cubed butter, all-purpose flour, light brown sugar, and chopped pecans. Use your fingertips or a pastry blender to mix it until it forms coarse crumbs. You want some bigger clumps and some finer bits, that’s what makes a good streusel! I usually end up with buttery fingers, but that’s just part of the fun, right?

Bake to Golden Perfection:

When you’re ready to bake, preheat your oven to 375°F (190°C). Pull the dish out of the fridge and sprinkle that delightful streusel topping evenly over the soaked bread. Bake for 45-55 minutes, or until the top is golden brown and the custard is set in the center. I usually give it a little jiggle to check, if it’s still super wobbly, it needs more time. Your kitchen will smell incredible, honestly, it’s the best alarm clock!

Serve Warm:

Let the baked French toast sit for about 10 minutes before serving. This helps it set up a bit more and makes it easier to scoop. Dust with powdered sugar, drizzle with warm maple syrup, and maybe add some fresh berries for a pop of color. The final result should be a beautiful, golden-brown bake with a soft, custardy interior and a crunchy streusel topping. Pure holiday bliss!

Make-Ahead Christmas Breakfasts: Storage Tips

This French toast bake is fantastic for making ahead, obviously! If you’re prepping it the night before, just assemble the whole thing, cover it tightly with plastic wrap, and stick it in the fridge. It’ll keep beautifully for up to 24 hours before baking. I’ve pushed it to 36 hours once when plans changed, and it was still pretty good, just a touch softer. Once baked, if you have any leftovers (a rare occurrence in my house, to be real), let it cool completely. Then, transfer portions to airtight containers. It’ll keep in the fridge for 3-4 days. Reheating is best in the oven at 300°F (150°C) for about 15-20 minutes until warmed through. Microwaving works too, but you lose some of that lovely streusel crispness, and the edges can get a bit chewy. I microwaved it once, and the sauce separated a little so don’t do that lol, unless you’re in a real hurry.

Ingredient Substitutions

Okay, so you don’t have challah? No worries, I’ve been there! A good quality brioche is a fantastic swap, or even a sturdy sourdough or French baguette that’s a day or two old will work, though the texture might be a bit chewier I tried this once and it worked… kinda, it was less custardy, more bready. For the milk, any dairy milk works, but whole milk or even oat milk (for a dairy-free option) will give you a richer result than skim, which I just wouldn’t recommend. No pecans? Walnuts or sliced almonds are great. You could even skip the nuts if you have allergies, just increase the flour and brown sugar in the streusel for a plain crumble. As for spices, if you’re out of nutmeg, a pinch of allspice can stand in, or just lean harder into the cinnamon. I’ve even added a tiny bit of ginger for a spicier kick sometimes, which was surprisingly good!

Make-Ahead Christmas Breakfasts: Serving Suggestions

This festive French toast bake is a star on its own, but oh, it loves company! For a truly decadent holiday brunch, I always serve it with a generous jug of warm maple syrup (the real stuff, please!) and a dusting of powdered sugar. A big bowl of fresh berries strawberries, raspberries, blueberries adds a lovely freshness and color. Honestly, a side of crispy bacon or some breakfast sausage really completes the meal, balancing out the sweetness. And for drinks? A strong cup of coffee is a must, but if you’re feeling extra festive, mimosas or a sparkling cranberry mocktail are just perfect. Imagine this dish, a rom-com playing softly, and your favorite mug of coffee? Yes please, that’s my ideal Christmas morning!

Cultural Backstory

French toast, or ‘pain perdu’ meaning ‘lost bread,’ has a history stretching back to ancient Rome, where stale bread was revived in milk and eggs. It wasn’t until much later that it acquired its “French” moniker, though it’s not actually French in origin! The idea of soaking old bread to prevent waste is a universal one, and different cultures have their own versions. For me, this dish transformed from a simple way to use up old bread into a cherished Christmas tradition. My grandmother used to make something similar with leftover challah from Shabbat, and the smell of cinnamon and vanilla always brings me back to her kitchen. Turning it into a make-ahead casserole just felt like a natural evolution, giving us more time for family, less time stressing over the stove during the holidays. It’s a dish that embodies comfort, resourcefulness, and the joy of sharing.

Frequently Asked Questions

→ Can I use other types of bread for these Make-Ahead Christmas Breakfasts?

Honestly, yes, but choose wisely! Challah or brioche are my top picks for that custardy texture. I’ve tried sturdy sourdough or French bread, and it works, but it’s less soft and more chewy. Avoid thin sandwich bread, it turns mushy, trust me on that one!

→ What if I don’t have heavy cream?

You can use all whole milk, or even half-and-half as a substitute. The texture won’t be quite as rich and decadent, but it’ll still be delicious. I’ve done it in a pinch, and it was perfectly acceptable, just not quite as luxurious.

→ How do I know when the French toast bake is done?

It should be golden brown on top, and when you gently jiggle the dish, the center shouldn’t be too wobbly. A knife inserted near the center should come out mostly clean. I sometimes underbake a little, and it’s still tasty, just extra gooey!

→ Can I freeze this French toast bake?

Yes, but I prefer to freeze it before baking. Assemble it, cover tightly with foil and plastic wrap, and freeze for up to a month. Thaw overnight in the fridge, then bake as directed. Freezing after baking can make it a bit dry when reheated.

→ What other fruits can I add to this recipe?

Oh, the possibilities! Sliced apples, peaches, or even a mix of berries work beautifully. I’ve tossed in frozen mixed berries before, and they add a lovely tartness that cuts through the sweetness. Just make sure to distribute them evenly!