Description
Make-Ahead Christmas Breakfasts mean less stress, more joy! Discover my easy, comforting recipes for a relaxed holiday brunch. Prep ahead, savor the season.
Ingredients
Scale
- Base Ingredients:
- 1 large challah or brioche loaf (about 1 lb), day-old, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- Flavor Boosters:
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon orange zest (from 1 small orange)
- Streusel Topping:
- ½ cup unsalted butter, cold and cubed
- ½ cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ cup chopped pecans
- Finishing Touches:
- Powdered sugar, for dusting
- Maple syrup, for drizzling
- Fresh berries, for garnish (optional)
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!