Merry Christmas Eve! It is hard to believe that Christmas is tomorrow! It is no secret that I love this time of year, and no matter how old I get, nothing beats the feeling of waking up early on Christmas morning and spending time with loved ones.
Once the presents are opened and the coffee is consumed, breakfast is the next best part! Read on below for two sweet treats to make on Christmas morning!
French Toast Casserole
This French Toast Casserole from Savory Magazine is been my go-to breakfast for the holidays, and it is too good not to share! The recipe is just five ingredients, and you can even prep it overnight and pop it in the oven first thing in the morning!
1 loaf (16 oz) of cinnamon swirl bread (Pepperidge Farm)
¾ of a container of blueberries
2 ½ cups of half and half
1 tsp of vanilla extract
- Cut the entire loaf of bread into approximately 1-inch pieces. Use a 13 x 9 non-stick pan and lay the cut pieces of bread across the bottom. Once the bottom is covered, continue to layer the bread on top of itself until the full loaf is in the pan.
- Scatter the blueberries over the bread.
- Mix the eggs, half and half, and vanilla extract in a large bowl, and pour the mixture over the bread and blueberries.
- Let sit in the refrigerator overnight or one hour prior to cooking.
- Preheat the oven to 350º. Cook the casserole for 50 minutes.
- Sprinkle powdered sugar over the top and serve immediately!
Growing up, my dad always made pancakes for my family on Sunday mornings, and whenever possible, Connor and I continue that tradition for ourselves! Pop’s Pancakes are a twist on the classic Aunt Jemima recipe. His modifications create a much thinner pancake — perfect for stacking on your plate!
1 cup of Aunt Jemima Pancake Mix
1 cup of milk
1/2 cup of half and half
1 tbsp of vegetable oil
- Mix all ingredients into a bowl and whisk until the batter is smooth.
- Preheat the griddle to 350º and coat with a little butter.
- Pour batter, cook the pancakes evenly on both sides, pour on the syrup and enjoy!