What do you eat for breakfast on Christmas Day? Well, for starters, is there even time? I mean, do you shove down a couple of slices of toast and a cuppa before the kids come stampeding into the bedroom with their stockings? Do you just skip it and starve yourself knowing that you’ll be cradling a turkey-sized food baby in a few hours time? Or, do you put away the Terry’s Chocolate Orange from the bottom of your stocking whilst parked in front of The Life of Brian… (Knowing that I have no children, which one of these scenarios is moi, d’you think? I’m a very naughty
Well, I’ve got the answer; how about whipping up a batch of “Extra” French Toast the night before? Pop it in the fridge on Christmas Eve and then bake it on Christmas morning while you’re busy unwrapping those presents. Is it “Extra” because it’s made of croissants – and so, extra-French? Is it “Extra” because it’s got a shot of cream liqueur in it? Or, is it “Extra” because it’s definitely a breakfast for this side of Christmas (my husband might or might not have called it a heart attack on a plate when I put it in front of him over the weekend…)? Whatever the reason, it makes a perfect (and easy) treat for Christmas Day. 🙂
Extra French Toast (serves 2)
- 2 croissants
- 1 slice of bread cut into stars (optional)
- 2 eggs
- 200ml milk
- 50 ml of cream liqueur (I love Penderyn Distillery’s Merlyn ♡)
- 1 tsp cinnamon
- 50g fresh raspberries
- 50g chocolate chips
- a dusting of icing sugar
- 25g gold crunch (optional)
- Roughly chop up your croissants (and bread) and arrange them in an oven proof dish with the raspberries and chocolate chips.
- In a jug, whisk together the eggs, milk, cinnamon and cream liqueur and then pour over the croissants. Cover with foil. (If you’re making it the night before, you can whack it in the fridge overnight at this stage).
- Set the oven to 180 and bake for 20 minutes with the foil, and 10 minutes without.
- Dust with icing sugar and sprinkle over the gold crunch.
What do you like to eat for breakfast on Christmas Day? 🙂