Recipe Image
Carol Kicinski
Ease the chaos of Christmas morning with this make-ahead breakfast recipe. Just pop it in the oven before you start opening gifts and you’ll have a warm meal in no time!

Make Christmas morning easy with make-ahead breakfast

Author Byline Image   In my family, Christmas is all about the morning and all the joyful, fabulous chaos that comes with it. And once the chaos starts to settle, we need food.
   I don’t like to miss a single moment of the chaos, stuck in the kitchen making breakfast, so I get prepared. I make something the night before that can be baked off while the presents are exchanged and unwrapped.
   This Baked Eggnog French Toast just screams Christmas Morning! And it couldn’t be easier; mix it up the night before, pop it in the oven in the morning, and after about 45 minutes, enjoy the deliciousness!
   I like to use gluten-free baguettes in this recipe, I use two packages which is four loaves total. If
Gluten-Free Baked Eggnog French Toast
Serves 8
8 large eggs
2½ cups prepared eggnog
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon kosher salt
2 teaspoon pure vanilla extract
4 gluten-free baguettes, cut into 1-inch cubes
½ cup melted butter, use divided
3 tablespoons brown sugar
   The night before you plan to serve the dish, whisk together the eggs, eggnog, cinnamon, nutmeg, salt, and vanilla in a large mixing bowl. Add the bread cubes and toss until the bread is coated.
   Pour ¼ cup melted butter into the bottom of a 9- by 12-inch baking dish and swirl to coat the bottom of the dish with butter. Pour in the bread mixture. Cover with plastic wrap and refrigerate overnight.
   In the morning, remove the dish from the fridge and let sit at room temperature while the oven preheats. Preheat oven to 350 F.
   Drizzle the remaining ¼ cup melted butter over the top, sprinkle on the brown sugar and bake, uncovered for 45 minutes. Let sit a few minutes before serving. This dish can also be fully baked, cooled, and refrigerated and then reheated before serving.
you prefer, you can use a whole loaf of your favorite gluten-free bread cut into cubes. I always use kosher salt, so if you use table salt in your recipes, cut the amount in half.
   Not only will breakfast be a snap to make, but as
an added bonus, your house will smell amazing while it bakes – adding to the enchantment of Christmas.