If you do as I do and cook your Christmas dinner the day before, this will free up both you and your kitchen to make a lovely festive breakfast. Here’s how and why to cook the turkey in advance and how to do your Christmas side dishes in advance.
Here are my Christmas Day Breakfast & Brunch Ideas …
Eggs Royale
Salted Caramel Toast
This is one variation of several cinnamon toast variations I have tried, see here for Maple Sugar Toast, Cinnamon Toast & Other Delicious Variations
~ Toast slices of bread on both sides till golden.
Croissant French Toast
Of course you can do the same thing with a couple of slices of bread. For a custardy middle cut the bread on the thick side and soak for a few minutes. When I did this for brunch when working in the Caribbean, out of respect for their culture, I always added a little rum to the egg mixture – it was well received!
Festive Pancakes with Warm Boozy Mincemeat Sauce
Eggnog Bread Pudding
– serves four
~ If the bread isn’t stale dice or tear into pieces and either leave it around the place for an hour or so or put it on a baking tray and pop in the oven for a few minutes.
~ Put the bread into a lightly greased ovenproof dish or divide between ramekins.
~ Whisk together all the other ingredients and pour over pushing the bread under the surface to soak it. Set aside for 30 minutes or more – even overnight will do, which is great for Christmas!
~ Preheat oven to 350˚F/180˚C/160˚C Fan/gas 4.
~ Sprinkle the pudding with the extra sugar and bake for about 30 minutes till risen, golden and slightly wobbly when nudged.
~ Serve hot, warm or cold but warm is best!
Creamy Stollen Pots
~ Butter as many ramekins as you have diners.
~ Fill each ramekin with diced stollen.
~ Pour over enough double cream to cover.
~ Bake for about 15 minutes till hot and turning golden.
Drinks for Christmas Breakfast
Christmas Mimosa
cranberry juice
orange liqueur such as Cointreau
~ Add a splash of liqueur.
~ Top up with Champagne
~ Garnish with an orange slice.
Quick and Easy Eggnog for 2
90 g caster sugar
1 tsp vanilla extract – the real stuff, of course
225 ml double cream
300 ml cold milk
For storage I decanted mine into an empty Brandy bottle I had (where do they come from?) so that the aroma can infuse into my nog. See, I even hate to waste smells! Serve chilled with a tot of brandy, rum or bourbon in it and sprinkle with freshly grated nutmeg.