Make-Ahead Recipes for a Seamless Christmas Morning
No matter how old you are, Christmas mornings can and often do stir feelings of nostalgia, gratitude, and perhaps even a bit of childlike wonder and excitement. Once stockings have been upended and gifts have been unwrapped, a collective and contented ease sets in and everyone is ready to luxuriate in their pajamas for a while—but before long, everyone is also ready to eat!
Luckily, the perfect Christmas brunch does not have to entail one person—or multiple people—setting up shop in the kitchen for hours to whip up the perfect Christmas morning brunch while others relax. Preparing dishes that can be stored overnight and served the following day allows everyone to put their feet up while the dishes are warmed. Read on for three delicious and festive make-ahead breakfast dishes that will allow you to save time without sacrificing flavor.
Here’s to a more seamless Christmas morning!
Gingerbread Cinnamon Rolls
Is it really Christmas morning without cinnamon rolls? If you want to upgrade from canned Pillsbury dough without spending all morning baking, these make-ahead cinnamon rolls—which get bonus points for incorporating gingerbread, a beloved holiday flavor—are the perfect choice.
Ingredients:
Dough
3/4 cup warm (100-110°F) whole milk
2 1/4 tsp active dry yeast (or 1 packet instant yeast)
1/4 cup brown sugar
1/3 cup dark molasses
4 tbsp unsalted butter, melted
1 egg (room temperature)
3-3 1/2 cups all-purpose or bread flour
1/2 tsp kosher salt
Filling
6 tbsp unsalted butter, softened to room temperature
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
Frosting
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk
Directions:
1. Proof the yeast for the cinnamon roll dough by combining the warm milk, brown sugar, and active dry yeast in a large bowl or stand mixture. Let the mixture sit for 5-10 minutes until it becomes frothy.
2. Add the melted butter, molasses, egg, salt, and flour to the yeast mixture to create the dough. Mix and knead the dough with a dough hook or by hand on a floured surface for 6-8 minutes. The resulting dough should be smooth and elastic.
3. Attain a first rise by placing the dough in a greased bowl and covering it with plastic wrap or a towel. In a warm spot for 1 1/2-2 hours, let the dough rise until it doubles in size.
4. Prepare the filling while the dough rises by mixing the softened butter, brown sugar, granulated sugar, cinnamon, ginger, and nutmeg together in a small bowl. The resulting filling mixture should have the consistency of a spreadable paste.
5. You’re now ready to roll and cut the dough. Pound the dough gently and roll it out onto a lightly-floured surface into a 10×16-inch rectangle before spreading the gingerbread filling on top, leaving a small border at the edges. Then roll the dough up tightly into a log and slice into 12 equal parts with a knife or unflavored dental floss.
6. Place the rolls into a greased 9×13-inch baking dish, cover tightly with plastic wrap or aluminum foil, and refrigerate overnight (for a maximum of 12 hours).
7. The following day, preheat your oven to 350°F. While the oven is preheating, remove the rolls from the refrigerator and uncover them. Allow them to rise at room temperature until they have doubled in size (a little over an hour).
8. Bake the rolls for 25-28 minutes until they are golden brown.
9. It’s now time to frost and serve. After mixing the cream cheese, butter, powdered sugar, vanilla extract, and milk together until smooth, spread the resulting frosting mixture over the rolls right out of the oven. Enjoy!
Broccoli & Tomato Quiche
Nutritious, balanced in flavors and textures, and appropriately festive with its green and red hues, broccoli and tomato quiche is an ideal bright and savory addition to your Christmas morning brunch spread.
Ingredients:
1 9-inch store-bought or homemade pie crust round
2 cups fresh and small broccoli florets
1/2 cup halved or diced cherry or Roma tomatoes
1 small diced onion or shallot
3-4 eggs
1 cup whole milk
1 cup shredded cheese (such as sharp cheddar, Gruyère, or Swiss)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Directions:
1. Preheat your oven to 350°F and fit the pie crust into a 9-inch pie dish.
2. In a small skillet heated with a little olive oil, sauté the broccoli florets and diced onion or shallot for 3-4 minutes.
3. Inside the pie crust, spread the cooked broccoli and onions and the halved or diced tomatoes evenly. Top with shredded cheese.
4. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Pour the resulting custard mixture into the pie crust atop the vegetables and shredded cheese.
5. Bake the quiche 35-45 minutes until the top is lightly golden and the center is set.
6. Let the quiche cool completely on a wire rack before wrapping it tightly in plastic wrap or aluminum foil and storing in your refrigerator for a maximum of 3-4 days.
7. To reheat when you’re ready to eat, cover the quiche loosely in foil and warm it for 15-20 minutes at 350°F.
Berry French Toast Casserole (Photo at top)
French toast is a classic “special occasion” breakfast dish that offers comfort and nostalgia in every bite. For an elevated (and more efficient) version that pairs rich custard with bright and fresh mixed berries, try this berry french toast casserole that the whole family will enjoy.
Ingredients:
1 loaf (12-14 oz) of French bread, challah, or brioche, cut into 1-inch cubes
2 cups mixed fresh berries
6 eggs
2 cups whole or 2% milk
1/2 cup brown sugar or granulated sugar
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
Powdered sugar and/or maple syrup for serving (optional)
Directions:
1. With butter or non-stick cooking spray, lightly coat a 9×13-inch baking dish.
2. Layer the bread cubes and berries in the baking dish. Start with half of the bread cubes, then half of the berries, then the remaining bread cubes, and then the remaining berries.
3. Grab a large bowl and a whisk to mix the custard, which consists of the eggs, milk, brown or granulated sugar, vanilla extract, cinnamon, and salt. Whisk mixture until smooth.
4. Pour the custard evenly over the bread and berries and press down gently on the bread to ensure that it absorbs the custard. Then cover the dish tightly and refrigerate overnight.
5. When you’re ready to bake the casserole, remove it from the refrigerator and let it sit on the counter for about 30 minutes. While it sits, preheat your oven to 350°F.
6. Bake the casserole for 35-45 minutes until the top is golden brown and the center is set.
7. Let the casserole cool for 10-15 minutes before serving with powdered sugar and/or maple syrup.
