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Make-Ahead Holiday Breakfast

By
WebMD Feature

Twas the night before Christmas?

And all through the house
only one creature was stirring--
and it wasn't a mouse.

The breakfast for morning
was snug in the "cooler"
while visions of a calm Christmas morn
danced in my noodler.

At dawn I'll pop the pan in the oven,
quick as a snap!
For now I'm settling in
for a long winter's nap.

I love the idea of making breakfast the night before, keeping it in the refrigerator overnight, with only the chore of turning on the oven and drinking a cup of coffee waiting for me in the morning. I like this on any weekend morning but I particularly appreciate this "make ahead" technique the night before Christmas or any major holiday. It's become a tradition in our house.

Just in case you don't know what holiday morning breakfast dish you can make the night before, here are 3 recipes to get you started. They have all been lowered in calories and fat (with an emphasis on increasing fiber and better fats when possible) and they all fit in the WebMD weight loss program (please see the journaling tips included in each recipe).

And with that--Happy healthy holidays to all and to all a good night!

Overnight Crème Brulee French Toast

Journal as: 2 slices of pancake/french toast or as 1 egg alone without added fat + 2 slices of bread + 3 teaspoons sugar

This is a wonderful cross between the delightful dessert, Crème Brulee, and the favorite brunch dish, French Toast.

3 tablespoons low or no trans margarine or butter
5 tablespoons reduced calorie pancake syrup
1/3 cup packed brown sugar
2 tablespoons Grand Marnier (or other orange liqueur)
at least 8 (1 inch thick) slices of French or Sourdough bread (you might need more to cover the bottom of the pan--depending on the size of your bread)
3 large eggs
1/2 cup egg substitute (i.e. Egg Beaters)
1 1/2 cups fat free half-and-half
1 teaspoon vanilla extract
2 teaspoons Grand Marnier
1/4 teaspoon salt
Garnish: fresh strawberries or other berries and a dollop of light whipped cream or Light Cool Whip

  • Coat 9 x 13-inch baking dish with canola cooking spray. Melt margarine or butter in a small nonstick saucepan over medium heat. Mix in reduced calorie pancake syrup, brown sugar, 2 tablespoons Grand Marnier, stirring until sugar is dissolved. Pour the mixture into the prepared baking dish.
  • Remove crusts from bread and arrange slices in the baking dish in a single layer on top of the brown sugar mixture (enough slices to cover the bottom of the pan).
  • In small bowl, whisk together eggs, egg substitute, fat free half-and-half, vanilla extract, 2 teaspoons Grand Marnier, and salt. Pour mixture evenly over the bread. Cover well and chill at least 8 hours or overnight.
  • Preheat oven to 350-degrees. Remove the dish from the refrigerator and bring to room temperature.
  • Bake uncovered 35 to 40 minutes until puffed and lightly browned. Serve with fresh fruit and a dollop of light whipped cream if desired.

Makes 8 servings.

Per serving: 294 calories, 12 g protein, 44 g carbohydrate, 6.5 g fat (1.5 g saturated fat, 2.1 g monounsaturated fat, 1.8 g polyunsaturated fat), 82 mg cholesterol, 2 g fiber, 537 mg sodium. Calories from fat: 20 percent

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