Make-Ahead Holiday Breakfast
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
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 CrÃ¨me 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, CrÃ¨me 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
- 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