Cut refrigerated cinnamon rolls into pieces, coat them with a cinnamon-vanilla custard, and bake until the tops are golden and the centers are soft but cooked through. The included icing goes on after baking, where it drapes over the warm, irregular pieces.

You can assemble the casserole the night before or bake it the same morning. Either way, check the center rather than relying on the timer alone: larger rolls and a chilled dish may need more time.

Ingredients for Christmas Cinnamon Roll Breakfast Casserole

• 1 tablespoon butter, for greasing the baking dish
• 2 cans refrigerated cinnamon rolls, about 12.4 ounces each, with icing included (about 700g)
• 4 large eggs
• 1/2 cup half-and-half (120g)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• About 1 cup fresh strawberries and blueberries, for serving (optional)

Whole milk can replace the half-and-half for a lighter custard. Keep the packaged icing separate for the finish; the rolls and icing provide enough sweetness without added sugar.

How to Make Christmas Cinnamon Roll Breakfast Casserole

1. Prepare the dish: Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch baking dish with the butter. Separate the rolls, reserve the icing, and cut each roll into quarters. Arrange the pieces in an even layer with some space between them.
2. Add the custard: Whisk the eggs, half-and-half, cinnamon, and vanilla until uniform, with no streaks of egg white. Pour evenly over the dough, then spoon custard over any dry-looking pieces. Avoid letting it pool in one corner; even coverage helps prevent eggy patches.
3. Bake: Bake uncovered for about 30 to 35 minutes, starting to check at 30 minutes. The top should be puffed and golden in spots, and the center pieces should be set rather than wet or doughy. If needed, continue baking in short increments. Loosely cover with foil if the top browns before the center is done.
4. Rest and ice: Let the casserole rest for about 5 minutes. If the icing is too thick to drizzle, warm it briefly and stir until it flows easily. Drizzle generously over the warm casserole.
5. Serve: Spoon the casserole into soft, irregular portions. Add fresh strawberries and blueberries alongside, if desired; do not bake them into the casserole.

Make It the Night Before

Arrange the cut dough in the greased dish and pour the custard over it. Cover and refrigerate overnight. The next morning, let the dish sit out briefly while the oven preheats, then bake as directed. A chilled casserole may need more than 35 minutes, so check the center before removing it from the oven.

For a different baked holiday breakfast, try Cranberry Orange French Toast Casserole.

How to Tell When the Center Is Done

The exposed pieces may brown before the middle finishes baking. Check a piece near the center: its interior should be soft, but it should not look like wet, raw dough. A knife inserted near the center should not come out with raw dough on it. If the top is already golden, cover loosely with foil and keep baking, checking again after a few minutes.

How to Store and Reheat Leftovers

Cool leftovers promptly, then cover the dish or transfer portions to an airtight container. Refrigerate for 3 to 4 days. Reheat an individual portion in the microwave in short intervals, about 15 to 20 seconds at a time, until warm. For a larger amount, cover and warm in a 350°F oven for about 10 to 15 minutes, or until heated through.

For longer storage, wrap cooled portions and freeze in a freezer-safe container for up to about 2 months. Thaw in the refrigerator before reheating. The icing and soft texture may be less appealing after freezing and thawing.

Nutrition

Approximate nutrition per serving, based on 8 servings: 350 calories, 8g protein, 12g fat, and 51g carbohydrates. Approximate nutrition per 100g: 270 calories, 6g protein, 9g fat, and 39g carbohydrates. Values vary by cinnamon roll brand and package size.

Fully baked croissants, strawberries, blueberries, and raspberries bake in a sweet cream cheese custard, leaving golden, flaky tops and soft pastry underneath. The key is to check that the custard in the center has set, even if the top looks done.

For Christmas morning, assemble the casserole the night before and refrigerate it. A 20-minute rest also works when baking it the same day. Serve it warm from the dish with a light dusting of powdered sugar.

Ingredients for Christmas Berry Croissant Breakfast Bake

• Butter or cooking spray, for greasing the dish
• 4 large fully baked croissants, torn or cut into 1- to 2-inch pieces (about 280g)
• 1 cup hulled and sliced strawberries (150g)
• 1/2 cup blueberries (75g)
• 1/2 cup raspberries (60g)
• 4 ounces cream cheese, softened to room temperature (115g)
• 1/3 cup granulated sugar (65g)
• 3 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar, or to taste

Use already-baked croissants, not raw croissant dough. Let the cream cheese soften before mixing so it blends into the custard without large lumps.

How to Make Christmas Berry Croissant Breakfast Bake

1. Fill the dish. Grease a 2-quart baking dish, about 8 inches square or a similar-capacity rectangular dish. Arrange the croissant pieces loosely without pressing them down. Scatter the berries throughout, leaving some visible on top.
2. Mix the custard. Beat the softened cream cheese and sugar until smooth. Beat in the eggs, then gradually mix in the milk and vanilla. Scrape the bowl so no large pockets of cream cheese remain.
3. Pour and rest. Pour the custard evenly over the croissants and berries, including the corners. Let stand for about 20 minutes, or cover and refrigerate overnight for up to 14 hours.
4. Bake. Preheat the oven to 350°F (175°C). If the dish was refrigerated, take it out while the oven preheats. Bake uncovered for about 35 to 40 minutes, beginning to check at 35 minutes. The croissant tops should be golden and the center set rather than liquid or sloshy. If the top becomes deeply browned before the center sets, cover it loosely with foil and continue baking.
5. Cool and serve. Let the casserole cool for about 10 minutes. Dust lightly with powdered sugar just before spooning portions from the dish.

Same-Day or Overnight Assembly

The 20-minute same-day rest gives the croissants time to absorb some custard. For overnight assembly, keep the covered dish refrigerated for up to 14 hours. The two options need not produce identical textures, and a casserole that starts cold may take longer than 40 minutes to bake.

How to Tell When the Center Is Done

A golden top can hide loose custard underneath. Insert a knife near the center; it should come out without liquid custard clinging to it. If the center is still loose, continue baking in short increments. A deeper dish may also need extra time.

Berry and Lemon Options

Fresh strawberries, blueberries, and raspberries are the primary combination. Frozen berries can be substituted in roughly the same quantity, though they may release more moisture and the finished texture may differ. For a citrus note, beat 1 teaspoon finely grated lemon zest into the custard.

Nutrition

Approximate nutrition per serving, based on 6 servings: 390 calories, 10g protein, 21g fat, and 42g carbohydrates. Approximate nutrition per 100g: 200 calories, 5g protein, 11g fat, and 22g carbohydrates. Values will vary with the croissants and other ingredients used.

Golden tater tots sit on top of a baked filling of eggs, sausage, bacon, onion, and cheddar in this savory breakfast casserole. Add the tots straight from the freezer just before baking so they brown on top instead of softening in the egg mixture.

The bake time can vary with the dish, oven, and starting temperature of the filling. Look for browned tots and eggs that are set in the center rather than relying on the clock alone.

Ingredients for Christmas Tater Tot Breakfast Casserole

• 32 oz frozen tater tots (about 6 cups; 910g)
• 1 lb pork breakfast sausage (450g)
• 6 slices bacon (170g)
• 1/2 cup finely diced yellow onion (80g)
• 8 large eggs
• 1 1/2 cups whole milk (365g)
• 2 cups shredded sharp cheddar cheese, divided (225g)
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 2 green onions, thinly sliced

How to Make Christmas Tater Tot Breakfast Casserole

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
2. Cook the meat and onion: In a large skillet over medium heat, cook the bacon until crisp. Transfer it to drain, then crumble it. Brown the sausage in the skillet until no longer pink, drain excess fat, and cook the onion with the sausage briefly until softened.
3. Mix the filling: Whisk the eggs, milk, salt, pepper, and optional garlic powder in a large bowl. Stir in the sausage, onion, bacon, and most of the cheddar. Season lightly at first; the meats and cheese already contain salt.
4. Assemble: Pour the filling into the prepared dish and sprinkle with the remaining cheese. Arrange the frozen tater tots across the top in a single visible layer. Small gaps or slight overlaps are fine.
5. Bake: Bake uncovered, beginning to check around 45 minutes. The casserole will usually take about 50 to 60 minutes. The tots should be golden with darker toasted spots, and the eggs in the center should look set rather than liquid when the dish is gently nudged. If the center is still wet, continue baking in 5-minute increments. Tent loosely with foil if the top is well browned before the center sets. Rotate the dish once during baking if your oven browns unevenly.
6. Rest and serve: Let the casserole rest for 10 minutes so the egg layer settles. Scatter the green onions over the top and serve from the baking dish.

Why the Tots Go on Top

Keeping the whole tots above the egg filling gives them an exposed surface that can brown. Leave them frozen until you are ready to bake; thawing them or letting them sit against the wet filling during advance assembly can soften the topping.

Make-Ahead Preparation

Prepare the cooked meat and egg filling ahead and refrigerate it, but leave the tots off. Arrange the frozen tots on top just before baking. A chilled filling may need longer in the oven, so check that the center is set even if the tots have browned.

Serving, Storage, and Reheating

Serve warm with fruit, and offer hot sauce or salsa at the table if desired. For a sweet option alongside the casserole, try Christmas Morning Monkey Bread with Walnuts.

Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat portions until hot throughout. The microwave is convenient, but the tots will soften; reheating in the oven will give the topping a less-soft texture. The texture after freezing is uncertain, particularly for the tots.

Nutrition Information

Approximate nutrition per serving, based on 1/9 of the casserole: 640 calories, 31g protein, 44g fat, and 24g carbohydrates. Approximate nutrition per 100g: 225 calories, 11g protein, 16g fat, and 8g carbohydrates. Values vary with the brands of tots, sausage, bacon, and cheese used.

Chunky bread pieces soak in an orange-scented egg custard with whole, tart cranberries scattered throughout. Baking the casserole covered first gives the center time to set; uncovering it for the finish turns the exposed bread tops golden while the interiors stay soft.

Assemble it the night before if you can, or allow at least 2 hours for a same-day soak. After baking, spoon it into loose portions rather than cutting squares, so each serving has browned bread and visible cranberries.

Ingredients for Cranberry Orange French Toast Casserole

• 1 tablespoon unsalted butter, for the baking dish
• 1 pound sturdy day-old bread, such as brioche or sourdough, cut into 1- to 1½-inch cubes (450g)
• 2 cups fresh cranberries (200g)
• 8 large eggs
• 2½ cups whole milk
• ½ cup granulated sugar (100g)
• 1 tablespoon finely grated orange zest
• ¼ cup orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon fine salt

Optional for serving: Maple syrup.

How to Make Cranberry Orange French Toast Casserole

1. Prepare the bread and dish: Butter a 9-by-13-inch baking dish. Cut the bread into chunky cubes. If it is fresh and soft, spread the cubes on a baking sheet and dry them in a 300°F (150°C) oven for 10 to 15 minutes. Let them cool before assembling.
2. Arrange the bread and cranberries: Place the bread loosely in the dish and scatter the cranberries throughout. Leave some bread tops exposed, and do not pack the cubes down.
3. Add the custard: Whisk the eggs, milk, sugar, orange zest, orange juice, vanilla, cinnamon, and salt until combined, with no streaks of egg white. Pour evenly over the bread. Gently press any dry upper pieces into contact with the custard without compressing the bread.
4. Chill: Cover and refrigerate for at least 2 hours, preferably overnight, so the bread can absorb the custard.
5. Bake covered: Preheat the oven to 350°F (175°C). If convenient, let the chilled casserole stand while the oven heats, about 20 to 30 minutes. Cover loosely with foil and bake for about 30 minutes.
6. Uncover and finish baking: Remove the foil and bake for another 20 to 30 minutes. Begin checking the center and edges after about 45 minutes total. The casserole is done when the center looks set, not liquid or sloshy, and the exposed bread tops are golden. If the center is still loose, bake in short increments, checking that the edges are not getting too dark. Some cranberries may split and release a little juice.
7. Rest and serve: Let stand for about 10 minutes so the custard settles. Spoon into loose, chunky portions and offer maple syrup alongside, if desired.

Choosing Bread That Holds Its Shape

Sturdy brioche, sourdough, or baguette absorbs custard while keeping recognizable bread pieces. Cut it into cubes while it is still easy to handle. If the bread is very fresh and soft, drying the cubes briefly before assembly helps them hold their shape rather than turning uniformly mushy.

Can You Use Frozen Cranberries?

Yes. Add frozen cranberries without thawing; they may release more juice and make the casserole take a little longer to bake. Dried cranberries are not a direct substitute for fresh or frozen berries because they do not provide the same juicy, whole-fruit texture.

How to Tell When the Casserole Is Done

Use the center as the main guide: it should look set and moist, not liquid when the dish moves. The exposed bread should be golden to deep golden in spots, with browned but not scorched edges. A cold or deeper casserole may need more time than a shallow one, so check the texture as well as the clock.

For another baked breakfast option, try Eggnog French Toast Casserole.

How to Store and Reheat Leftovers

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave, or cover a larger portion with foil and warm it in a 325°F (165°C) oven until heated through.

For longer storage, wrap portions tightly and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 8 servings: 350 calories, 14g protein, 14g fat, and 49g carbohydrates. Approximate nutrition per 100g: 170 calories, 7g protein, 7g fat, and 24g carbohydrates. Values vary with the bread and other ingredients used.

Generous pieces of croissant bake with folded ham and Swiss cheese in a tender, set egg custard. The uneven top turns golden while the interior stays soft enough to scoop from the dish.

A short soak helps the croissants absorb the custard; there is no need to refrigerate the casserole overnight. Because the exposed tops can brown before the middle finishes cooking, use the set center—not the color or the clock alone—to judge when it is done.

Ingredients for Ham and Cheese Croissant Breakfast Casserole

• 1 tablespoon unsalted butter, for the dish
• 8 large croissants, about 1 pound (450g), preferably day-old
• 8 ounces cooked ham (225g), thinly sliced or chopped
• 2 cups shredded Swiss cheese (200g), divided
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt, or less to taste
• 1/4 teaspoon black pepper

Day-old croissants hold up well during the soak, but fresh ones work too. Season the custard lightly because the ham and Swiss already contain salt.

How to Make Ham and Cheese Croissant Breakfast Casserole

1. Prepare the dish: Preheat the oven to 350°F (175°C). Butter a 9-by-13-inch baking dish. Tear the croissants into generous, irregular pieces and arrange them loosely in the dish, leaving some flaky tops exposed.
2. Add the ham and cheese: Tuck most of the ham and about half the Swiss between the croissant pieces. Leave a few folded pieces of ham visible near the top, and reserve the remaining cheese.
3. Add the custard: Whisk the eggs, milk, cream, Dijon, salt, and pepper until combined. Pour evenly over the croissants. Gently press down pieces that sit above the liquid, checking the edges for dry spots.
4. Soak: Let the casserole stand for 20 to 30 minutes. The croissants should look moistened, not completely submerged.
5. Bake covered: Sprinkle the reserved Swiss over the top. Cover loosely with foil, keeping it off the croissants, and bake for 20 to 25 minutes.
6. Uncover and finish: Remove the foil and bake for about 20 to 30 minutes more, until the tops are golden and the center is set. Start checking around 40 minutes total; expect about 45 to 55 minutes for the bake, though a chilled casserole may take longer. If the top darkens before the center sets, loosely replace the foil and continue baking.
7. Rest and serve: Let the casserole rest for 10 minutes so the custard settles and portions hold together more easily. Serve warm from the baking dish.

How to Tell When the Center Is Done

Gently move the dish: a slight jiggle in the very middle is fine, but the custard should not slosh. A knife inserted near the center should not show loose liquid egg. If the top is browned but the middle is still fluid, cover loosely with foil and keep baking in short increments.

If using an instant-read thermometer, 160°F (70°C) at the center is a general food-safety reference for egg dishes.

Make-Ahead Instructions

For the make-ahead option, cover the casserole after adding the custard and refrigerate it for up to about 8 hours. Add the reserved cheese just before baking. Bake directly from chilled, allowing extra time as needed for the center to set.

How to Store and Reheat Leftovers

Cool leftovers, then refrigerate them in a covered container for up to 3 days. Reheat individual portions in a 300°F (150°C) oven until warmed through. A microwave is quicker but may soften the croissants.

Freezing is also an option, though the guidance is limited. Cool the casserole completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat at 350°F until heated through.

Nutrition

Approximate nutrition per serving, based on 8 servings: 535 calories, 25g protein, 34g fat, and 30g carbohydrates. Per 100g: 250 calories, 12g protein, 16g fat, and 14g carbohydrates. Values will vary with the croissants, ham, and cheese used.

Gingerbread baked oatmeal comes out of the oven as a moist, molasses-spiced slab that firms into thick squares as it cools. Old-fashioned rolled oats keep the crumb chewy, with visible flakes rather than a smooth, cake-like texture.

Bake it in an 8-inch square pan and check that the center is set before lifting it out. Once the squares have cooled, a light dusting of powdered sugar and a few small red berries finish each portion.

Ingredients for Gingerbread Baked Oatmeal

• 2 cups old-fashioned rolled oats (180g)
• 1/3 cup packed brown sugar (65g)
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 1/2 cups milk (360g)
• 1 large egg
• 1/4 cup molasses (85g)
• 2 tablespoons unsalted butter, melted (30g)
• 1–2 tablespoons powdered sugar, for dusting
• About 1–2 tablespoons small fresh red berries, for garnish

How to Make Gingerbread Baked Oatmeal

1. Prepare the pan: Preheat the oven to 350°F (175°C) with a rack near the center. Grease an 8-inch square baking pan, then line it with parchment, leaving overhang on two sides. Grease any exposed sides of the pan.
2. Mix the dry ingredients: Whisk together the oats, brown sugar, ginger, cinnamon, nutmeg, cloves, baking powder, and salt. Break up any sugar lumps so the spices are evenly distributed.
3. Add the wet ingredients: In a separate bowl, whisk the milk and egg, then whisk in the molasses and melted butter. Pour into the oat mixture and stir until no dry pockets remain. The mixture should be thick but pourable.
4. Bake: Spread the mixture evenly in the pan and bake uncovered for about 32–38 minutes, beginning checks at 30 minutes. The top should look dry, the edges should be set, and the center should no longer look wet or fluid. A toothpick inserted near the center should come out without wet batter; a few moist oat crumbs are fine.
5. Cool and cut: Cool in the pan for about 20–30 minutes, or until the slab is firm enough to lift. Use the parchment overhang to transfer it from the pan, then cut into 9 squares. Let the squares cool further before dusting.
6. Finish: Dust with powdered sugar and add a few small red berries on or around the squares. Serve warm or at room temperature.

Why Use Rolled Oats?

Old-fashioned rolled oats retain their shape during baking, giving the squares a chewy crumb with visible flakes. Quick oats absorb liquid faster and may make this slab softer or claggier; they are not a texture-equivalent swap.

How to Tell When the Center Is Set

Use the center, not color alone, to judge doneness. Molasses and brown sugar can darken the top before the oatmeal has set. The 32–38 minute range is for an 8-inch square pan; oven and pan differences can affect timing, and a different pan size changes the depth of the mixture.

Gingerbread Baked Oatmeal Variations

Use Plant Milk

Unsweetened plant milk can replace the dairy milk, though the result may vary by product. The butter still contains dairy, and the egg and butter mean this change alone does not make the recipe vegan.

Add Nuts

For a crunchier interior, fold up to 1/4 cup chopped pecans or walnuts into the oat mixture before baking.

How to Store and Reheat Gingerbread Baked Oatmeal

Refrigerate covered leftovers for about 3–4 days. Keep the powdered sugar and berries separate when possible, adding them close to serving.

Reheat an individual square gently in the microwave in short intervals until warm. If it seems dry, serve it with a little milk. Individual squares can also be wrapped or packed separately and frozen; a tested freezer-storage duration is not established. Thaw or reheat gently, then add the powdered sugar and berries.

Nutrition

Approximate nutrition per serving, based on 1 of 9 squares: 180 calories, 5g protein, 6g fat, and 31g carbohydrates. Approximate nutrition per 100g: 245 calories, 7g protein, 8g fat, and 42g carbohydrates. Values vary with the milk and other ingredients used.

These small Danishes bake in a muffin tin, where squares of puff pastry rise into open cups around a sweetened cream cheese filling. Cinnamon-spiced plum preserves sit in the center, leaving the pale cheese and flaky, lightly golden corners visible.

The preserves go in after the pastry starts to set, which helps keep the fruit from running over the edges. Keep the pastry cold while shaping it, then judge doneness by its puffed, golden edges rather than the clock alone.

Ingredients for Christmas Sugar Plum Cheese Danish

• 2 sheets frozen puff pastry, thawed but cold (500g)
• 8 ounces cream cheese, softened (225g)
• 1/4 cup granulated sugar (50g)
• 1 teaspoon vanilla extract
• 1/2 cup plum preserves or jam (160g)
• 1/2 teaspoon ground cinnamon
• 1 large egg, beaten with 1 teaspoon water
• 1 tablespoon powdered sugar, for dusting

Makes 18 small pastries. A standard 12-cup muffin tin will require two batches.

How to Make Christmas Sugar Plum Cheese Danish

1. Preheat and prepare: Fully preheat the oven to 400°F (205°C). Lightly grease the muffin-tin wells. Keep the thawed pastry refrigerated until ready to cut.
2. Mix the fillings: Beat the softened cream cheese, sugar, and vanilla until mostly smooth and spreadable. In a separate bowl, stir the cinnamon into the plum preserves.
3. Shape the cups: Cut the cold pastry into roughly 3-inch squares, adjusting for the size of the sheets and muffin wells. Gently press one square into each well without stretching it thin, leaving the corners raised. If the pastry becomes soft or limp, refrigerate it briefly before baking.
4. Add the cheese filling: Spoon a small amount into each cup, keeping it below the raised corners. Brush the exposed pastry tops lightly with egg wash, avoiding the cut sides and any pooling in the wells.
5. Begin baking: Bake uncovered for about 9 to 10 minutes, until the pastry corners begin to puff and set.
6. Add the plum preserves: Carefully spoon a modest amount into the center of each cup, leaving some cream cheese visible. Bake for about 4 to 6 minutes more. Start checking at 12 minutes total: the pastry should be puffed and lightly golden, with a set, layered base rather than a pale, doughy one. The cheese should be hot and set around the edges, and the preserves glossy. Rotate the tin near the end if it browns unevenly.
7. Cool and finish: Let the pastries rest in the tin for about 5 minutes, then carefully transfer them to a rack. Let the centers cool until warm rather than scorching. Dust lightly with powdered sugar shortly before serving.

Keep the remaining pastry cold while the first batch bakes. Puff pastry brands, muffin tins, and ovens can brown at different rates, so use the pastry’s color and texture to decide when each batch is done.

How to Keep the Pastry Cups Flaky

Cold pastry and a fully preheated oven help the layers puff. The pastry should bend enough to fit the wells but still feel cool as you work. Keep the egg wash on the exposed top surfaces; if it runs down the cut sides, it can seal the layers and limit their rise.

Why Add the Plum Preserves Partway Through?

Starting the bake with just the pastry and cream cheese gives the cups time to set before the preserves warm and flow. Adding the fruit later can reduce run-off, though a thin jam may still leak. Use a small spoonful and keep it centered in each cup.

How to Store and Reheat the Pastries

Refrigerate leftovers in an airtight container and use within 2 to 3 days. Reheat in a 300°F (150°C) oven or toaster oven for a few minutes, until warmed through and the pastry perks up. A brief microwave warm-up works, but it may soften the pastry.

The cream cheese filling can be mixed up to 3 days ahead and refrigerated. Assemble the cups close to baking so the filling does not soften the pastry.

Nutrition

Approximate nutrition per pastry, based on 18 pastries: 235 calories, 3g protein, 16g fat, and 21g carbohydrates. Approximate nutrition per 100g: 450 calories, 6g protein, 31g fat, and 40g carbohydrates. Values will vary with the puff pastry and preserves used.

Thick slices of brioche or challah get a brief dip in an eggnog custard, then cook in a skillet until golden outside and set in the center. This is an individual-slice version, not an overnight casserole. A short dip keeps the bread sturdy enough to turn, while moderate heat lets the custard cook before the surface gets too dark.

Finish the warm slices with a light dusting of powdered sugar. Eggnog varies in sweetness and spice, so the custard can be adjusted if a milder flavor is preferred.

Prep time: 10 minutes. Cook time: 15–20 minutes in batches. Total time: 25–30 minutes. Makes 4 servings, about 2 slices each.

Ingredients for Eggnog French Toast

• 8 thick slices brioche or challah, about 3/4 inch thick (400g)
• 4 large eggs
• 1 cup eggnog (240g)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch fine salt
• 2 tablespoons unsalted butter, as needed for the skillet (30g)
• 1 tablespoon confectioners’ sugar, or enough for a light dusting

How to Make Eggnog French Toast

1. Whisk the custard: In a shallow bowl, whisk the eggs, eggnog, vanilla, cinnamon, nutmeg, and salt until the spices are dispersed and no streaks of egg white remain.
2. Heat the skillet: Preheat a large nonstick or well-seasoned skillet over medium heat. Add a little butter and swirl to coat the surface. It should melt and foam gently, not smoke or turn dark quickly.
3. Dip the bread: Dip each slice on both sides for about 10–15 seconds total, just before cooking it. Let excess custard drip into the bowl, then place the slice in the skillet.
4. Cook in batches: Leave room around the slices and cook uncovered for about 2 minutes per side, turning once. Start checking the first side at about 1 1/2 minutes; turn when it is golden and releases readily. Both sides should be golden to medium brown, with a few darker toasted patches, and the center should feel set rather than liquid or slick. If the outside darkens before the center sets, reduce the heat to medium-low. Add a little butter between batches as needed, wiping out darkened residue first.
5. Finish and serve: Arrange the warm slices overlapping on a long platter. Dust lightly with confectioners’ sugar just before serving so it stays visible. Offer maple syrup on the side, if desired.

Choosing Bread for Skillet French Toast

Brioche and challah are sturdy enough to hold their shape through a quick dip and turn. Aim for slices about 3/4 inch thick; thin, very soft bread can become difficult to handle once coated. There is no need to soak the slices ahead of time for this skillet method.

How to Tell When the Center Is Set

About 2 minutes per side is a starting point, not a fixed cooking time. Thicker bread and differences in skillet heat can change how quickly the custard cooks. Look for browned surfaces and a center that feels set when gently pressed. If checking with an instant-read thermometer, the center should reach 160°F (70°C).

For a Milder Eggnog Flavor

Eggnog brands vary in sweetness and spice. If a milder custard is preferred, replace up to 1/4 cup of the eggnog with the same amount of milk or half-and-half. Replace the eggnog rather than adding extra liquid.

Storing Leftovers

These slices are best freshly cooked. Refrigerate leftovers promptly in a covered container and use within 3 days.

Nutrition

Approximate nutrition per serving, based on 2 slices: 550 calories, 17g protein, 27g fat, and 57g carbohydrates. Approximate nutrition per 100g: 250 calories, 8g protein, 12g fat, and 26g carbohydrates. Values vary with the bread and eggnog used and how much butter remains in the skillet.

Tart cranberry pieces and orange zest run through this tender buttermilk cake, with a pale, coarse crumb topping baked onto the surface. An 8-inch square pan makes a thick cake that cuts into nine substantial pieces.

Keep the cranberries coarsely chopped so they remain visible in each slice, and scatter the topping loosely so it stays craggy rather than forming a dense layer. The center-pick test matters more than the clock: pan material and oven behavior can shift the baking time.

Ingredients for Cranberry Orange Coffee Cake

For the cake

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 1/2 cups fresh or thawed cranberries, drained and coarsely chopped (150g)
• 1 tablespoon finely grated orange zest
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract

For the crumb topping

• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 5 tablespoons unsalted butter, cold and cubed (70g)

How to Make Cranberry Orange Coffee Cake

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease an 8-inch square pan. Line the bottom with parchment if you want to lift out the cake.
2. Make the topping: Combine the topping flour and sugar. Cut in the cold butter with a fork or pastry cutter until irregular coarse crumbs form. Keep the crumbs loose and set aside.
3. Prepare the flour and berries: If the drained cranberries still feel wet, set aside a small spoonful of the measured cake flour to toss with them later. Whisk the remaining cake flour with the baking powder, baking soda, and salt. Coarsely chop the cranberries, leaving distinct pieces rather than mincing them.
4. Mix the batter: Beat the softened butter, cake sugar, and orange zest until creamy. Beat in the eggs and vanilla. Add the flour mixture in portions, alternating with the buttermilk, and mix just until no dry flour remains. The batter should be thick but spreadable.
5. Add the cranberries: If you reserved flour, toss it lightly with the cranberries. Fold the berries gently through the batter so they are distributed without overmixing. Spread the batter evenly in the pan.
6. Top and bake: Scatter the crumbs over the batter without pressing them down. Bake uncovered for about 38 to 45 minutes, beginning to check at 38 minutes. The edges should be lightly golden and the center set. A wooden pick inserted into the center should come out clean or with a few moist crumbs, not wet batter.
7. Cool and cut: Cool in the pan for at least 20 to 30 minutes before cutting into nine squares. Let it cool longer for cleaner cuts and a topping that stays in place.

When Is the Coffee Cake Done?

The 38-to-45-minute range is for an 8-inch square pan; a thinner cake in a 9-inch pan may bake faster, while a Bundt cake needs different timing. Check before 38 minutes if you use a dark metal pan or the edges brown quickly. Look for a set center and a pick with no wet batter rather than waiting for the full baking time.

How to Store Cranberry Orange Coffee Cake

Once fully cooled, store the cake airtight at room temperature for about 2 to 3 days. Serve it at room temperature or slightly warm.

To freeze, store fully cooled portions airtight for up to about one month. Thaw before serving; the crumb topping may soften after freezing.

Nutrition

Approximate nutrition per square, based on 9 servings: 410 calories, 6g protein, 19g fat, and 55g carbohydrates. Per 100g: about 350 calories, 5g protein, 16g fat, and 48g carbohydrates. Values vary with ingredients and portion size.

Refrigerated biscuit dough bakes into a pull-apart Bundt ring coated with sticky butterscotch and brown-sugar butter. Chopped walnuts run through the bread and cover its glossy surface. This version uses butterscotch pudding mix rather than a cinnamon-sugar coating.

Keep the dough pieces loosely arranged so the center can bake through, and check a piece from the middle of the ring before turning the bread out. The top may be browned while dough between the center pieces is still pasty.

Ingredients for Christmas Morning Monkey Bread

• 2 cans refrigerated biscuit dough, about 16 ounces each (900g total)
• 3/4 cup packed light brown sugar (150g)
• 1/4 cup granulated sugar (50g)
• 1 small package instant butterscotch pudding mix, about 3.4 ounces (95g)
• 1 1/2 cups chopped walnuts, divided (180g)
• 1/2 cup unsalted butter, melted (1 stick; 115g)
• Nonstick cooking spray or softened butter, as needed for the pan

How to Make Christmas Morning Monkey Bread

1. Preheat and grease the pan: Heat the oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan, including the center tube and every crevice.
2. Cut the biscuits: Separate the biscuits and cut or break each into roughly bite-size pieces. Do not knead or compress them.
3. Coat the dough: Mix the brown sugar, granulated sugar, and dry pudding mix, breaking up any sugar clumps. Toss the biscuit pieces in the mixture in batches to coat them evenly.
4. Layer the bread: Scatter about half the walnuts in the prepared pan. Add the coated dough loosely, scattering some of the remaining walnuts between the pieces and reserving a generous portion for the exposed top.
5. Add the butter: Pour the melted butter evenly over the dough and walnuts. Put the pan in the preheated oven promptly rather than letting the coating sit.
6. Bake: Bake uncovered for about 35 to 45 minutes, starting to check at 30 minutes. The surface should be deep golden brown, but check the middle too: pull apart a piece near the center of the ring. If dough between the layers is raw or pasty, keep baking. Loosely tent the pan with foil if the top is getting too dark before the center is done.
7. Rest and invert: Let the bread stand in the pan for 3 to 5 minutes. Using oven mitts, place a serving plate wider than the pan over it and carefully invert. Lift off the pan, return any stuck walnuts or pieces to the bread, and serve warm.

Why the Baking Time Can Vary

Bundt-pan dimensions, oven browning, and how closely the dough pieces sit together affect when the center finishes. Use the pulled-apart center piece—not the browned surface alone—to judge doneness.

A deep loaf pan or 9×13-inch baking dish changes the bread’s shape and depth. If using one instead of a Bundt pan, check the center early rather than relying on the Bundt-pan baking time.

Serving and Storing Monkey Bread

Serve warm on a platter, with fresh fruit alongside if desired. Cover leftovers and store at room temperature for up to 2 days. Microwave individual portions for about 15 to 20 seconds to soften them.

For longer storage, cool the bread completely, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator. To reheat, cover loosely with foil and warm at 300°F (150°C) for about 10 to 15 minutes.

Nutrition

Approximate nutrition per serving, based on 12 servings: 490 calories, 7g protein, 27g fat, and 58g carbohydrates. Approximate nutrition per 100g: 420 calories, 6g protein, 23g fat, and 50g carbohydrates. Values vary with the biscuit dough and pudding mix used.