Gingerbread Bread Pudding with Bourbon Sauce
Despite best intentions and multiple alarms, I will simply never be the pearl-wearing brunch hostess who pulls a perfectly timed soufflé from the oven. Gingerbread Bread Pudding with Bourbon Sauce reminds me that my style of hosting—fervently praying the guests are late while shoveling crumbs under the rug—is completely acceptable.
I come from a long line of pro-holiday meal planners. My Grammy writes her entire menu on individual index cards, creates a multi-week timeline, then preps most of the dishes in advance. My mom never runs out of ingredients and is always poised to greet her guests with a cocktail. Neither of these women has ever been caught hiding dirty dishes in the pantry two minutes before the party begins, and both serve multi-course meals fit for the cover of Southern Living.
Clearly the genes of a well-organized hostess reside within me, and Gingerbread Bread Pudding with Bourbon Sauce is my missing link to the family party-planning prowess.
Gingerbread Bread Pudding with Bourbon Sauce is the ideal breakfast for the hurried holiday hostess (or any weekend you’re feeling lazy), because it can be prepped entirely in advance. The night before, whisk together the eggs, milk, and gingerbread spices. Pour them over the toasted bread cubes, then bake when you wake. Even better, freeze unbaked Gingerbread Bread Pudding, and you’ll have a decadent, comforting breakfast ready on command. Four days before my friends came for brunch, I prepped and froze Gingerbread Bread Pudding, then popped it into the oven just before my pals arrived. Ta-dah! A from-scratch breakfast, with zero day-of effort. I might even tackle a soufflé next time. Let’s bust out the pearls.
To be honest, I’m actually envisioning you in your footie pajamas (not pearls) joying a big plate of Gingerbread Bread Pudding with Bourbon Sauce. No, it’s not weird that I’m thinking about you in your footie pajamas. I own a pair myself.
Gingerbread Bread Pudding with Bourbon Sauce is rich, deeply spiced, and bursting with cozy holiday flavors. Every bite reminded me of afternoons spent baking pies with my grandma, writing letters to Santa, or watching afternoon football games with my uncles to work off our holiday food comas. Gingerbread Bread Pudding with Bourbon Sauce fuses the comforting memories of childhood—the extra gingerbread cookie grandma sneaks into your bag—with a grown-up appreciation for layers of flavor: golden raisins, toasty pecans, spicy sweet crystallized ginger, and a little extra spirit (ahem, bourbon.)
Think bread pudding is for dessert-only? I petition that bread pudding is essentially a gussied-up French toast bake. As with my Supreme French Toast Bake, I lightened up our Gingerbread Bread Pudding by swapping out the heavy cream for non-fat evaporated milk and reducing the quantity of the sugar. (Don’t worry—it’s still plenty sweet.) The results exceeded my every expectation. Gingerbread Bread Pudding with Bourbon Sauce is rich in flavor with a creamy texture and toasty topping. I also lightened up the Bourbon Sauce (which tastes even better than it sounds), so feel liberated to ladle on that dreamy nectar with abandon.
For a stress-free holiday breakfast, combine make-ahead recipes like Gingerbread Bread Pudding with simple dishes you can pull together quickly in the morning. King Arthur Flour—a brand whose recipes and products I adore—offers a line of superb baking mixes that will save you time, while still giving your friends and family a special treat. I had the opportunity to try the whole grain Gingerbread Scone Mix and oh my. Don’t tell, but I may or may not have raked in some serious compliments for my fabulous “homemade” scones at brunch. Fluffy, perfectly spiced, and bursting with ginger flavor, these King Arthur Flour scones beat the pants off some I’ve tried at bakeries around town.
King Arthur Flour has also compiled a collection of make-ahead recipes and offers a variety of adorable bake-and-give pans, ideal for sharing your baked goodies. I used these mini panettone wrappers to bake individual Gingerbread Bread Puddings with Bourbon Sauce. They held up perfectly in the freezer and the oven and made clean up a snap. Plus, now when I transport my baked treats to our holiday gatherings in these pans, I won’t have to harass my Great Aunt Mildred* to return my Pyrex.
*I don’t really have a Great Aunt Mildred, but I do truly detest having to chase down my dishes after a party.
To add a little stress-free spice to your holiday breakfast table, I’m teaming up with King Arthur for a Make Ahead Breakfast Giveaway! One lucky winner will receive:
- 1 package of Mini Diced Ginger: Golden jewels for ginger lovers, as well as the secret ingredient in Gingerbread Bread Pudding, as well as my Chocolate Chai Cinnamon Rolls.
- 1 set of Mini Panettone Papers: Perfect for baking and sharing your favorite holiday treats.
- 1 box of Gingerbread Scone Mix: Fluffy and fabulous. Go ahead, take full credit.
**Giveaway ended. Thank you to all who entered!**
With its holiday flavor, make-ahead ease, and dash of spirit, Gingerbread Bread Pudding with Bourbon Sauce is the ideal addition to your holiday breakfast menu. Bake individual Gingerbread Bread Puddings as I did here, or create one giant pan of Gingerbread Bread Pudding bliss. When you raise your spoon to dig in, relish the fact that you both baked a decadent homemade breakfast and hit the snooze.
This kind of victory calls for pearls. Or footie pajamas. Either way, I like your style.
Gingerbread Bread Pudding with Bourbon Sauce
Ingredients
For the Bread Pudding:
- 6 cups French bread — 1/2 inch-cubes, lightly packed (about 10 ounces)
- 3/4 cup non-fat evaporated milk
- 3/4 cup non-fat milk
- 2 large eggs
- 1/2 cup dark brown sugar
- 3 tablespoons molasses
- 3 tablespoons bourbon, — any brand you like to drink; I'm a fan of Bulleit
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground all spice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1/3 cup minced crystalized ginger
- 1/3 cup toasted chopped pecans
- 1/3 cup golden raisins
For the Bourbon Sauce:
- 1/3 cup non-fat evaporated milk — or substitute whipped cream or half and half if you are feeling decadent
- 1/4 cup granulated sugar
- 3 tablespoons bourbon
- 2 tablespoons non-fat plain yogurt
Instructions
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Place rack in the center of your oven and preheat to 350 degrees F. Arrange bread in a single layer on an ungreased baking sheet. Bake for 8 minutes or until lightly toasted. (Alternatively, you can let bread cubes sit out overnight.) To bake individual bread puddings: Lightly spritz a muffin tin with cooking spray or line with paper liners. (Alternatively, you can use 6, 6-ounce lightly greased ramekins or 6 ungreased mini panettone papers.) To bake a single bread pudding: Lightly spritz a 9x5-inch loaf pan with cooking spray.
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Meanwhile for the bourbon sauce: Place a deep mixing bowl, beaters, and the 1/3 cup evaporated milk in the freezer to chill for 20 minutes.
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In a large mixing bowl, whisk together the 3/4 cup evaporated milk, non-fat milk, eggs, brown sugar, molasses, bourbon, vanilla, cinnamon, all spice, cloves and salt. Add bread cubes, ginger, pecans, and raisins. Let mixture stand 20 minutes, stirring the bread occasionally to ensure all cubes soak up the milk.
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To bake bread pudding immediately: Fill prepared pan(s) nearly to the top, gently pressing to compact. (If baking with ramekins or mini panettone papers, set the baking dishes atop a baking sheet prior to placing in the oven.) To freeze and bake: Wrap the filled pan(s) tightly with plastic wrap, then foil, and freeze for up to 3 weeks. Thaw in the refrigerator overnight, then bake as directed.
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Bake at 350 degrees F until deep golden brown on top and a knife inserted in the center comes out clean: 20-25 minutes for muffin cups; 30-35 minutes for ramekins or mini panettones; 43-47 minutes for a single loaf pan.
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To prepare sauce: While the bread pudding is in the oven, beat evaporated milk in the chilled bowl on high for 1 to 2 minutes, until it is the consistency of whipped cream. Gradually add sugar, bourbon, and yogurt and beat for several minutes longer, until thickened. Serve over warm bread pudding.
Recipe Notes
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
King Arthur Flour provided me with the giveaway items listed in this post. No other compensation was received. As always, all opinions are my own. Giveaway to remain open until Thursday, November 21st at 10:30 p.m. CST. Winner will be contacted at the email address used to leave the winning comment and will have 48 hours to respond before a new winner is chosen. Giveaway open to those 18-years or older and U.S. residents only.
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
My favorite holiday breakfast would be monkey bread. It reminds me of cold holiday mornings.
That just sounds divine Kristi! I don’t even want to wait for the holidays to have some…I need a big loaf this weekend!
We always have cinnamon rolls on Christmas morning :)
I adore cinnamon rolls Katie! My grandma serves them every year on Christmas too!
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I just tried bread pudding for the first time and was thinking of making some as it was SO good! This looks like the PERFECT holiday twist!
Thanks Taylor! Bread pudding is one of my all-time faves. It’s just so comforting!
We do either sausage cheese balls or a breakfast casserole wtih sausage, cremini mushrooms and a little white wine…but the best part is being together for breakfast during the holidays. Can’t wait to try your bread pudding recipe!
TOTALLY agree Elizabeth. And your family’s holiday menu sounds incredible!
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Oh Erin…you totally just made my Friday. Now if I could just figure out how to make this magically appear on my table I’d be in heaven!
I think that with different food blogs I read all the time Steph! Thanks and happy Friday :)
I always imagine I’d like to have cinnamon rolls for holiday breakfast, but I usually end up combatting rich holiday dinners with oatmeal or a green smoothie.
lol Tracy. That is me the day after a holiday…at least in theory. Somehow, a slice of leftover pie tends to work its way in there too ;-)
Woah! These look amazing, love the drizzle! I wish I had one for breakfast :)
Thanks Ashley! Now that we’ve eaten them all, I wish I did too!
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This looks fabulous! Definitely adding this to my upcoming dishes.
I like doing a casserole for holiday breakfasts so you can do all the work the night before and just eat come morning. A good croque madame casserole never fails to please!
And of course I follow you everywhere! Such a great blog.
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My favorite holiday breakfast is my mothers buttermilk biscuits with honey.
Sandy, that sounds just heavenly! I love honey on biscuits.
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Bourbon sauce on bread pudding is the like the pinnacle of all that is holy during the holidays!! I can’t have the holidays with out bread pudding with bourbon sauce!
Bourbon does have a magic way of making everything merrier! Pretty much the entire month of Nov/Dec is an excuse to make bread pudding for me, plus it gives me a good reason to buy excess number of baguettes. Thanks lady! Happy Friday :)
So rich, yum and irresistible! Love the bourbon sauce.
Thanks Angie! I totally couldn’t help myself on the bourbon sauce, and I couldn’t be happier that I gave in :)
Favorite holiday breakfast is sticky buns or cinnamon rolls. I am on a mission to find and make the best PA dutch style sticky buns for Christmas this year (and thanks to my recent trip down to King Arthur Flour in Norwich I have sticky bun sugar on hand).
That sounds like an honorable mission! And that sticky bun sugar must be positively divine. If you find a favorite recipe and don’t mind passing it along, I’d love to hear which one you end up loving!
I agree, if you discover the best, please, please share it with Erin so we can all enjoy!
Thanks so much Sharry! This is one of my favorite make-ahead dishes, and I hope you enjoy it too :-)
OK. I’m all set with footie PJs but there’s no gingerbread bread pudding in my hand. What’s wrong with this picture? :)
It sounds like you need some bread pudding in your life ASAP Melanie! :)
My favorite holiday breakfast…Christmas cookies! This may be a new one though, I’ll have to make it sans bourbon! Extra vanilla?
Christmas cookies would be an OUTRAGEOUS holiday breakfast. Love it :)
In the sauce, I’d omit the bourbon, then sub 1/2 teaspoon of vanilla extract. Taste, and then add a touch more vanilla to suit your style. In the bread pudding, use milk in place of the bourbon–this is a great question. I’ll add it to the recipe notes!
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I love our annual quiche on Christmas morning! I think gingerbread bread pudding would be a nice addition. :)
I actually served this with a quiche at brunch and it was a PERFECT combo. Thanks Colleen!
Bourbon sauuuce. <3 This looks incredible! I've never made bread pudding, but this gingerbread version looks crazy good!
Beth, this recipe will sell you on bread pudding for life! Especially the sauce. It’s dangerously delicious! Thanks and have a great weekend.
My dad always prepares a make-ahead egg casserole for Christmas morning. Maybe make-ahead bread pudding would be a good addition!
Heck yes Kara–sounds like these two are meant to be on your holiday table :) Thanks for entering and have a lovely weekend!
We always have cinnamon rolls while watching the macys day parade !!
We love watching the Macy’s parade too Angel! And with a cinnamon roll in hand? Sounds like perfection.
Erin, these are so cute! I love how they are individually wrapped. Love a make ahead meal, especially a freezer friendly one. Sounds like I could learn a thing or two from your grandma and mom, what great hostesses! I’m definitely more like you, the time when guests arrive sneaks up way too quickly. But I’m sure we’ll get better with practice!
Oh, and my favorite holiday breakfast dish is definitely cinnamon rolls. Yum!
Great point Natalie–practice makes perfect! We’ll just have to eat a lot of brunch to “work on our hostess skills.” Also, I LOVE cinnamon rolls on holiday (or any) morning too!
My go-to holiday breakfast has always been french toast and hot chocolate. But given that I love gingerbread and adore, to the point of obsession, bread pudding, this might have to replace my old standard!
Yay! So happy this recipe combines two of your favorites Alison. I’m a huge sucker for bread pudding too…and now I love the idea of combining i with a big mug of hot chocolate since you suggested it. Can it be the holidays yet? I can’t wait!
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We always cook the sourdough waffles from the KAF whole grain baking book when family is in town.
LOVE that cookbook Scott. I’m going to have to check out the sourdough waffle recipe now. Thanks for the tip! Yum.
My favorite holiday breakfast is my Grammy’s sausage soufflé we have every Christmas morning with homemade hot cocoa :)
HIGH FIVE for sausage souffle! And I almost forgot about the hot cocoa. I’m getting hungry…
These look amazing and so cute!
I have never made bread pudding but I love the individual cups!
Oh my, if you have never had bread pudding, you are in for such a treat. It’s a pan of comfort and so easy to prepare!
can I come over for these – i wont judge you for hiding dirty dishes and not wearing pearls I promise.
ABSOLUTELY! You are welcome any time lady :)
These photos are amazing! And the recipe; I don’t think I could ask for more. All those fall and Christmas flavors, easy, and prep ahead of time? I can definitely see this on our holiday table. Thank you so much for sharing, it looks just incredible!
Awwwww thank YOU Mary Frances. I hope you and your family love it :)
My favorite holiday breakfast dish is baked french toast casserole, so this bread pudding would be even more amazing! I am so excited to try it! I found it amusing that you too are the one scurrying around hiding dirty dishes before guests arrive, praying they show up late. I am definitely that person, even with the best intentions of having a perfectly timed meal come out of the oven when guests arrive.
Danae, I forever have the best of intentions….and am forever behind schedule, lol. I try to remind myself that as long as the food is good, my guests will forgive me :)
Our fav holiday breakfast dish is cinnamon rolls. I let them rise overnight in the fridge and then pop them in as soon as I get up. Brew the coffee, let them bake, then nibble while we open our stockings. Awesome.
That IS awesome. And now I’m totally craving a pan of fresh cinnamon rolls!
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My favorite holiday breakfast dish is a make ahead cheese strata. Assemble the night before then refrigerate. Just pop in the oven in the morning!
My favorite holiday breakfast is anything carb-related, so this bread pudding absolutely fits the bill. Thanks for the giveaway!
My favorite holiday breakfast Panetone French Toast
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I can’t decide what I like better: the pudding itself or the sauce… This sounds like the perfect Christmas brekfast, so so yummy!
Have a great weekend :D
Thanks lady! It tasted like the holidays baked into a little pan just for me :) Have a great weekend yourself!
I love making baked oatmeal for holiday breakfasts!
I adore baked oatmeal too Caroline! So many yummy flavor options, and it’s soooo comforting.
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I enjoy making banana bread for weekend breakfasts. I will have to try your bread pudding though…that could become a new level of OM NOM NOM NOM.
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You are so sweet! Thanks so much Beth. Have a great weekend!
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lol, thanks Beth!!! I’d be honored to be at that level ;-)
My favorite breakfast is a crock-pot egg, hash browns and sausage dish that cooks overnight and is ready when we get up in the morning.
I make Easy Oven Omelet every Christmas. It is an easy prepare the night before and bake in the morning baked omelet.
I love make ahead dishes but have never tried an omelet prepped in advance. Great idea!
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My favorite holiday breakfast would begin with Mimosas! :)
CHEERS Audrey! Love it :-)
Home made sticky buns! Loaded with pecans, Or orange flavored sweet rolls.
Those are two of my absolute favorites too! Thanks for entering and have a great weekend!
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Sausage, biscuits and Hot cocoa are my favorite holiday breakfast!
Eggs benedict and mimosas! This year I was looking for something for breakfast, that I can make ahead and I have found it with your bread pudding!
Angie I’m so glad!! Also, I’m completely craving Eggs Benedict + mimosas now. Yum!
Our favorite Christmas breakfast is home-aid cherry danishes, artichoke spinach quiches served with hot chocolate and eggnog!!
What a feast Alicia! Can I come over? ;-)
This looks amazing especially since I love all things ginger. We usually have nice fluffy hot biscuits with sausage. Not to heavy but will tide you over until the big lunch! I already receive King Arthur newsletter and I don’t do twitter, but have completed all other entry requirements.
I love all things ginger too! Your family’s classic breakfast sounds like it would hit the spot. Thanks!
Cinnamon rolls, or tamales!
Tamales? How yummy and unusual! Thanks for entering and have a great weekend!
Love to make homemade cinnamon rolls for a special breakfast!
Barb, cinnamon rolls are one of my favorite special breakfast treats too! You just can’t beat ’em :-)
My favorite holiday breakfast is what I call “Breakfast Lasagna” made with french toast, apple pie filling, shredded cheddar cheese and granola….served with sour cream and brown sugar sauce.
Holy moly Cynthia! That sounds amazing!
My favorite breakfast that we have every year on Christmas morning is french toast using Panetonne bread. Delicious!
My Italian in laws introduced me to panettone last year, and now both sides of the family are hooked! What a great idea to use it to make French toast Paula–sounds HEAVENLY.
I make a cinnabon type roll, with extra frosting.
Allllll about the extra frosting Tracy. I like your style!
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Our favorite Christmas breakfast has been pecan coffee cake.
I just love the flavor pecans add to all sorts of breakfast dishes Diane. Sounds delicious!!
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French toast for me!
I love French toast too Tammy! Thanks for entering:-)
My favorite holiday breakfast is my Grandmother’s coffee cake!
Grandmothers know best! I bet her recipe is just perfect :-)
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Love monkey bread”
We served monkey bread for the first time last Christmas Amy and it was a hit! Now I’m craving it again :-)
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Julia Child’s Pecan Sticky Buns… They are totally decadent!
OH YUM!!! Julia is just amazing, and I adore pecans. What a special morning treat Connie!
My favorite is Barefoot Contessa’s Sticky Buns. Delicious when they come right out of the oven.
Ina is one of my most trusted cooking resources Ralph! I bet her sticky bun recipe is to die for. Thanks for entering and have a great weekend!
My favorite is cream cheese, currant, pecan rolls with lots of cinnamon. I do everything but the baking a few days ahead and freeze. Not only are they fresh from the oven, but all that cinnamon and pecans gives a holiday aroma to the whole house.
Rita, I love creative twists on sweet rolls, and that combo of flavors sounds incredible!!! Making/freezing/baking is also so smart. You are making me hungry :-)
I have to make my famous Cinnamon Raisin Belgian Waffles with Warm Cinnamon Apple Topping. Soooo yummy on a cold winter morning!!! :)
FAMOUS??? Kerry those sound outrageous! Want to give up your secret recipe? ;-)
my favorite holiday breakfast dish is pumpkin cinnamon rolls!
I LOVE pumpkin cinnamon rolls Jessica! I just made a pumpkin pull apart bread (heaven!) and now want to try shaping the same recipe into rolls. Great idea!
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I make a crab egg Benedict for New Year’s breakfast. Yum !
Holy yum Elaine! I want to eat at your place ;-)
Christmas breakfast has always been a big dutch baby (baked german pancake) but we serve it with lingonberries and cream instead of the traditional apples and pears. We also have peppered bacon and lots of hot coffee.
Oh Elisabeth, that sounds heavenly. Thanks for sharing! I’m craving a Dutch baby now :-)
We make a fun breakfast out of our Christmas stockings. “Santa” leaves us plenty of dried fruits, spiced nuts, dried meats, jams, jellies & more, plus the traditional whole orange. It’s a nice balance of healthfulness & decadence. All gluten-free, all sharable, and easy to eat while we explore our stockings.
What a fantastic tradition! We nibble out of our stockings too, but it’s usually chocolate-related, lol.
Favorite holiday breakfast: Orange swirl buns, a cinnamon bun riff with orange peel for the filling flavor.
I adore orange buns Nancy! I bet your family’s are just wonderful.
We always have ship in and coffee cake for holiday breakfast.. Don’t want to spoil our dinner..
Lilah, my biggest holiday challenge is not to spoil my appetite! Coffee cake sounds perfect :-)
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My family always had French toast, fried eggs, real maple syrup, and kielbasa! although it.seems incomprehensible in this day and age, it was all cooked in bacon grease. We were never overweight, living on a farm keeps you in shape!
What a spread Jean!!! That sounds amazing, and I have no doubt you all earned every bite!
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Lol Nancy! My ‘Cooking’ RSS feed is totally out of control too!
My all time favorite holiday breakfast is a bagel slathered with cream cheese and piled high with (nova) lox and topped with a slice of tomato.
I adore lox Phyllis. That sounds delightful!
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Homemade cinnamon rolls are the family favorite around here!
Same here Gail! My grandma has a “secret” recipe she used to make for us every year, and to this day, they bring back such sweet memories for me.
I love Cinnamon Rolls.:)
Me too Kim! My grandma used to make them every Christmas and they would VANISH!
I would have to say Homemade Cinnabon Rolls. My to oldest granddaughters LOVE to help make these. They consider slathering the butter on the rolled out dough then spreading the brown sugar and cinnamon mixture their own works of art!!!! It’s fun to color the Cream Cheese icing for the Holidays!!
What fun idea to color the icing Cheryl! And cinnamon rolls are definitely works of art. What a great tradition!
My favorite holiday breakfast is scrambled eggs with sausage and blueberry muffins. It is what my Grammie always made on Christmas morning, and we continue the tradition. It wouldn’t be Christmas without it!
My Grammy (same name different spelling!) always make blueberry muffins on Christmas morning too Laura! We look forward to them every year, and it wouldn’t feel like Christmas without them. I love traditional holiday foods like that :)
We like the ubiquitous sausage and egg strata and monkey bread. The day after a turkey dinner, though, we poach eggs and serve them on left-over (planned-over?) stuffing. Yummm!
I just saw a poached eggs over stuffing recipe yesterday Ann and thought it was BRILLIANT! And we definitely make extra food on purpose, just to have the leftovers! They are practically the best part :)
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My favorite holiday breakfast is strata along with frosted cut out cookies and oranges — a great tradition I married into!
That is an amazing tradition Maria! I kind of want to start it in my house now!
My aunt makes this breakfast pizza situation with crescent roll dough and there’s lots of sausage and cheese involved and I just huddle up in my dining room chair with my sweats and sometimes a blankie (because I’m still 4 and her house is always cold) and sit in peace because there’s cheese and crescent roll dough in my breakfast casserole. Hallelujah, amen.
Hallelujah is right!!! Your aunt knows what’s up, and I wander around my house with blankets 24-7. Nothing wrong with staying connected to your inner kid ;-)
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Homemade cinnamon rolls make holiday mornings special!
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My favorite Christmas breakfast is a breakfast bread pudding with sausage and cheese. Made the night before and baked in the mornin.
Linda, one of our family favorites is the exact same dish! We call it “sausage souffle” and it’s from my grandma’s old cookbook. So delicious!
Thank you for the recipe. This is definitely being served at our house on Christmas morning.
I am so so glad Anna!! I hope you all love every bite. Have a wonderful weekend!
This looks amazing! I will serve this along with our traditional sausage casserole.
We always have home make cinnamon rolls before opening presents!
My favorite is apple raison stuffed French toast.
Pauline, I love the combo of apples and raisins. Your recipes sounds like French toast heaven :)
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Being from south LA, I have to say bread pudding is my favorite!
Growing up I’d help my Mom roll Sausage Cheese Balls the night before Christmas, while watching the movie White Christmas. We always have these Christmas morning, easy to pop in the oven then into our mouths, while watching the kids open their gifts. I’ve made them many ways: with pork, turkey, or veggie sausage…it’s always good! Definitely my favorite!
My mom makes the BEST sticky buns ever (sorry Mrs. Teats!) and any day these were made was a holiday!
I love to make monkey bread on Christmas morning!
That’s my sister’s favorite Jenna. How yummy!
Homemade Cinnamon Rolls are my favorite…. Your Chocolate Chai Rolls sound heavenly!! P.S. …. I have a cute little apron with the pearls attached.
Thanks so much Tracy! I’m a little obsessed with those chocolate rolls right now, so I hope you like them too :). PPS. I need that apron. Sounds so cute and perfect for hosting!
Overnight Baked French Toast! I am a follower and fan of KAF.
Susan, baked French toast is one of my all-time favorites and brunch go-tos. You just can’t go wrong, and I bet yours is amazing!
My dad always made scrambled eggs with lots of cheese so whenever I have that it makes me remember all those Christmases.
Food is such a wonderful way to stay connected to fond memories Donna! Big fluffy pancakes always remind me of my dad. Thanks for sharing!
I always make shrimp gumbo and French bread French toast with strawberries and whipped cream for Christmas brunch. found this in a woman’s day magazine a long time ago.
Both recipes sound just lovely Barbara!! I love favorites that you hold onto and make year after year.
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My favorite holiday breakfast dish is cinnamon rolls.
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This sounds wonderful! My Favorite Christmas Breakfast is Banana Foster Waffles!
Theresa, those sound DIVINE. I adore bananas foster and am now dreaming of turning it into a waffle. Yum!
Ooooh…you and me both on the hostessing! I am perpetually behind it seems. Usually when guests walk in, I’m still in my dirty apron, oven mitts in hand, and frazzled look on my face. Make ahead meals like this save my sanity (and my reputation as a great hostess. :)
At least I’m in good company Courtney! I figure as long as the food is tasty, we’re doing ok, right?
Christmas breakfast is the homemade pecan rolls that my sister makes – they are divine!
BEST SITER EVER! That sounds just heavenly Beth!
I serve an overnight strawberry-bananas rent toast casserole .
Strawberry banana would make for such a fun flavor of French toast Sonja! That sounds soooo yummy. Thanks for sharing!
Love reading about this recipe! For holidays, I like making French toast casserole using my homemade cinnamon bread with a touch of brandy added to the brown sugar “gravy”!
Rita, that sounds just wonderful! Mega bonus points for making your own bread (and for the brandy too ;-) )
I love gingerbread and my husband loves bread pudding, so I’m definitely going to have to try this!
I’m so glad–it sounds like this was made for the two of you Maureen! Hope you love every bite :)
Pinned: http://www.pinterest.com/pin/301530137523008495/
French toast made with homemade challah is a favorite around here. Will have to adapt your ginger recipe to have less suga i n it for health. We love ginger thoughj so will try it.
Challah makes INCREDIBLE French toast Susan. Probably my favorite. You can certainly cut down on some of the sugar in this recipe. The molasses keeps it from tasting overly sweet, but cutting some back (you could cut down by about 1/3 I think) for health purposes wouldn’t hurt a bit.
My husband has Type 1 Diabetes, so I relly will have to redesign this recipe so that he can eat it. I will let you know what I come up with though. I probably will use a lot less molasse and use Splenda too. I made him Challah french toast this morning using pumpkin challah that I baked. He said that it was delicious. :)
Pumpkin challah??? I want to eat breakfast at your place!! I’d love to hear how you adapt this recipe-I might even make it myself that way to keep it healthier!
Will let you know what I do to adapt this recipe. my husband’s diabetes is very brittle so I am very careful with every food that I prepare. I love to cook and bake so this is fun for me!
I pre-make pancakes with fruit ( bananas, blueberries, etc) which I freeze in stacks of 3 & then can be microwaved to heat & serve upon request. I then make lots of bacon & sausage which I also freeze freeze. So come the morning with family & friends waking up breakfast can be easily made by adding eggs cooked fresh upon request while I drink my coffee & visit. I have a Nuwave countertop burner that quickly cooks eggs or most anything.
What a spread Reva! It sounds like you have it all planned out. Your friends are family are so lucky, and I’m glad you get to enjoy the morning too :)
My favorite treat is Pumpkin French Toast which adds a 1/4 cup Pumpkin Puree and pumpkin pie spice to a traditional French toast recipe. I make mine with cinnamon raisin bread. Just typing this has me craving it. I am, however, definitely trying this Gingerbread Bread Pudding when my parents come for Christmas this year!
Your pumpkin French toast sounds to-die-for!! Now I’m craving it, lol ! I’m glad you like this gingerbread recipe too :-)
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Every Christmas, I make thick-cut french toast with a hint of pure maple syrup in the batter, hot syrup on the side and a tangy-sweet cranberry sauce drizzled on top. The cranberry sauce is just a bag of whole cranberries reduced down with a little water until the cranberries “pop”, strained (optional), and more real maple syrup to cut the tartness a bit.
A.J. I now want to drizzle cranberry syrup on my French toast forever more. That sounds just delicious!
Our traditional holiday breakfast is a simple sausage roll – cream cheese and spicy sausage baked in crescent dough.
Brenda, that sounds absolutely delicious! Simple, yes, but soooo comforting. I’d love to wake up that!
we always have a cheesy egg souffle for christmas breakfast. i look forward to it every year!
We have something similar Sarah, but with sausage too. So comforting!
My favorite holiday breakfast isn’t really breakfast at all. When my siblings and I were all young, we started Chrismast morning with cups of tea (coffee for my parents) and a plate of my mother’s Christmas cookies to nibble on while we opened presents. After all the gifts were opened and the wrappings cleaned up, then we had “real” breakfast.
Liz, Christmas cookie snacking is definitely a holiday must, lol. I feel like I always sneak in a handful of chocolate covered pretzels before the “real” breakfast begins. It’s a day to celebrate after all!
Fried cinnamon rolls with a vanilla drizzle is our Christmas breakfast!
Linda, WOW. I didn’t even know you could fry a cinnamon roll. Those must be so addictive!
I like to serve Peach Melba for breakfast on a Holiday!
http://www.pbs.org/food/the-history-kitchen/opera-escoffier-and-peaches-the-story-behind-the-peach-melba/
Oh YUM! How gorgeous and special. Thanks for sharing the recipe and history about it too–what a fun (and tasty) read!
The hard thing is getting the peaches in December; I pay through the nose for them!
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I’ve never cooked with bourbon and I’m not familiar with liquor. What bourbon am I looking for to make this recipe?
Hi Carrie! Such a good question. You can really do any bourbon you like well enough to drink, but if you not familiar, I’d recommend Bulleit bourbon. It’s super smooth and doesn’t overpower the dish, plus it’s great for a variety of winter cocktails and other baking too! I’ll make a note in the recipe about it–thanks for bringing it up!
Fresh, homemade cinnamon rolls have been my favorite Christmas morning treat since I was little.
Toni, fresh cinnamon rolls are a tradition in our family too. You just can’t beat ’em!
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Our family favorite is “Holiday eggs” aka eggs au gratin, but my personal favorite is potatoes benedict, Eggs benedict on a hash brown instead of the english muffin
Amy both sound just divine. I loveeeee eggs Benedict but have never made it over potatoes. What a tasty idea!
sooooo you are going to brings these with you when you come next week right??
lol. I don’t think they’ll fit in the carry on, but I can help you make some of these cuties (or a fresh loaf of pull apart bread) when I arrive if you like!
Pull-apart rolls and hot chocolate. Mmm.
Jenn, I’d love to share a big pan of those with you! While sipping hot chocolate of course :)
We have hot chocolate and Pannetone at midnight then sleep in Christmas morning.
Tom, that is my idea of a fantastic tradition. My Italian in-laws introduced me to panettone, and I’ve been addicted ever since!
Homemade Cinnamon rolls
Homemade cinnamon rolls are one of my absolute favorite breakfasts for special occasions Linda. Sounds just fabulous!
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This bread pudding – OMG. I am obsessed with all things gingerbread this time of year and you’ve totally struck a chord with this one, Erin! Fab giveaway too! My favorite holiday breakfast is a berry strata. Yum!
ME TOO Georgia! Gingerbread and bread pudding are two of my great comfort food loves, so I decide to go ahead and smush the two together. And berry strata??? Goodness gracious, that sounds just divine!
Tomato Breakfast tart topped with Tofu and cinnamon.
Woah! I never thought about adding tofu to a tart (or combining tomatoes with cinnamon) but I am totally intrigued!
It is awesome. It is a variation on a recipe I found at the unintentional vegan.com. I modified it to my tastes and it came out great.
First off I want to say, oh my I need this for breakfast, lunch and dinner, it looks that amazing! And my favorite holiday breakfast is biscuits with gravy because that is what my family always makes when we are together for the holidays!
I love comforting family breakfasts like biscuits and gravy! We always do a sausage souffle, and it’s totally happy food. Thanks for entering Nancy!
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My favorite holiday breakfast is homemade french toast with quality bread and real maple syrup! Yum!
Real maple syrup is the best Nicolette! Once you try it, there’s no going back :)
I love strawberry cheesecake french toast, any stuffed french toast really, or any french toast… Haha get some good brioche and stuff it to the max, top it with some fresh whipped cream. Mmm breakfast doesn’t get any better :)
I will take your style of French toast any day of the week! I’d love to eat a huge plate of brioche French toast, whipped cream and all, then take a nap :)
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Our family has traditionally eaten cranberry orange bread on Christmas morning. I usually make it in a bundt pan and place a candle on top. Then we sing Happy Birthday to Jesus and place Jesus in the manger.
Diane, that is such a sweet tradition. I love cranberry and orange together too. Thanks so much for sharing and for entering the giveaway!
Not too tech savvy. How do I make a link to my pinterest board?
Hi Diane, It would be going to where your pins are displayed in Pinterest, clicking on the pin, then copy/pasting the URL. Or if you are having trouble, you can just let me know you pinned it, and I’ll trust you :)
My favorite holiday breakfast is my mom’s from scratch biscuits and gravy with chocolate syrup! I ran into a guy from Mississippi who said in the south they call it chocolate gravy.
Chocolate gravy? SIGN ME UP! That sounds delightful Laura!
My favorite holiday breakfast is my mother’s German pancakes. However, now that I know I have Celiac disease, she makes it with my GF flour. It reminds me of Christmas morning and great memories with family :)
I just love how food brings back the fondest of memories Lauren. The German pancakes sound wonderful, and I’m so happy you are able to enjoy them GF!
We love cinnamon rolls for breakfast. :)
So do we Lisa! You just can’t beat ’em. Thanks for entering and have a great day!
Hi, Following you on facebook and king Arthur! Also subscribed via email –
My favorite holiday breakfast is hot cinnimon buns, my children love them. According to them it is not a holiday without them.
Your family clearly has great taste! YUM! “Not a holiday without them” is exactly how a feel about many of my family’s special dishes too.
This looks too freaking delicious, Erin!
Southern biscuits and gravy
Pinned. :) http://www.pinterest.com/pin/161425967867410189/
Easter sausage bread for brunch
I’ll take two servings. Thanks for entering Cary!
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Favorite breakfast (Holiday): ham and cheese omelette casserole….
Yum and yum! Can I come over? ;-)
We always have yummy homemade cinnamon rolls on Christmas morning!
How lovely Jennifer! I love cinnamon rolls for holidays too.
One of my favorite holiday breakfasts is Cranberry Nut Muffins with some fresh fruit on the side.
Jessica, what a lovely breakfast! Cranberries with nuts is one of my favorite flavor combos.
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I love waffles and real maple syrup.
Real maple syrup is where it’s at, and I love waffles too. Thanks for entering!
I liked King Arthur on FB a long time ago. When we lived in New England I enjoyed visiting their store about once a year. I found out about your website through KA, and liked you on FB the other day.
Puffed French Toast made from Texas toast bread.
I adore French toast made with thick slices of Texas toast. Sounds just delicious!
I did leave a comment this morning. Don’t know where it went. We have cranberry orange bread on Christmas morning. It’s a tradition in our family to put a candle on top and sing Happy Birthday to Baby Jesus before putting him in the manger. My mom always made this at Thanksgiving and Christmas.
Who needs soufle when you have these gorgeous cups of goodness to present at a brunch table! Seriously, these are beyond amazing looking and I’m sure would be a hit because they look so yummy. :)
Thanks so much Tina! I love soufflé but for its simplicity and total deliciousness, bread pudding wins my heart!
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Hi Erin, I found this recipe and your blog via Pinterest. I made the Gingerbread Bread Pudding today and it was fantastic. I did find a mistake in the recipe, though. On your ingredients list, you call for 1 cup of evaporated milk. In the written instructions, however, you call for 3/4 cup of evaporated milk. I decided to go with the 3/4 cup, thinking if it seemed too dry, I could always add more. In the end 3/4 cup worked fine, so I assume that was the correct measurement.
Thank you!
//Robin
Hi Robin! I’m so excited that you loved this recipe!! Thanks so much for trying it and for letting me know. Thanks for the note on the 3/4 cups evaporated milk too, and I apologize for any confusion. It’s all up to date now. Have a very happy holiday!
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