Holiday Breakfast Recipes: morning feasts for cherished guests

This year, when your favorite people are gathered under your roof, make them something memorable to wake up to. From sweet caramel sticky buns to comfortable pumpkin polenta, these holiday breakfast recipes will set the tone for a festive (and delicious) day ahead. Come along for a batch of breakfasts worth celebrating.

This make-ahead classic is as easy, and almost as quick, as making a sandwich. Holiday Breakfast recipes via@kingarthurflour

When made with a loaf like our Rum-Raisin Bread (leave the glaze off for this) Stuffed French Toast becomes downright soigné. Make it the night before, and pop in the oven as you get the coffee and juice together.

holiday breakfast recipes via@kingarthurflourFor a meal that’s both comfortable and luxurious, make Pumpkin-Ginger Polenta with Stewed Fruit and Mascarpone Cream. All of its components are best made up to 4 days in advance, so all you have to do to get ready for a morning feast is heat, spoon sauce over, and serve.

holiday breakfast recipes via@kingarthurflourAny holiday is enhanced by the presence of a tasty, filled sweet bread, and our Apricot-Almond Coffee Cake makes breakfast, lunch, or an afternoon coffee break from wrapping presents a truly sweet interlude.

Getting Ahead

You can absolutely make all of these recipes ahead. For the coffee cake and sticky buns, follow the recipe through the step of assembling the cake or buns. Cover without letting them rise a second time, and put in the refrigerator overnight. The next morning, take them out of the fridge while you’re preheating the oven. When the oven’s ready, uncover and bake. The recipes may need an extra 10 minutes to cook all the way through, but for the sake of a warm-from-the-oven holiday breakfast treat, we’re happy to wait.

holiday breakfast recipes via@kingarthurflour

For happy breakfast memories that are sure to last, put a warm pan of Honey Caramel Sticky Buns on the table. This recipe is a nice size: it makes 9 delicious buns, and doubles easily if you have a crowd on your busy holiday morning.

Create magic with our holiday breakfast recipes: the happiness you bake will set the tone for a relaxed, memorable, happy time. From all of us at Sift, we invite you to live, breathe, bake…and celebrate!

Susan Reid
About

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

comments

  1. Mary Ellen

    We eat such heavy meals on holidays that I usually have a very light breakfast – some fruit and toast or a little yogurt. Then later we will have special breakfasts on days that we have a regular day. I must be weird! 🙂
    My favorite is the sticky buns!

    Reply
  2. Quelcy

    The Polenta Recipe caught my eye in the latest issue of Sift (which I LOVE!). I made it for a wintry brunch with friends, and it was a hit! I had never thought to use polenta in this way, but now I’m inspired to try all sorts of variations.

    I used butternut squash, which I roasted & pureed, instead of pumpkin, for a local touch and added turmeric for its nutrition benefits and for an extra burst of color.

    In the stewed fruit, I substituted an organic OJ concentrate for OJ and a cranberry pomegranate juice for water, for some intensified fruity notes. If you manage to have leftover stewed fruit, it makes a beautiful & flavorful accent for brie, in an effort to make one holiday gathering ease into the next.

    Here’s my final result!
    http://bit.ly/1PkbDMZ

    Now to make all the others!

    Reply
    1. The Baker's Hotline

      Wow! Those are some great tips, Quelcy. Your table looks both beautiful and delicious! Elisabeth@KAF

    1. The Baker's Hotline

      We’re only offering single issues at this time. However, you can buy issues on our website or in stores! Jon@KAF

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