Christmas morning is a time for family, not for toiling in the kitchen, but that doesn’t mean your first meal of the day can’t be holiday-worthy. Everyone might wake up thinking about presents on Christmas morning, but a delicious breakfast or brunch should be on the menu, too. Make something easy that everyone will love for the holidays, so you can move on to the gifts.

5 Delicious Christmas Morning Recipes

Start the holiday off on a stress-free note with these extra special make-ahead and super-quick breakfast dishes.

Maple Syrup French Toast Casserole



  1. Slice the loaf of French bread into about 25 slices, and set aside. In a large bowl, whisk together the eggs, milk, and maple syrup.
  2. Place enough bread slices in the bottom of a 9 x 13-inch baking dish to cover. Drop 2 tsp or so of cream cheese onto each slice. You do not need to spread the cheese. Repeat layering with bread slices and cream cheese until the dish is filled to the top. Slowly pour the egg mixture over the layers, so it doesn’t run over the sides.
  3. Cover, and refrigerate for 8 hours or overnight.
  4. The next morning, preheat the oven to Bake at 375°F (190°C).
  5. Bake the casserole for 45 minutes, or until set and golden brown.

Blueberry Breakfast Bake


  • 16 slices of bread (thicker sliced bread works well)
  • 8 oz package of cream cheese
  • 1 cup blueberries
  • 12 eggs
  • 2 cups milk
  • 1/2 cup Sugarman of Vermont Maple Syrup
  • salt and pepper to taste
  • extra pure maple syrup, warmed, for serving
  • blueberry sauce (see recipe in Step 6 below)
  • fresh fruit for garnish


  1. Spray 9 x 13-inch glass baking pan with cooking spray.
  2. Remove crusts from bread. Cut slices into 1-inch cubes. (Tip: An electric knife works well to cut bread without squashing it.) Place cubes loosely in the bottom of the prepared pan.
  3. Cut cream cheese into tiny bits. Sprinkle bits over bread. Top with blueberries.
  4. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Sprinkle lightly with salt and pepper. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight.
  5. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350°F. Bake, covered, for 30 minutes. Uncover and bake for an additional 25-30 minutes, until golden brown and the center is set. Allow to cool for 10 minutes to set, then serve with blueberry sauce (see below) and warm maple syrup on the side. Garnish with sliced fresh strawberries and whole fresh raspberries if desired.
  6. BLUEBERRY SAUCE: In a saucepan, combine 1/2 cup sugar, 1 tbsp cornstarch, and 1/2 cup water. Whisk to blend well. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in 2 cups fresh or frozen blueberries; reduce heat and simmer for 8 to 10 minutes, until berries have burst. Serve warm on the side for drizzling over the Blueberry Breakfast Bake.

Looking for something to hold the family over until breakfast is ready? Try these sweet treats that are sure to put a smile on kids and adults alike.

Maple Glazed Cinnamon Buns


For the buns:

  • 1 cup milk
  • 1/4 ounce (approximately 1 tablespoon) active dry yeast
  • 3 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 2 eggs
  • 4 tbsp unsalted butter, diced

For the filling:

  • 2 tbsp unsalted butter, melted
  • 1/2 cup sugar
  • 1 tbsp powdered cinnamon
  • 1/2 tsp powdered nutmeg

For the maple glaze:


  1. Make the buns: Microwave milk for 30 seconds or heat on the stove in a small saucepan until warm but not hot to the touch. Stir in yeast. Let stand 5 minutes. It should be frothy.
  2. In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt and stir with a wooden spoon to combine. Add eggs and milk mixture and stir to combine. Add butter and start the mixer on low. Gradually increase speed to medium-high and knead until elastic and smooth, about 10 minutes. Lightly grease a large bowl with butter. Transfer dough to the bowl, cover with a kitchen towel, and let sit in a warm place until doubled in volume, about 1 hour.
  3. Punch down dough and knead for one minute. Reshape the ball and cover with a kitchen towel, let sit for 30 minutes. Butter an 8 x 11-inch baking dish (see note).
  4. In a small bowl, whisk together sugar, cinnamon, and nutmeg for the filling.
  5. On a lightly floured, clean work surface, roll the dough out into a 16 x 8-inch rectangle. Brush with melted butter. Sprinkle the surface with cinnamon sugar, leaving a 1/2-inch border on all sides. Roll dough up, jelly-roll style, and press to seal edges.
  6. Use a sharp knife to cut the dough into 12 pieces. Place buns cut side down, in prepared baking dish. They should be fit together as snugly as possible without crushing them. Cover with a baking dish and let rise until almost doubled in volume, about 40 minutes.
  7. While dough rises, adjust the oven rack to the middle position and preheat the oven to Bake at 375°F. Bake buns until golden and puffed, about 35 minutes.
  8. Meanwhile, make the sauce: In a medium saucepan, melt butter over medium-low heat. Add heavy cream, maple syrup, and salt, and whisk quickly to combine. Increase heat to medium-high and bring to a boil. Boil hard for one minute. Brush each warm cinnamon bun with sauce.

Maple Pumpkin Doughnuts


  • 1 tsp vegetable oil, or as needed
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1/4 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1/3 cup vegetable oil
  • 1/3 cup pure maple syrup
  • 1/4 cup buttermilk
  • 1 large egg
  • 1/2 cup confectioners’ sugar
  • 3 tbsp Sugarman of Vermont Maple Syrup
  • 1/4 cup finely chopped roasted pumpkin seeds


  1. Preheat the oven to Bake at 375°F (190°C). Grease a doughnut pan with about 1 tsp vegetable oil.
  2. Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
  3. Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
  4. Scoop about 1/4 cup batter into each doughnut well.
  5. Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool the doughnut completely in the pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to a wire rack.
  6. Whisk confectioners’ sugar and 3 tbsp maple syrup together in a small bowl until the glaze is smooth.
  7. Press doughnuts face down into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over the glaze.

New Idea — When working to make Christmas morning special, it can help to start a new tradition. A pancake bar can be just the thing. By putting together a spread of some of your favorite pancakes and toppings, everyone can pick how they want to enjoy their pancakes. This can be as simple or as complex as you want it to be. Here are a few tips for creating a breakfast pancake bar.

4 Tips for Setting Up a Pancake Bar

  1. Pick the best liquid toppings – When putting together a pancake bar pick out a few varieties of wet toppings. This can include maple syrup, flavored maple syrup, or chocolate syrup.
  2. Change up your pancake recipe – Try a few different types of pancakes to add some variety to your pancake bar. Options such as blueberry or chocolate chip are always a hit. You can even add a special touch of flavor by adding the best maple syrup to your batter or some of your toppings. (For berries, make sure to dust with flour so they don’t all fall to the bottom of the batter.)
  3. Include a variety of toppings – Items such as chocolate chips, fresh berries, chopped walnuts, or cinnamon can be fantastic additions to your pancake bar. These will give you the chance to customize your pancakes to fit your style.
  4. Serve with a delicious drink – Add hot coffee, hot chocolate, or orange juice to your table as the perfect companion for pancakes. We’ve got some recipes for some delicious coffee drinks.

Maple Cinnamon Latte


  • 1/4 cup hot espresso
  • 3 tbsp Sugarman of Vermont Maple Syrup
  • 1/4 tsp vanilla extract
  • 1/8 tsp cinnamon (set aside extra cinnamon for garnish)
  • 3/4 cup steamed almond milk


  1. Add the maple syrup, vanilla extract, and cinnamon to the bottom of a wide mug and stir together.
  2. Pour in the hot espresso and stir to combine.
  3. While holding the mug slightly to the side you will slowly pour the steamed milk in the center to fill the mug and add a thin layer of foam to the top.
  4. Add a small dusting of cinnamon to the top as a garnish and enjoy.

Pro Tip – If you are making steamed milk at home, and don’t have an espresso machine, you can use the following stovetop method: Heat your milk on low. While the milk is heating, use a whisk to beat it rapidly until you reach a frothy consistency. It can help to have a candy thermometer on hand to make sure your milk has reached a safe temperature. Most coffee shops steam milk to between 140° and 145° but you will want to make sure you are choosing a safe temperature if you decide to go a bit warmer with yours.