When I think of Christmas day, I think of twinkling lights, presents under the tree, and Santa Claus, of course! But when I think back on waking up on snowy Christmas mornings as a child at mom and dad’s house…I remember breakfast. My family goes all out for breakfast on Christmas morning, but we keep the cooking to a minimum. (Don’t be so surprised—it is actually possible.) It’s a tradition that has carried on for years in my family and has even slipped into my own little family’s tradition now that I’m married. One of our Christmas morning staples is Apple Cinnamon French Toast with Vanilla Syrup. It’s a delicious, gourmet breakfast with practically no hassle, which makes it perfect for Christmas morning. This meal is fantastic! Just put it together the night before, leave it in the fridge, and slip it in the oven while you open Christmas presents and enjoy your other holiday traditions. By the time you’re ready to eat, it will be ready for you to dive in.

Christmas Cinnamon Apple French Toast from Food Storage

Apple Cinnamon French Toast Serves 8-10 1 loaf French bread, sliced in 1 ½” slices 6 eggs or 12 tbsp. Provident Pantry Egg Powder ½ C reconstituted instant milk ½ C Provident Pantry White Sugar 1 T reconstituted Vanilla Powder 6 medium apples, peeled & sliced (or use MyChoice Cinnamon Apple Slices instead of adding cinnamon 1 ½ tsp MyChoice Cinnamon ½ tsp ground nutmeg 3 T Provident Pantry Brown Sugar
  1. The night before serving, coat a 9x13 pan with cooking spray. Layer bread slices on the bottom of the pan.
  2. Combine eggs, milk, sugar, & vanilla in a large bowl; beat well & pour over bread slices.
  3. Place apple slices on top of bread. Sprinkle apples w/cinnamon, nutmeg & brown sugar.
  4. Cover w/foil & refrigerate overnight. In the morning, preheat oven to 350. Bake covered about 50 minutes; remove foil & bake 10 more minutes.
Vanilla Syrup You can’t have “the most amazing French Toast” without a delicious syrup to match. We always make a special batch of Vanilla Syrup specifically for this breakfast. (Honestly, we make two batches because we eat so much of it!) 2 cups Provident Pantry White Sugar 1 cup reconstituted MyChoice Butter Powder 1 cup reconstituted MyChoice Buttermilk Powder Bring to a boil and add: 2 T Karo Syrup 1 tsp MyChoice Baking Soda 1 tsp Vanilla Powder Mmm, just talking about these squares of gooey, sweet goodness are making my mouth water . . . maybe I won’t wait ‘til Christmas morning this year. Enjoy! Do you have any Christmas meal traditions at your home? Leave a comment below and tell us about it!
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Hey CPL,

I’m sorry for the confusion! The dry powder food storage items in this recipe will need to be reconstituted prior to combining them to boil. When you reconstitute the dry powder ingredients (the butter powder, buttermilk powder, and vanilla powder), you add water to them (according to their labels) which will turn each powder ingredient into a liquid and help it boil. I hope that helps and that you enjoy the recipe, it’s delicious!




I think somethings missing in the syrup recipe. I’m no cook, but can you really bring three dry powder ingredients (sugar, butter powder, and buttermilk powder) to a boil? If the only liquid is karo syrup, you’ll be lucky to get it as runny as hardball stage. Is there another liquid? Otherwise, sounds great.

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