The Best Christmas Breakfast

French toast is the perfect breakfast for Christmas morning. It's festive, delicious and only takes a few minutes to prepare if you think ahead. If you want to do something spectacular, wow the kids and impress Santa try Phannkuchen. I'll tell you how to do both.

For French toast you need the right bread: Challah works, as does dense whole multi grain or even regular sliced Pepper Ridge farm. The day before Christmas dry the bread slices in a low oven, 300 degrees and make up the batter. The batter is a simple custard, say four eggs, two yolks, 1 1/2 cups whole milk and 1 t. of good vanilla. Keep it simple then top the finished product with spectacular goodies. On Christmas morning rewhip the batter and pour it into a 8X5X2 casserole, dip the dried bread 20 seconds per side and put on to a greased flat grill or skillet, use butter to grease it up. Cook about two minutes a side then garnish with cut fruit, berries, maple syrup, honey, glazed nuts, chocolate syrup, splashes of cognac or your favorite liquer.

Phannkuchen is easy but takes some technique, like whipping egg whites. Make a batter of 8 beaten egg yolks, 1/4 cup corn starch, 1/2 cup warm milk, 1/2 cup warm water, 1 t. salt and 2 T. sugar. Beat all the egg whites until they are stiff then fold them into the yolk batter. Butter and heat a cast iron skillet and pour half the batter in. Heat on the stove top until the batter begins to set, pop into a 400 degree oven until it puffs to the edge of the skillet. Serve immediately with macerated fruit and berries and a dusting of powdered sugar. Make the second pancake because the first has been devoured.

Christmas morning is always a special time.