Christmas breakfast recipes: Three energy packed ideas for children
The most excited people in the house will need more energy than usual to keep them going through-out the day, so feed them up with Rudolph porridge that they can choose ingredients themselves, or Christmassy-flavoured muffins or fruity french toast
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.French toast and vanilla raspberry compote
Karen Burns-Booth dishes up a magnificent breakfast – French toast with a vanilla raspberry compote.
8 slices of bread, of your choice – stale bread is best
unsalted butter, for frying
2 eggs, large
150ml of whole milk
1 tbsp of caster sugar
250g of raspberries, fresh or frozen
50g of caster sugar
1 tsp vanilla extract
2 tbsp of raspberry jam
vanilla sugar, to serve
To make the raspberry compote, put the raspberries, caster sugar, vanilla extract and raspberry jam into a saucepan and heat gently over a low heat until the raspberries have released their juices but are still whole. Set to one side to cool slightly.
To make the French toast, beat the eggs, milk and sugar together and pour it into a shallow bowl. Melt the butter in a large non-stick frying pan or on a large griddle. Dip the bread into the egg and milk mixture, for about 20 to 30 seconds on both sides and then fry it immediately in the hot butter.
Cook until golden brown on both sides and then serve straight away with the vanilla raspberry compote and a sprinkling of vanilla sugar. I find it best to cut the bread into triangles to serve, as it looks more attractive. Serve with vanilla raspberry compote. If cooking for a crowd, fry the bread in batches and keep them warm in a hot oven, wrapped in foil to stop them drying out.
This recipe by Karen Burns-Booth first appeared on the Great British Chefs
Mrs Byatt's Christmas day muffins
These easy muffins have all the classic tastes of Christmas. With cinnamon, nutmeg, clementine zest and dried cranberries, they'd make a perfect festive start to the day. The recipe itself comes from Adam Byatt's wife and is a favourite family recipe in the Byatt household.
250g of plain flour
2 ½ tsp baking powder
½ tsp bicarbonate of soda
100g of caster sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 clementines
125ml of milk
75ml of vegetable oil
1 large egg
130g of dried cranberries
3 tsp Demerara sugar
Preheat the oven to 200°C/gas mark 6. Line a 12-bun muffin tin with muffin papers - you could also use silicone inserts. Mix the flour, baking powder, bicarb, caster sugar and spices in a bowl. Grate the zest of the clementine into the bowl and mix to combine. If you are doing this in advance, leave the zesting until the day of baking.
Squeeze the juice of the clementines into a measuring jug, pour in the milk until it comes up to the 200ml mark. Lightly beat in the oil and egg until just combined. Pour this liquid mixture into the bowl of dried ingredients and stir until everything is combined. Fold in the cranberries then spoon the batter into the muffin cases and sprinkle the Demerara sugar on top. Bake in the oven for 15-20 minutes until golden brown. Remove and serve warm, or allow to cool and store in an airtight container for up to 3 days.
This recipe by Adam Byatt first appeared on the Great British Chefs
Rudolph’s breakfast
Rudolph would surely enjoy this hearty breakfast after a long night of delivering presents! This great recipe from William Drabble is perfect for Christmas and will give everyone the energy they need. Let the kids choose their own favourite wintry fruit.
200g of rolled porridge oats
400ml of milk
40g of honey
160g of half fat crème fraîche, plus extra for garnish
100g of grapes
1 banana, chopped
1 apple, roughly chopped
100g of dried cranberries
4 glacé cherries
Place the porridge oats into a bowl and mix in the milk, honey and crème fraîche. Leave in the fridge to soak overnight (if it goes too thick, add a little more milk in the morning). The next day, add some cut grapes, banana, dried cranberries, apple and a small dollop of crème fraîche. Divide the porridge into bowls and top with small dollops of crème fraîche. Place a cherry on top of each dollop to make Rudolph's nose, serve with a little extra milk if necessary.
This recipe by William Drabble first appeared on the Great British Chefs
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments