This is the perfect Christmas breakfast because most of the prep can be done the night before. In the morning, just brown the toast and trim to assemble your tree. Place it on the dining table and watch the tree disappear quickly!
- 2 Cups eggnog
- 1 Tsp. vanilla extract
- 1/2 Tsp. ground cinnamon
- 2 Cups Driscoll's Strawberries, hulled and sliced lengthwise
- 1/2 Cup Driscoll's Blueberries
- 1/4 Cup Driscoll's Blackberries
- 1/4 Cup Driscoll's Raspberries
- 1/4 Cup confectioners' sugar
- 6 thick slices dense, stale bread (country white or wheat bread)
- Dash freshly ground nutmeg
- 4 large eggs, lightly beaten
If bread is fresh, allow slices to sit uncovered for a few hours to dry out. Mix eggnog with eggs, vanilla, and cinnamon in a medium bowl. Line large, shallow baking pan with bread slices. Pour eggnog mixture over the bread, turning the slices once to coat both sides. Cover pan with foil and refrigerate overnight.
Heat a greased griddle over medium heat. Cook bread slices about 2 minutes per side, or until golden brown and cooked through. Remove from pan then cut the 2 bottom corners off at an angle leaving the top crust intact. Bottom of the slice should now be in a V pattern. Place slices on a platter and create a berry Christmas tree by layering berry slices V side up to form pyramid shape. Arrange a single blackberry as a stump, sliced strawberries for the tree skirt, 6 raspberries as a tree topper, and then create a garland of small blueberries as decorations.
Top with dusting of powdered sugar for snow and nutmeg.