DANIELLE AT HOME

Christmas Recipe

Peppermint Bark

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Today marks one week until Christmas….. let that sink in a moment.

Ok how are we all doing? Stressed, excited, organized, overwhelmed? Personally I’m feeling pretty good. I think I have things pretty under control. Since we travel at Christmas I’ve always had to be organized well in advance. And I think this year will be the smoothest… knock on wood. 

Today I am sharing a recipe I have made since I was a kid. I would make this with my mom and brother every Christmas as a kid and it’s still one of my favourites today. Peppermint Bark is seriously simple to make and so delicious. It looks great on a cookie tray, and it’s also a great hostess gift.

It’s so easy you can even make it in the microwave. Don’t we all need easy at the holidays? So give it a try and let me know what you think.

Peppermint Bark

Yields: 1 sheet pan

Ingredients:

  • 16 ounces White Chocolate
  • 8 ounces Milk or Dark Chocolate
  • 1 1/2 teaspoons Coconut Oil, divided
  • 1/4 teaspoon Peppermint Extract
  • 5 Candy Canes, crushed

Directions:

Line a large baking sheet with parchment paper. Set aside.

In a microwave safe bowl melt 6 ounces of the milk chocolate in 30 second intervals (1-2 mins), string in between. Stir in remaining chocolate and 1/2 teaspoon of coconut oil. Spread the chocolate thinly on the prepared baking sheet. Allow to set in the refrigerator for 20 minutes.

Repeat the same melting process with 12 ounces of the white chocolate. Stir remaining chocolate, remaining coconut oil and peppermint extract into the chocolate. Pour chocolate over the set milk chocolate and spread out to cover. Sprinkle crushed candy canes all over the white chocolate. Return bark to the fridge to set for at least 2 hours or overnight.

Once set break bark into sizes of your choosing. Store in an air tight container in your refrigerator for up to 2 weeks. You can also store in your freezer for a few months.

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Eggnog French Toast Casserole

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I have never made Christmas breakfast, but I have hosted a few pre Christmas brunches for friends and you will always fine some form of a french toast casserole on my brunch table. It’s sweet, delicious and always the first thing to go!

Today I am sharing a recipe for Eggnog French Toast Casserole. Now this recipe is based of a bread pudding and doesn’t have a crumble topping like many french toast casseroles do. I just don’t think it needs it. It is sweet and delicious enough sans topping. See I’m trying to save you a few calories for later in the day…. I’m always looking out for you!

What makes this recipe perfect for Christmas morning is that you can prep in all a day ahead and store in the fridge until you’re ready to bake. Then when everyone wakes up you can pop it in the oven and leave it to bake while everyone opens their gifts.

For this recipe I used french bread, but Challah would also be great. I know it can be difficult to find in a regular grocery store, so if you’re trying to make as few trips to the store this Christmas then stick with the french bread. For the best texture when you get home from the store cube your bread and leave it on the counter covered with a kitchen towel. You can leave it there for a few hours or a few days either way it will dry out a bit and soak the custard up much better.

I like to dust mine with powdered sugar and cinnamon, and then top each serving with a healthy dose of maple syrup!

Eggnog French Toast Casserole

Serves: 8-10

Ingredients:

  • 1 Loaf of Bread, french or challah
  • 6 Eggs
  • 3 Cups Eggnog
  • 1/2 Cup White Sugar
  • 2 Tablespoons Bourbon (can substitute for Vanilla Extract, 2 teaspoons)
  • 1/8 Teaspoon Salt
  • Optional: powdered sugar, ground cinnamon, and maple syrup for topping

Directions:

Cut bread into 1 inch cubes. Place in 9×13 baking pan, cover with a dish towel. Set aside to stale for a minimum of 2 hours or up to 48 hours.

In a large bowl whisk together eggs, eggnog, sugar, bourbon and salt. Pour mixture evenly over cubed bread. Cover and place in the fridge for at least one hour or overnight.

Preheat the oven to 350°F. Bake the casserole uncovered for 45 minutes to an hour. The top should be golden brown and a cake tester should come out clean. Dust the casserole with powdered sugar and cinnamon. Serve with pure maple syrup.

Recipe adapted from The Kitchn.