A breakfast board is fuss-free, versatile way to enjoy a holiday morning. Plus the variety and options are endless and there’s something for everyone to enjoy off of it.
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This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
You can customize your board to your own needs or what your family loves most.
To make things easy, I like to prep the French toast in advance and keep it warm in the oven until I’m ready to build the board!
Cooking the bacon and/or sausage in advance too helps speed up the process as well.
I bought all of my ingredients for this breakfast board at Sprouts because they have all of the organic holiday fixin’s I needed for this holiday breakfast.
I love shopping there not only because it’s a one-stop shop for all of my items but because the staff is always so helpful and kind. I am always asked if I need help finding anything or get a simple “hello” from staff walking by. It’s especially nice during the holiday season to feel such a warm welcome.
There a no hard and fast rules when it comes to the ingredients on your board, but here are some of my suggestions:
- French Toast (recipe below)
- Berries (strawberries, blueberries, blackberries, etc.)
- Jams and Jellies
- Syrup & Butter
- Bacon or Sausage
- Eggs: hard boiled or scrambled
- Chocolate Chips
- Whipped Cream
- Powdered Sugar
Best bread for French Toast
Technically, most breads will work but there are some better options to use.
- French baguette: Thick slices of French bread is what I used for this breakfast board. It’s soft on the inside, sturdy/holds up well, and is chewy. The bread needs to be dry so I toasted it in the oven at 250°F for 20 minutes, or you can leave out on the counter, sliced, overnight.
- Pro tip: slightly stale bread is actually the best for making French toast because stale bread absorbs more of the egg mixture than fresh bread will.
- Brioche is a very popular and loved bread to use. It tastes amazing, is soft and fluffy, and soaks up the egg custard perfectly. It’s sweet, buttery and oh-so delicious.
- Challah: also sturdy and an absolutely delicious choice for French toast.
- Any thick-sliced white bread: think like “Texas toast” bread.
How to build a breakfast board
The great thing about building a breakfast board is how versatile it is. You can load up all of your breakfast favorites and use up items you have on hand too!
- Start by choosing the board you want to build on: large wooden cutting board, marble board, serving tray, or even a large baking sheet can work!
- Gather small bowls, appetizer forks, small spoons, etc. for serving. That way, things stay neat and people aren’t touching all of the items with their hands.
- Assemble the French toast board. I like to start by arranging the French toast first and then arranging all smaller items around it. Think big to small and then fill in all of the empty spaces with fruit, jams, syrups, etc. Make it colorful and have fun!
- Garnish French toast with powdered sugar and let everyone dig in!
More breakfast ideas to love:
- Eggs Benedict Casserole (family favorite holiday breakfast)
- Classic Buttermilk Waffles (you could turn this into a waffle breakfast board too!)
- Soft and Creamy Scrambled Eggs (great addition to the breakfast board)
- Buttermilk Pancakes (turn this board into a pancake breakfast board!)
- Spinach and Artichoke Egg Bake (Overnight casserole, great for holidays and brunch)
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!
French Toast Breakfast Board
- 1 loaf French Bread, Challah or thick white bread
- 2 large eggs
- 1 1/2 cups milk
- 2 tsp. vanilla extract
- 3 Tbsp. sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 4-6 Tbsp. butter
Breakfast board ideas
- Berries (strawberries, blueberries, blackberries)
- Jams or jellies
- Bacon and/or sausage
- Scrambled Eggs or Hard Boiled
- Chocolate Chips
- Cinnamon and Sugar
- Powdered Sugar
- Whipped Cream
For the French Toast
- Cut bread of choice into thick slices. Bread needs to be dry so either leave the bread overnight uncovered on a baking sheet, or preheat oven to 250°F and toast for 20 minutes, flipping halfway.
- In a large bowl, whisk the eggs. Then whisk in the milk, vanilla extract, sugar, cinnamon and nutmeg until combined and no streaks of egg remain.
- Drop a piece of the thickly sliced bread into the custard and let sit for 20-30 seconds on each side. Repeat with remaining bread slices.
- Melt 2 Tbsp. butter in a non-stick skillet over medium heat. Add the soaked pieces of bread to the pan and cook 3-5 minutes on each side, or until golden brown. Don’t overcrowd the pan. You will need to work in batches, adding more butter to pan as needed.
- Place the French toast onto a wire rack on a rimmed baking sheet and place in the oven at 250°F while you cook the remaining French toast.
For the Breakfast Board
- Select the board you want to build on: this can be a large wood cutting board, a rectangular slate board or a large marble board.
- Gather small bowls, appetizer forks, spreaders, spoons, etc. for serving
- Wash and slice fruit(s) being used and gently pat dry.
- Assemble the board. Remove theFrench toast from the oven and arrange down the middle of the board. Place bacon, fruits, syrups, etc. all around the French toast. It’s a blank canvas, let your creativity flow!
- Serve immediately and replenish the board as necessary.
- Assemble French toast first and arrange items around it from there.
- Try not to leave empty spaces. Full in with more fruit, jams, smaller items
- Time saving tip: Prep the French toast in advance and keep warm in the oven until you are ready to build you board.Have fun with a variety of your favorite breakfast foods to enjoy withFrench toast, the sky is the limit!
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie