Fall French Toast Breakfast Board

For fall hosting, serve a Fall French Toast Breakfast Board. Make French toast; assemble bites of fall–fresh fruit, cinnamon rolls, jellies, and syrup! This Challah French Toast is easy to make, keep warm in the oven, and then set out on a big board for breakfast or brunch – with fall produce (figs, oranges, pears).

I love a good French Toast for a weekend breakfast. And when I think of the fall season, I start getting excited for the holidays! A breakfast or brunch board is a fun way to bring people together in the warmth of your home. Probably the favorite day of the week for a breakfast board is a Sunday!

Fall French Toast Breakfast Board

Here’s a Fall French Toast Board made with Challah French Toast (sooooo good)! People all around us are craving fellowship and breakfast boards are a great way to bring people together in a casual setting. There’s really nothing fancy about serving food this way. In fact, I believe it’s more functional than a traditional sit-down meal. It’s functional because it creates a certain hygge, a warm feeling (all the food in one place), a cozy atmosphere.

Why I love this recipe

• Initially you put some time into planning and creating the board, but then once you set it out with the hot food – EVERYONE DIGS IN.
• It’s great for Sunday Brunch.
• You can make the French toast ahead, and then warm in the oven (or even the air fryer).
• Serve it on a big board, depending on the size of your group.

Gather these ingredients

All you need for this board is your favorite French toast recipe, cinnamon rolls (or possibly Best Sour Cream Banana Bread?), jellies, syrup, and fruits in season!

• Italian Sliced Bread, thick sliced (or Challah bread)
• Eggs
• Milk or 1/2 & 1/2
• Orange zest
• Vanilla extract
• Honey
• Salt
• Butter + oil
• Jimmy Dean Heat and Serve Sausage Patties (we used 26 patties)
• Pure maple syrup
• Apricot jam
• Marionberry jam
• Pear hazelnut jam
• Mini cinnamon rolls
• Oranges, sliced
• Figs, halved
• Red pear, garnish

How do you make a Fall French Toast Breakfast Board?

1. Prepare a big board (with a lip so the food stays in place). Plate on 2 plates and arrange on the platter for the cooked meat and eventually the French toast.
2. Cook the meat and keep in the oven warm until ready to serve, then place the plate in the designated spot.
3. Make the French toast according to the recipe. Keep warm in the oven.
4. Build the board: Place a pear in the middle of board for a beautiful garnish (optional).
5. Fill in the board, the open areas with jellies and syrup.
6. Place the mini cinnamon rolls around the outer edge of the board.
7. Lay down figs (cut in haland orange slices.
8. Right before serving, add the hot food to the board.
9. Optional to garnish with fall flowers (edible). Serve right away!

We used oranges, cinnamon rolls, pear and berry jams, and garnished the platter with a few fall-colored flowers.

How to prepare ahead a breakfast board

Maybe you’re going to church, and you want to serve brunch (closer to lunch) when you return.

1. Plan ahead and shop for ingredients.
2. Do prep work ahead–prepare the fruit, put the jellies in dishes, syrup in cups, etc.
3. Make the French toast mixture ahead.
4. Arrange as much as you can on the board ahead of time, leaving room for the “hot” plates of French toast.
5. Make the French toast and keep warm in the oven until serving.
6. Set dishes, paper napkins and forks out.

How do you serve a big board?

We love breakfast or brunch boards served on the weekend with family, neighbors, or out-of-town company. They have an element of “specialness” about them. If you’re serving a large crowd, you can make several boards, like our Frost your own Cinnamon Roll board, waffle board, or scrambled eggs baord.

Serve with delicious maple syprup and favorite jellies. You get to sit down and enjoy your guests.

Tips and substitutions:

• You can make my Challah French Toast Breakfast Recipe below, inspired by Ina Garten, or make your family-favorite recipe.
• You don’t have to set a fancy table.
• Just set out dinner plates, paper napkins, and forks.
• We like to serve espresso for those who want a quick “pick-me-up.”
• The board in these photos is an older (5 years ago) 24″ inch board. It was not food safe, so since then, we’ve come out with our own line of food safe boards, here.

More French Toast recipes you may want to try:

• French Toast with Grand Marnier
• Challah French Toast Casserole with cranberries
• French Toast Cupcakes
• Easy French Toast with Hawaiian Bread

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Get the Recipe:

Fall French Toast Breakfast Board

Serve a Fall French Toast Breakfast Board (on the big board) with French toast and bites of "fall"–fresh fruit, cinnamon rolls, and jellies. Serve on the 26-inch BIG BOARD.

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Yield: 8

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Ingredients

 

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French Toast:

• 1 pkg Italian Sliced Bread, thick sliced (or Challah bread)
• 6 large eggs
• 1 ½ cups milk or ½ & ½
• 1 tsp. orange zest
• ½ tsp. vanilla extract
• 1 Tbsp. honey
• ½ tsp. salt
• 1 Tbsp. butter
• 1 Tbsp. oil

The board ingredients:

• 1 package Jimmy Dean Heat and Serve Sausage Patties, 26 patties
• Pure maple syrup
• Apricot jam
• Marionberry jam
• Pear hazelnut jam
• 30 mini cinnamon rolls
• 2 large oranges, sliced
• 12 figs, halved
• 1 red pear, garnish

Instructions

 

• Prepare a big board (with a lip so the food stays in place).
• Plate on 2 plates and arrange on the platter for the cooked meat and eventually the French toast.
• Cook the meat and keep in the oven warm until ready to serve, then place the plate in the designated spot.
• Make the French toast according to the recipe. Keep warm in the oven.
• Build the board: Place a pear in the middle of board for a beautiful garnish (optional).
• Fill in the board, the open areas with jellies and syrup.
• Place the mini cinnamon rolls around the outer edge of the board.
• Lay down figs (cut in haland orange slices.
• Right before serving, add the hot food to the board. Optional to garnish with fall flowers (edible). Serve right away!

Make the French Toast:

• Preheat the oven to 250 degrees.
• Whisk together the eggs, milk (or half and half), orange zest, vanilla, and salt.
• Pour the egg mixture into a 9×13 baknig dish. Add the bread and soak the slices of bread in egg mixture for 5 minutes. Heat 1 Tbsp. butter and 1 Tbsp. oil in a frying pan. Add the soaked bread and cook 2-3 minutes on each side.
• Place in the heated oven to keep warm until served.
• Serve with warm maple syrup or favorite preserves with sifted confectioners sugar.

Notes

Reposted from Sept. 2019.

Cuisine: American

Course: Breakfast

Author: Sandy / Reluctant Entertainer

Calories: 198kcal, Carbohydrates: 21g, Protein: 7g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 136mg, Sodium: 258mg, Potassium: 310mg, Fiber: 2g, Sugar: 17g, Vitamin A: 412IU, Vitamin C: 3mg, Calcium: 104mg, Iron: 1mg

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