Giada’s delicious Christmas morning breakfast

To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)

Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.

Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.

For the polenta: In a heavy 5-quart saucepan, bring the water and salt to a boil over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 to 20 minutes. Remove the pan from the heat. Add the cheese, milk and butter. Stir until the butter and cheese have melted. Season with salt and pepper, to taste.

For the bacon: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake for 15 to 17 minutes until brown and crispy. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces. Set aside.

In a small bowl, whisk together the mascarpone cheese, maple syrup and salt until smooth.

Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop with the mascarpone mixture and sprinkle with dried cranberries.

In a pitcher, combine the basil, lemon juice and agave. Using a wooden spoon, lightly crush the basil. Stir in the strawberries, Prosecco and water. Pour into chilled champagne glasses and serve.

Prep Time: 3 minutes

Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Add the peppermint liqueur.

In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until thick. Add vanilla. Continue to beat until the cream holds soft peaks.

Pour the warm chocolate espresso mixture into mugs. Dollop whipped cream on top and sprinkle with crushed candies. Serve immediately.