Brioche French Toast with Serrano Banana Rolls and Acai Bowl
Turn a slow weekend morning into something special with this breakfast spread. Golden cinnamon brioche French toast drizzled with maple syrup is the star, served with fluffy scrambled eggs and crispy hash browns. Warm Serrano ham-wrapped bananas bubbling under melted Gruyère bring a sweet-and-salty surprise, and a cold berry acai bowl adds a fresh, bright finish.
How to Time This Breakfast
Preheat the oven to 400°F. Spread the store-bought hash browns in an even layer on a baking sheet, drizzle with oil, and season with salt and garlic powder. Slide them into the oven and leave them undisturbed so they can turn golden and crisp. If you’d rather make them from scratch, my homemade hash browns recipe works beautifully here too. Just start a little earlier to allow time for the extra prep.
While the hash browns bake, wrap the banana halves in Serrano ham, nestle them seam-side down in a baking dish, and top with sour cream and shredded Gruyère. Since the rolls need less time than the hash browns, add the dish to the oven partway through the hash browns’ baking time. That way both finish around the same time.
With both dishes in the oven, whisk together the eggs, melted butter, almond milk, vanilla, cinnamon, nutmeg, and maple syrup in a flat baking dish. Heat a non-stick skillet and brush it with avocado oil, then dip each brioche slice quickly on both sides and fry until golden. Work in batches, and keep the finished slices warm on a plate loosely tented with foil.
Between batches of French toast, slice the banana and rinse the fresh raspberries and blueberries so they’re ready to go. Hold off on blending for now.
When the hash browns are crisp and the Gruyère is golden and bubbling at the edges, take both out of the oven. Let the banana rolls rest for a few minutes so the cheese sets slightly.
Scrambled eggs cook fast and turn rubbery if they sit, so make them near the end. Once the last French toast slices come out of the skillet, scramble the eggs over medium heat until just set.
Blend the frozen berries, acai powder, almond milk, maple syrup, and yogurt until thick and smooth, then spoon it into a bowl and top it with the banana slices and fresh berries. Smoothie bowls melt quickly, so this is the very last step before you sit down.
Plate the French toast with a drizzle of maple syrup next to the scrambled eggs and hash browns. Set the Serrano ham-wrapped bananas and smoothie bowl alongside, and breakfast is ready.
