Overwhelmed hosts, rejoice! Jennifer Rubell offers easy recipes for three quintessential holiday-entertaining schemes: a cocktail party for 50, an iconic wintry dinner for 12 and a hearty breakfast for 10.

hearty breakfast for 10

Simple enough to whip up in a hungover haze, this next-day meal is hassle-free for the host and filling for guests—and it keeps the kids busy too.

menu
challah french toast
bacon
sliced citrus
pb&j yogurt
coffee & oj

challah french toast

Baked entirely in the oven, this is a cinch to prepare for a crowd—and no slaving over a hot stove cooking two pieces at a time.

SERVES 10

2 tbsp. butter, at room temperature
1 dozen large eggs
3/4 cup milk
1 1/2 tsp. ground cinnamon
1/8 tsp. salt
2 tbsp. dark-brown sugar
2 loaves challah bread, each cut into ten 1"-thick slices

Preheat oven to 400 degrees. Generously butter two nonstick sheet pans. In a bowl, beat eggs, milk, cinnamon, salt and sugar. One by one, dip 10 bread slices in egg mixture, turn to coat well on both sides and place on a sheet pan in a single layer. Bake for 9 minutes, then turn slices and bake for 8 more minutes, or until both sides are golden brown. Repeat with remaining 10 slices in the other pan. Serve with maple syrup.

Tote the French toast to the table on the sheet pan to minimize dirty dishes.