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"Save the high heels for the cocktail parties and the hours at the stove for your big holiday dinner. A casual Christmas breakfast\u2014eaten in pajamas amid a flurry of wrapping paper\u2014is a refuge. Making it should be a low-key affair, too: Here, do-ahead French toast soaks overnight in a vanilla custard, so the day-of prep involves little more than baking. Then just crisp the bacon in the oven\u2014the ultimate technique for serving all the relatives at your house\u2014and add a bright citrus salad. The only thing left to do is cue the Bing Crosby.\r\n\r\nTHE PLAN:\r\n\r\n&lt;strong&gt;Two days ahead:&lt;/strong&gt;\r\nDry out challah.\r\n\r\n&lt;strong&gt;The day before:&lt;/strong&gt;\r\nSoak challah; chill. Make pecan crumble topping; chill. Prepare blackberry syrup and tarragon syrup; chill separately.\r\n\r\n&lt;strong&gt;1\u20061/2 hours ahead:&lt;/strong&gt;\r\nTop French toast with pecan crumble topping and bake. Slice all citrus and arrange on platter; chill.\r\n\r\n&lt;strong&gt;45 minutes ahead:&lt;/strong&gt;\r\nCook the bacon.\r\n\r\n&lt;strong&gt;Just before serving:&lt;/strong&gt;\r\nSpoon tarragon syrup over citrus. Drying out the challah lets it absorb the custard without going to mush. You can also use brioche. It might seem like a long time, but cooking the bacon until it\u2019s well-done means it\u2019ll stay crisp at the table. The BA Test Kitchen likes Grade B maple syrup for its deep and rounded flavor. This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too."^^<http://www.w3.org/2001/XMLSchema#string>
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