STOP EVERYTHING. We Have Your Next Disney Breakfast Recipe Right Here

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What better way to start your day than with a Disney-inspired breakfast? From some Caribbean Beach-inspired Sweet French Toast to a little Chef Mickey’s Banana Bread Pudding, we’ve got all kinds of DELICIOUS Disney recipes for you to check out.

All that food talk is making us hungry! Luckily, we’ve got another Disney recipe for you to try, and this one is inspired by a classic Disney animated film. We’ll give you a hint — your meal would go excellently with a spot of tea.

This recipe offers a new take on a classic breakfast option and (this is the best part!) it’s inspired by Alice in Wonderland. Let’s make some Bread and Butterfly Toast (thanks to our friends at D23)!

Here’s what you’re going to need:

Ingredients

For 6 brioche rolls or 1 brioche loaf:

1 cup milk
1⁄2 cup half and half
6 eggs
4 tablespoons salted butter, melted, plus more for the pan
1 tablespoon vanilla bean paste
1 to 2 tablespoons “I’m in a Jam” Homemade Strawberry-Lemon Jam (you’ll find the recipe for this on page 105 of Alice in Wonderland: The Official Cookbook) (optional)
1 pound strawberries, hulled and sliced
1⁄2 cup Mock Clotted Cream (you’ll find the recipe for this on page 103 of Alice in Wonderland: The Official Cookbook)(optional)

And here’s how to make them:

Directions

Have two baking sheets standing by. Preheat the oven to 225°F.
Slice each brioche roll into 1⁄4-inch slices, and place them in a single layer on the baking sheets. Gently toast the brioche slices until they just start to crisp (but not brown), about 5 minutes.
While the brioche is toasting, prepare the egg custard. In a wide low dish, thoroughly whisk together the milk, half and half, eggs, melted butter, and vanilla.
Heat a large skillet over medium heat, and add a bit of butter as needed to prevent sticking. Place 1 or 2 slices of brioche into the egg mixture, turning gently to coat both sides. Do not let the pieces soak; brioche is delicate and will fall apart. Add the slices to the skillet, and cook until they are brown on both sides, about 3 minutes per side.
Transfer the cooked pieces back to the baking sheet, and keep them warm in the oven. Repeat with the remaining pieces.
If using the jam, whisk it to thin it a little, and add it to the sliced strawberries to glaze.
To serve, place two pieces of French toast together, bottom side to bottom side, creating the butterfly shape. If desired, spoon a small strip of Mock Clotted Cream down the center, and decorate with strawberries. A few larger pieces of strawberry can be used to “lift” the wings by placing them underneath the brioche slices. If you are not using the Mock Clotted Cream, simply decorate the center of each butterfly toast with strawberries, and serve. The glazed berries make a delicious syrup, but feel free to serve with your favorite maple syrup as well.