Your Morning

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Tessa Virtue’s ultimate cheat day breakfast

As an Olympic athlete, we imagine Tessa Virtue doesn’t have very many cheat days. If she could eat whatever she wanted, what would it be?

Breakfast food, actually!

Tessa took over the Your Morning kitchen and, with the help of Mary Berg, whipped up her ultimate cheat day menu. (Spoiler: It's delicious.)


Stuffed French Toast
Serves 2


  • Two 2-inch slices challah or brioche
  • 4–5 tablespoons chocolate hazelnut spread
  • ¼ cup fresh raspberries
  • 3 large eggs
  • ¼ cup milk
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon orange zest
  • 1 tablespoon unsalted butter
  • Chopped toasted hazelnuts, fresh raspberries, warmed chocolate hazelnut spread, and/or powdered sugar, for serving


  1. Set out your challah or brioche so that it is standing top crust side up. Using a small paring knife or steak knife, carefully make a 1 to 2 inch incision in the tops of each slice of bread, cutting down carefully to form a pocket. Be careful not to cut all the way through to the bottom or sides.
  2. Using a small spoon or butter knife, carefully spread about 2 tablespoons of the chocolate hazelnut spread into the pocket or each slice of bread. Pop a few raspberries into the pocket as well and don’t worry if you squash any. Set aside.
  3. Crack the eggs into a shallow dish and gently whip them up a bit then whisk in the milk, sugar, vanilla, and orange zest. Dunk the stuffed bread into the egg mixture and allow it to soak for about 2 to 3 minutes per side.  Meanwhile, heat up a non-stick skillet over medium heat.
  4. When ready to fry, melt the butter in the pan and gently lay in the eggy bread. Cook until browned on the bottom, about 2 to 3 minutes then flip and cook the second side until golden, about another 2 to 3 minutes.
  5. Serve fresh from the pan sprinkled with chopped toasted hazelnuts, a scattering of fresh raspberries, and perhaps a drizzle more of chocolate hazelnut spread and a sprinkling of powdered sugar.


Dutch Baby
Serves 2–4


  • 2/3 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 2/3 cup warm milk
  • 3 eggs, room temperature
  • ½ teaspoon vanilla extract
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • Fresh blueberries, sliced banana, whipped cream, and/or maple syrup, for serving


  1. Place a 9 or 10-inch cast iron skilled onto the middle rack of your oven and set it to preheat to 450F.
  2. In a large bowl, combine the flour, salt, and sugar.  In a separate bowl, whisk together the warm milk, room temperature eggs, and vanilla.  Whisk the wet ingredients into the dry and set aside.
  3. When the oven is preheated, pull the oven rack out a bit and add the oil and butter.  Carefully swirl the oil and butter around to coat the bottom of the pan and place it back down on the rack. Quickly and carefully pour the batter directly into the middle of the skillet, slide the rack back into position, and close the oven door.  Drop the temperature to 425F and bake for 12 to 15 minutes or until the Dutch Baby is super puffy, golden brown, and delicious looking.
  4. Remove the Dutch Baby (don’t worry, all of that puffiness is supposed to fall down a bit) from the oven and serve immediately by slicing into wedges.  Top with blueberries, banana, whipped cream, and maple syrup and enjoy.


Brunchy Bellini
Makes one drink


  • 1 teaspoon crème de cassis
  • 1 ounce peach juice (not cocktail) or peach puree
  • 4¬–5 ounces prosecco
  • Thinly sliced peach, for garnish



  1. Add the crème de cassis and peach juice or puree to a champagne flute. Top with prosecco, garnish with some thinly sliced peach, and enjoy.