Every holiday season this breakfast makes a regular appearance around my house. It's perfect to serve for a crowd because it takes little effort, you can plan ahead and its freaking delicious. Another reason I really love this recipe is that its incredibly versatile to suit anyone's taste. Feel free to play around with the flavor combinations. Maybe blueberry and vanilla, chocolate and hazelnut, bananas and honey?! The options are endless! I really hope this family tradition makes a regular appearance around your breakfast table as well.
Butter for greasing the baking dish
10 Large Eggs
1 Cup Whole Milk
1 ¾ Cup Heavy Cream
1/3 Cup Sugar
1/3 Cup Maple Syrup
1 Tablespoon Vanilla Extract
1 ½ teaspoons Cinnamon
½ teaspoon Salt
1 Cup Apple, peeled and diced
½ Cup Walnuts, chopped
1 Large Loaf of day old Challah bread, cubed into 1 inch pieces (roughly ten cups)
Powdered Sugar for Serving
Maple Syrup for serving
Grease a large oval baking dish with butter. In a very large bowl whisk together the milk, cream, sugar, maple syrup, vanilla, cinnamon and salt. Add the diced bread, apples and walnuts to the egg mixture and stir to combine until the bread is soaked through with the custard. Pour the bread and custard mixture into the prepared baking dish and cover tightly with plastic wrap. Refrigerate overnight or for at least an hour before baking.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan to prevent bubbling over and making a mess in your oven. Bake for 1 – 1 ½ hours or until the custard is set and the top is puffed and golden brown. Start checking around the 45-minute mark to make sure the top isn’t getting too dark. If it appears to be browning quickly, cover loosely with aluminum foil and continue baking until the custard is set. You can tell once the custard is set by inserting a knife into the center and separating the bread a bit to make sure no liquid is visible. Sprinkle with powdered sugar and serve with warm maple syrup.
I’m one of those people who absolutely needs to eat breakfast every morning, but with a full-time job, a baby and a hectic schedule, I don’t always have the time to make myself something healthy and delicious. Some days, I just need something a little more special than a bowl of cereal. The tangy yogurt sauce mixed with the runny eggs and smoked paprika is oddly satisfying. The combination my sound strange, but I promise, you don’t want to skip this one!
¼ cup Greek Yogurt
1 T fresh lemon juice (about ½ a lemon)
Salt and pepper
2 T Olive Oil
¼ tsp smoked Paprika
A few small basil leaves and chopped chives (don’t leave these out, they brighten the flavors of the dish)
Toasted sourdough for serving
Mix the yogurt and lemon juice in a small bowl and season to taste with salt and pepper. Divide the yogurt sauce between two plates.
Heat the olive oil in a large non-stick skillet over medium heat until it moves easily around the pan. Carefully crack the eggs into the hot oil, mind the hot oil splatters! Sprinkle the eggs with the smoked paprika and season with salt and pepper. Cover the eggs with a lid and cook for about two minutes. They will set quickly so keep an eye on them. You want the whites set but the yolks still runny.
Place the eggs on top of the yogurt sauce, two for each plate. Garnish with basil and chives and serve with the toasted sourdough! Now dig in and forget its only Tuesday morning….