This delicious breakfast has a light, custardy texture and a sweet matza flavour. With raisins and cinnamon for extra yumminess, it’s a great start to the day!
Pesach breakfast. I don’t know anyone who doesn’t get fed up with matza and jam after a few days. Fruit? Yogurt? I’m always on the look out for new and more interesting Pesach breakfast ideas.
Gebrokhts or not?
While I’m usually not that into gebrokhts – “wet matza” – I do make an exception for things which are supposed to taste of matza. Like chremslach and matza balls for example. And this delicious overnight matza breakfast bake.
This bake is like a super-charged matza brei, really. The matza gets a good long soak in the creamy egg mixture, so that once baked it has a light, custardy texture and a pleasant, but not overwhelming, sweet matza flavour. The raisins add interest and some valuable dietary fibre, and make the whole thing extra yummy.
Matza breakfast bake – ingredients
I try not to go crazy buying kosher for Pesach ingredients, so this matza breakfast bake uses only things that you’re likely to have on hand for the festival. The one exception I suppose is the brown sugar for the top. However, you can always substitute regular white sugar if you don’t have any.
To make this delicious matza breakfast bake you will need:
- Matza – obviously!
- Eggs
- Milk
- Sugar – I used white sugar to sweeten the custard and brown sugar on the top but you can use white sugar for both if you prefer.
- Cinnamon
- Raisins
- Vanilla – totally option but I really like the flavour it adds to the custard
Matza breakfast bake – Prepare in advance, safely
If your oven that can be programmed to come on at a predetermined time, you can assemble this and leave it in the pre-set oven, such that it cooks itself and is waiting to be eaten come breakfast time. That’s what I call a no-stress breakfast!
A few people have expressed concerns that it isn’t safe to leave the uncooked matza breakfast bake out of the fridge overnight. If you have any worries about this, then you can certainly refrigerate overnight and transfer to the oven in the morning. (You will need to do this anyway if your oven doesn’t have a ‘pre-set’ function.)
British eggs and milk
If you are in the UK, and are using Lion Mark stamped eggs which are salmonella free, and fresh pasteurised milk, it is unlikely that anything harmful will grow in a few hours overnight. In addition, the dish is completely cooked through before you eat it, so any potential bacteria should be destroyed.
According to the UK Food Standards Agency, foods need to reach the following temperatures and be held at that temperature for the associated time, to ensure they are safe to eat:
- 65°C (149°F) for 10 minutes
- 70°C (158°F) for 2 minutes
- 75°C (167°F) for 30 seconds
- 80°C (176°F) for 6 seconds
If you have a food thermometer, you can check the temperature in the centre of the dish. However as egg proteins will be almost fully coagulated at 70°C (158°F), you can be assured that if your matza breakfast bake has no runny custard, and is fully set, it has been heated to a safe temperature according to these guidelines.
If you have any food safety concerns or questions about this, you should consult reputable local sources of food safety advice. Practices vary in different places, so please make decisions based on your own local circumstances. If in doubt, store the prepared dish overnight in the fridge and transfer to the oven in the morning.
Breakfast, or dessert?
I tried this out on my daughter Kipper who was quite taken with it. I suspect this is because it almost feels like a dessert rather than a breakfast! Creamy, indulgent, and totally delicious! I doubt we’ll get fed up with this for a while.
What to serve with matza breakfast bake
This matza breakfast bake makes a perfect light breakfast without any additions. However, if you want something a little more substantial, you can serve it with fresh fruit and maybe a dollop of natural yogurt. A glass of juice or some hot tea or coffee. Delicious!
Overnight matza breakfast bake recipe serves 2-4 (depending on hunger!).
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📖 Recipe
Overnight matza breakfast bake
Ingredients
- 2 sheets matza
- 250 ml very hot water
- 100 ml milk
- 1 egg
- 50 g sugar (or use less, to taste)
- few drops vanilla
- 2 tablespoon raisins
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
Instructions
- Break the matza into smallish pieces and place in a sieve over a bowl. Pour the hot water over, then leave the matza in the steam while you prepare the custard.
- In a jug, combine the milk, egg, sugar and vanilla. Whisk together thoroughly.
- The matza should be pliable but not soggy. Place a layer of it in a small baking dish, sprinkle over a few raisins, add another layer of matza, more raisins etc. Continue until all the matza and raisins are used up.
- Pour over the custard. Cover the dish and transfer to the fridge overnight. (See note, below.)
- Next morning, preheat the oven to 180°C (350°F).
- Combine the brown sugar and cinnamon. Remove the dish from the fridge, uncover, and sprinkle the sugar-cinnamon mixture in an even layer over the top.
- Bake at 180°C (350°F) for 30-35 minutes until just cooked through, golden brown and risen slightly.
- Serve hot or warm.
Notes
Nutrition
More delicious Passover breakfast recipes
If you need more delicious Pesach breakfast recipes, how about
- charoset-stuffed baked apples (vegan)
- no-added-sugar Pesach pop tarts
- creamy ‘paleo’ porridge with fruit (vegan)
- streusel-topped blueberry and almond muffins
You can see a list of my favourite Pesach breakfast ideas here – sweet, savoury, there’s something for everyone!.
And you can browse all my Passover recipes here.
My Pesach recipe ebook, containing 40 simple and delicious meat-free recipes for everything from breakfasts and lunches to mains, sides, desserts and cakes, is available as an instant download! Just click here
Kara Funt
Gave it 5 stars after tweaking it which made it better. Double the recipe in an 8″ x 8″ glass dish. There needs to be liquid all around or it dries out too much. I used matzah farfel for convenience and less mess, mixed everything together (no layering) and used craisins in place of raisins. Huge hit with my brunch guests 🙂
Helen
So glad this was a hit! Your adaptations sound great 🙂
Vivian
Hi – I will try this for Pesach this year. If I make it in a 9 X 13″ pan, how long do you think I would have to bake it for? Thank you!
Helen
Hi Vivian. For that size of pan, I think you would need to scale up the recipe by 4, i.e. 8 sheets of matzo, about 400ml (2 cups) milk, 4 eggs etc. I think you would need to bake for 45 minutes to an hour, but you should check that the centre is cooked through and set before serving. I hope you enjoy this! All the best, Helen.
Vivian
Thanks, Helen! Will make it tonight for tomorrow’s breakfast. Chag Pesach Sameach!
Helen
Hope you enjoyed it Vivian!
nik
Can you subsitute the egg for apple sauce or bananan?
Helen
Hi Nik. I don’t think this would work as they wouldn’t ‘set’ on cooking, so the whole thing would fall apart when you tried to serve it. Sorry 🙁
Caitlyn
This was really yummy! I made it last night (I let it sit in the fridge for a couple hours or so and then went ahead and baked it) and subbed coconut sugar for the sugar and brown sugar, and it tastes lovely! Thanks so much for a wonderful Passover treat. 🙂
Helen
Thanks Caitlyn, that’s great to hear. I hope you had a lovely Passover.
Susan
OMG this recipe looks to die for. Can’t wait to make it with my family for the kiddos over Pesach.
Helen
Thanks Susan! It’s been enjoyed here a lot 😀
Liz
Made it and it came out great. I did venture and used fresh apples since I don’t like raisins and I had no problems at all, the apples did not turn colors. Overall great alternative for breakfast!
Helen
Thanks Liz, that sounds delicious! I’m glad you enjoyed it ?
Jen
What size pan do you use
Helen
I made a small one since there’s only three of us, so it was maybe 6 x 4 inches or thereabouts. as long as you get a few layers of matza it’s not really critical.
Simcha
This looks yum, either for breakfast or if I used a non dairy milk (that I could find for pesach, surely it is available?) it could be a dessert or side dish even!
I wonder if my fussiest child would eat it! It’s also not so calorific and with a piece of fresh fruit, I could imagine it being filling. Thanks for sharing,
Have a pesach kosher v’sameach,
Simcha
Helen
Thanks Simcha! Yes, you can usually find almond milk or other nut milks for Pesach. I hope you enjoy it! Helen.
Esther
can you do this in a slo coôker on low overnight ?
Helen
Hi Esther. I’ve never tried it in the slow cooker, but Lucy, the slow cooker expert at BakingQueen74 suggests that 2 hours should be more than long enough, so if you have a timer on the slow cooker, perhaps you can set it to come on a couple of hours before you want to eat? I hope this helps! All the best, Helen.
Bea Kampf
Looks yummy and simple for Pesach Brunch. Thank you. Chag Sameach.
Roni Cohen
This looks fantastic. Do you think this recipe could this be multiplied for a bigger crowd?
Helen
Certainly. Just make sure to extend the cooking time so that it’s cooked through to the centre.
;Jeanne Zamutt
Can you use apples or something else instead of the raisins??
Helen
Any dried fruit should work – just cut into small pieces. I probably wouldn’t use fresh fruit as it might go a bit weird sitting in the egg/milk mixture overnight.
P.F. wilensky
45g of carbs, too much
Helen
Are you on a low-carb diet? I’m sorry if this recipe is too carb-heavy for you. I think for most people eating a balanced diet, this matza bake is a reasonable choice. 45g of carbs is 15% of the recommended daily intake, which does not seem excessive for a breakfast. The dish is relatively low fat (3g/serving) and should have only around 229 calories per serving.
You may find these Pesach pancakes, which have only 3g carbs per pancake, are more suitable for your diet.
Kathy Samuel
Sounds amazing ! I will definitely try it !
laurie
What size baking dish do you use?
Helen
It’s quite small – the recipe only serves two people. It’s about 10cm x 15cm (4×6 inches).
Kirsty
Ooo I really like the sound of this! I may have to try it. I like mixing up breakfast 🙂
Helen
Thanks Kirsty! It’s delicious!
Ceri @Natural Kitchen Adventures
This is so interesting. Not a dish I have heard of before (though am sure I tried Matza years ago). I commend you for all your creativity during Pesach, must get fairly challenging!
Helen
Thanks Ceri. It’s not too bad, most of the time we eat fish/meat, potatoes and veg, which is OK. But not great at breakfast time!
Nicky Corbishley
Fab breakfast idea Helen. It’s such a wet miserable morning, I could go for a large portion to warm me up 🙂
Helen
Thanks Nicky. I think the British weather warrants hot breakfasts 365 days a year!
Fuss Free Helen
I love a hot breakfast bake! Super idea Helen
Helen
Thanks Helen. Me too! I don’t know why I don’t make them more often…
fashionandstylepolice
Sounds like a yummy dish. Thanks for sharing.
Helen
My pleasure! We thoroughly enjoyed it.
Liz
Not a good idea to leave this out of the fridge all night in the oven. Bacteria could grow in it.
Helen
Hi Liz. If you are using lion stamped eggs (salmonella free) and pasteurised milk, it is unlikely that anything harmful will grow in a few hours overnight. However, even if it did, the dish is completely cooked through before you eat it, so any pathogenic bacteria will be destroyed. If you have a food thermometer, you can check that the centre of the dish reaches at least 120C, which will kill any bacteria and also any spores that may be present.
Paula Jacobson
It is very dangerous to leave the pan in the oven overnight. The rule is not to leave food above 40°F for more than two hours. Check out this website: http://www.foodsafety.gov
Helen
Hi Paula. I have given guidance above based on information from the UK Food Standards Agency. If you are in the USA or somewhere else, you may wish to follow different, local advice. I hope you enjoy this yummy breakfast bake!
Bobbi
You are right. Bacteria love sugary, wet environments like the one produced in the uncooked mixture.