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.
Sweetness and light
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.
Prepare in advance
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!
I tried this out on Kipper who was quite taken with it, I suspect because it almost feels like a dessert rather than a breakfast! I doubt we’ll get fed up with this for a while.
Serve with fresh fruit and hot tea or coffee. Delicious! Serves 2-4 (depending on hunger!).
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Overnight matza breakfast bake
- 2 sheets matza
- 250 ml very hot water (generous 1 cup)
- 100 ml milk (scant ½ cup)
- 1 egg
- 50 g sugar (or use less, to taste) (Approx. ¼ cup)
- few drops vanilla
- 2 tbsp raisins
- 1 tbsp brown sugar
- ¼ tsp cinnamon
- 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.
Approx. per serving: 229 calories, 3g fat, 5g protein, 45g carbs
If you need more delicious Pesach breakfast recipes, how about no-added-sugar Pesach pop tarts, creamy ‘paleo’ porridge with fruit, or streusel-topped blueberry and almond muffins. You can browse all my Passover recipes here.
There are plenty more terrific Pesach recipes – including 8 breakfast ideas! – in my book Helen’s Delicious Pesach. Buy it on Amazon.co.uk or Amazon.com, or get the ebook for iPad, or pdf, from Blurb.com