Overnight matza breakfast bake

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.

Portion of overnight matza breakfast bake on a plate.

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.

Overnight matza breakfast bake from above.

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. 

Portion of overnight matza breakfast bake on a plate, seen from above.

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!).

Overnight matza breakfast bake. 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!

 

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Overnight matza breakfast bake

Course Breakfast
Cuisine jewish
Keyword egg, matza, raisins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 229kcal
Author Helen

Ingredients

  • 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

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

If you can preset your oven to come on the next morning, add the brown sugar topping and put the dish in the oven the night before.
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.

Overnight matza breakfast bake.

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

33 Comments:

  1. OMG this recipe looks to die for. Can’t wait to make it with my family for the kiddos over Pesach.

  2. 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!

  3. What size pan do you use

    • 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.

  4. 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

  5. can you do this in a slo coôker on low overnight ?

    • 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.

  6. Looks yummy and simple for Pesach Brunch. Thank you. Chag Sameach.

  7. This looks fantastic. Do you think this recipe could this be multiplied for a bigger crowd?

  8. Can you use apples or something else instead of the raisins??

    • 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.

  9. 45g of carbs, too much

    • 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.

  10. Sounds amazing ! I will definitely try it !

  11. What size baking dish do you use?

  12. Ooo I really like the sound of this! I may have to try it. I like mixing up breakfast 🙂

  13. 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!

  14. Nicky Corbishley

    Fab breakfast idea Helen. It’s such a wet miserable morning, I could go for a large portion to warm me up 🙂

  15. I love a hot breakfast bake! Super idea Helen

  16. Sounds like a yummy dish. Thanks for sharing.

  17. Not a good idea to leave this out of the fridge all night in the oven. Bacteria could grow in it.

    • 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.

    • You are right. Bacteria love sugary, wet environments like the one produced in the uncooked mixture.

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