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.
And 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.
If you have a clever oven that can be programmed to come on at a predetermined time, you could even 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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- 2 sheets matza
- 250ml (1 cup) very hot water
- 100ml (scant half cup) milk
- 1 egg
- 50g (quarter cup) sugar (or use less, to taste)
- few drops vanilla
- 25g (2 tbsp) raisins
- 1 tbsp brown sugar
- 0.25 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 180C (350F).
- 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 180C for 30-35 minutes until just cooked through, golden brown and risen slightly.
- Serve hot or warm.
- 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.