For this French toast recipe, thick slices of challah are soaked in eggs, coated in coconut and cornflakes, then griddled. Maple syrup crowns the dish.
Here French toast is made even more delicious by layering brioche in a deep dish and adding cream cheese, pecan, raisins, and plenty of spices.
Cocoa powder heightens the intensity of these dense, dark muffins. Chocolates lovers rejoice. Enjoy with milk or coffee and freeze any leftovers.
Savor this light dessert of mango, lime, and vanilla as is; whir it in a blender for a frosty treat; or start the morning by having it dressed with yogurt.
Ciambella is a delicious Italian coffee cake filled with plump raisins and toasted walnuts and spiked with marsala or rum. Goes great with a glass of wine.
These muffins are individual pineapple upside down cakes. Bake them in muffin tins and invert to reveal a gooey caramelized sugar and pineapple topping.
Sufganiyot comes from the Greek “sufgan”, meaning puffed and fried. Made by bakers in Jerusalem for Hanukkah, you can enjoy these jelly doughnuts at home.
Eggs, smoky garlic Portuguese pork sausage called chourico, onions, and potatoes make up this splendid breakfast recipe. Serve it right for the skillet.
A simple elegant dinner of buttery, softly scrambled eggs that are mounted in a slice of toast and drizzled with fragrant white truffle oil.
Light, airy, and oh-so-eggy, each popover rises to extreme heights, thanks to this recipe from Neiman Marcus. Serve these in place of bread for a special treat.
Butter, sugar, and sour cream flavor this homey Bundt cake. And there’s nothing wrong with that. On top and in the middle is a sweet, cinnamon-y nutty surprise.
These delicate pancakes are practically flourless, so the flavor of the ricotta cheese and vanilla really shine through. A great brunch recipe.
Tender potatoes, onions, green peppers, and red peppers are slowly cooked in butter until crisp and golden brown. Chili powder adds the right amount of spice.
Sonhos–Portuguese for dreams–are Portugal’s addictive doughnuts that are dusted with powdered sugar or drizzled in syrup. Caramel sauce is a good idea, too.
Mini vanilla cakes are filled with fresh slices of nectarines, but apricots and peaches would work equally well. A sprinkling of sugar finishes them off nicely.
Creamy, tangy Hollandaise sauce is spooned over lightly poached eggs that sit atop buttery brioche slices gilded with ham and shavings of black truffles.