This saucepan for the breakfast of Easter bread transforms Italian Easter bread into a sweet and festive morning! Made with Easter bread, a cinnamon spiced egg cream and then cooked, it is perfect for any breakfast or brunch for the holidays.
Even if I am not a lover of French toast, the thought of a French toast saucepan has always intrigued me! Selta with a little Italian Easter bread of the remaining dove, this version turned out to be perfectly with a crunchy and creamy medium!
It is easy to prepare with Italian Easter bread with cubes, or even your favorite croissant or brioche bread, butter, a mixture of custard for brown sugar eggs cinnamon and the seasoning of my coffee cake with favorite Strausel cinnamon.
So everything is put together and cooked immediately! I love the fact that there is no need to immerse the saucepan during the night. Complete it with a little icing sugar and a wire of maple syrup and it is the best breakfast for the holiday pleasant for the crowd.
Because you will love this breakfast, cook
- Easy to do: This is a simple saucepan for breakfast without conduct! Just cube the bread, beat the mixture of eggs, throw it together and cook.
- No soak overnight: The best part of this saucepan for Easter breakfast is that you can cook it immediately!
- Tasty: The sweet Easter bread, a custard full of eggs infused with hot cinnamon together with a crumbs of crumbs creates the best warm and welcoming breakfast!
- Celebratory: While we love this Pantone bread pudding at Christmas, this breakfast saucepan is perfect for Easter brunch meetings!
Recipe ingredients
- Easter bread: I love the traditional Easter dove bread but any sweet bread works, also sweet Roman Easter bread and sweet Italian Easter bread.
- Butter: The melted butter is added to the base of saucepan dishes for a rich taste.
- Mixture of custard: Eggs, milk, brown sugar, cinnamon and salt.
- Topping crumbs: Cinnamon, brown sugar, flour and butter.
Replacements and variations
- Zest of Citrus: Add a little orange zest or lemon range for an additional flavor.
- Savory: Try the ham and the cherdar cheese, the Swiss cheese, the bacon or even the sausage and what about some chopped peppers, onions or even spinach!
- Dry fruit and walnuts: Add some chopped walnuts or walnuts, dry raisins, red blueberries, blueberries or even strawberries for added consistency.
- Chocolate: Add some mini chocolate chips for extra decadence!
- Topping: Top with a wire of maple syrup, a sprinkling of icing sugar or even dress it with fresh berries or banana slices!
Melt the butter and spread it on the bottom of the saucepan plate, add the cube sweet bread, set aside.
In a large bowl beat the eggs and milk together until they are well combined, whip the cinnamon, the brown sugar and the salt.
Pour the egg mixture over the cubed bread and mix gently to cover.
In a small bowl mix the cinnamon, brown sugar and flour together together, cut the butter and add to form small crumbs. I used a food processor and also added 2 tablespoons of hazelnuts, I cleaned until I had a coarsely crumb mixture.
Cross the cubes of bread soaked with the crumbs, up to swelling and cooked through. Sprinkle with icing sugar and serve with maple syrup.
Suggestions for experts
- Avoid soaked bread: Cook all the time until the top is golden brown and the egg mixture has set, otherwise you will have a saucepan for the Easter breakfast.
- Day bread: Just like with a French toast saucepan, if your bread is too soft, it will not absorb the custard. If possible, cut the bread into cubes and sat down for the night to dry.
- Leave to rest for 30 minutes. If you have time, let the saucepan rest for 30 minutes so that the bread can soften the cubes of bread.
- Serve suggestions: For a complete brunch, serve with a little coffee or tea, roasted potatoes with rosemary and Italian fresh fruit salad.
Can I use a different type of bread in this saucepan for breakfast?
YES! While I love to use Easter bread, some other great options include Challah, French bread or Italian bread, especially if you want to make it more salty, or even breadcrumbs of remaining brioche bread, cinnamon rolls, croissants, natural yeast Easter bread or any other robust and often bread.
Can I make this recipe in advance?
Yes, you can cover the saucepan for breakfast with an aluminum sheet and keep it during the night in the refrigerator. Then everything you need to do is cook it in the morning! This is an excellent option if it is expected to have an Easter egg hunt in the morning, followed by brunch.
How to keep leftovers?
Store the leftovers of the saucepan for breakfast covered with a sheet in the pan or divided into hermetic containers in the refrigerator for a maximum of 3-4 days. Heat the portions gently in the microwave until they heat up.
Can I freeze the leftovers of the saucepan for breakfast?
Even if I have not tried, it should work! Cool completely, then cover with plastic wrapping, then get out of and freeze. Defrite during the night in the refrigerator, then remove the plastic casing, cover with a sheet and heat in the oven at 350 ° F for 20 minutes until it is heated.
Other sweet breakfast recipes
I hope you like this saucepan for breakfast as much as we, whether you use the remaining dove or not. Enjoy!
Breakfast Cashroles
- 5-6 cups Colomba bread, cube* (or any sweet or even croissant bread)
- 2 spoons The butter has melted
- 3 large egg
- 1 camera cups milk
- 2 spoons brown sugar (slightly packed)
- ½ table spoon cinnamon
- ¼ teaspoon salt
*Dimensions of the bite / medium cubes
Topping
- ½ table spoon cinnamon
- ¼ cup brown sugar (slightly packed)
- 3 spoons Flour
- 3 spoons butter
Extra
- 2 spoons hazelnuts, almonds or walnuts (optional)
- 2-3 spoons powdered sugar
- 1 cup maple syrup (more or less)
Breakfast Cashroles
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Preheating of the oven at 375f/190c. I used an 11 x7 -inch / 28×18 cm sausage plate.
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Melt the butter and spread it on the bottom of the saucepan plate, add the cube sweet bread, set aside.
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In a large bowl beat the eggs and milk together until they are well combined, whip the cinnamon, the brown sugar and the salt. Pour the egg mixture over the cubed bread and mix gently to cover.
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At the top of the cubes soaked in bread with the crumb mixture, cook for about 30-35 minutes, then lift the heat at 400f/200c and continue cooking for 8-10 minutes until it is swollen and cooked. Leave to sit 5 minutes, serve with maple syrup and / or icing sugar. Enjoy!
Topping
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In a small bowl mix the cinnamon, brown sugar and flour together together, cut the butter and add to form small crumbs. I used a food processor and also added 2 tablespoons of hazelnuts, I cleaned until I had a coarsely crumb mixture.
To freeze: cool completely, then cover with plastic wrapping, then get out of and freeze. Defrite during the night in the refrigerator, then remove the plastic casing, cover with a sheet and heat in the oven at 350 ° F for 20 minutes until it is heated.
Calories: 183Kcal | Carbohydrates: 17G | Protein: 5G | Fat: 10G | Saturated fat: 5G | Cholesterol: 84mg | Sodium: 249mg | Potassium: 107mg | Fiber: 1G | Sugar: 8G | Vitamin A: 370Iu | Soccer: 89mg | Iron: 1mg
Updated from April 2, 2017
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