2,754 bunch recipes

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Old-fashioned breakfast cake with a cinnamon-sugar streusel topping. A simple, not-too-sweet coffee cake made from pantry staples in about 40 minutes.

Overnight French toast casserole assembled the night before and baked in the morning. Bread soaks in a lemon-vanilla egg custard and puffs up golden and fluffy without any stovetop work.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

Potato puffs made from mashed potatoes and egg, dropped by spoonfuls and baked until golden brown. A crispy 3-ingredient side dish that turns leftover mashed potatoes into something new.

Crumbed potatoes tossed in melted butter and bread crumbs after boiling. A simple old-fashioned potato side dish with a toasty, buttery coating. Ready in 30 minutes.

Lemon French toast made with thick-cut day-old French bread soaked in a lemon zest and lemon extract batter. The flour in the batter creates an extra-crispy, golden crust that regular French toast can't match.

Pineapple upside-down French toast baked on a caramelized brown sugar and crushed pineapple base. Thick bread slices soaked in egg custard, then baked golden in 25 minutes.

Fig breakfast waffles made with dried California figs folded into a fluffy cake flour batter with whipped egg whites and lemon zest. Served with fig maple syrup.

Crepes a la Neige, a Quebec tradition using fresh packed snow instead of eggs in the batter. Fried golden and served with molasses or grated maple sugar.

Orange-scented French toast soaked in warm cinnamon-vanilla custard and fried golden. Day-old bread gets a 30-minute refrigerator soak for custardy centers.

Bread cakes made from soaked stale bread mixed with flour and a whipped egg white, cooked on a hot griddle like pancakes. A Depression-era recipe that turns leftover bread into breakfast.

Blaeberry singin-hinnies are traditional Northumbrian griddle scones studded with blueberries and made with buttermilk. Golden, buttery, and cooked on a hot griddle instead of baked.

Romanian feta and scallion omelet (Omelet cu Brânză și Ceapă Verde) with paprika, fresh dill, and a silky egg base. A Balkan breakfast classic with salty-tangy cheese and a bright herb finish.

Homemade pineapple maple syrup thickened with cornstarch, served over waffles with pineapple chunks, mandarin oranges, and raisins. A fruity waffle topping.

Homemade Grape-Nuts cereal from scratch with graham flour, buttermilk, and syrup. Baked into a thin slab, ground through a food chopper, then crisped again for that signature crunch.