Dessert For Breakfast: Easy Sweet Recipes For A Morning Treat
For mornings when avocado on toast, scrambled eggs and bacon, or porridge topped with berries won’t do, a sweet breakfast is what you need to put you in a good mood all day. Think pancakes that taste like apple tart or banoffee pie, fruity and sticky breakfast buns, and cake porridge. We’ve picked out 6 recipes that transform breakfast into your favourite dessert. Check them out below and make dessert for breakfast your morning routine:
Banana Foster Baked French Toast
Recipe via Taste of Home
- ½ cup butter, cubed
- 2/3 cup packed brown sugar
- ½ cup heavy whipping cream
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ cup chopped pecans, optional
- 3 large bananas, sliced
- 12 slices egg bread or challah
- 1-1/2 cups 2% milk
- 3 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.
- Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary.
- Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.
- Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.
Apples ‘n’ Cream Pancakes
Recipe via Taste of Home
- ½ cup 2% milk
- 2 large eggs, room temperature
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 to 2 tablespoons butter
- ¼ cup packed brown sugar
- 3 ounces cream cheese, softened
- ½ cup sour cream
- ½ teaspoon vanilla extract
- 1-1/2 cups thinly sliced unpeeled apples
- ¼ cup chopped walnuts
- In a small bowl, combine milk, eggs, flour and salt. Beat until smooth. Heat a cast-iron or ovenproof skillet in at 450° oven until hot. Add butter to the skillet; spread over entire bottom. Pour in batter; bake for 10 minutes or until golden brown.
- Meanwhile, combine sugar and cream cheese. Blend in sour cream and vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with apples. Spread remaining cream cheese mixture over apples and sprinkle with nuts. Cut into wedges and serve immediately.
Pear Breakfast Buns
Recipe via Tesco
- 475g white bread flour, plus extra for kneading and rolling
- 20g caster sugar
- 1 teaspoon fast action dried yeast
- 50g unsalted butter
- 200ml semi-skimmed milk
- 1 egg, beaten
For the filling
- 20g unsalted butter, softened
- 60g light brown sugar
- 1 teaspoon ground cinnamon
- 1 Conference pear, peeled, cored and diced
- 100g walnuts, finely chopped
- 2 tablespoons apricot jam
- Mix the flour and 1 tsp salt in a large bowl. Make a well in the centre and add the sugar and yeast. Melt the butter in a pan with the milk; pour into the well with the egg. Mix with a knife to form a dough, then knead on a floured surface for 10 mins, or until smooth and springy. Put in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place for 2-3 hrs, until doubled in size.
- Lightly grease a 23cm springform tin. Roll the dough out on a lightly floured surface into a 1cm thick rectangle roughly 25cm x 35cm.
- To make the filling, spread the butter over the dough and top with the sugar, cinnamon, pear and walnuts. Roll the dough up into a tight cylinder, from one of the long sides. Trim the ends, cut into 8 slices, and arrange 7 around the edge of the tin and 1 in the middle. Cover with oiled clingfilm and leave in a warm place for up to 1 hr until doubled in size.
- Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C. Bake the buns on a baking tray for 25 mins. Melt the jam in a pan with 1 tsp water, then brush over the buns. Serve warm.
Toffee Apple Cinnamon Buns
Recipe via Taste of Home
- 1 medium Granny Smith apple, peeled and chopped
- 1 tablespoon thawed apple juice concentrate
- 2/3 cup plus 2 tablespoons sugar, divided
- 1-1/2 teaspoons ground cinnamon
- 3-1/4 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1-1/4 cups buttermilk
- 6 tablespoons butter, melted, divided
- ¼ cup brickle toffee bits
- 1-1/2 cups confectioners' sugar
- 3 tablespoons thawed apple juice concentrate
- 2 tablespoons brickle toffee bits
- Preheat oven to 400°. In a microwave-safe bowl, combine apple and apple juice concentrate; microwave, covered, on high for 1-2 minutes or until tender. Drain; cool slightly. In a small bowl, mix 2/3 cup sugar and cinnamon.
- In a large bowl, whisk flour, baking powder, baking soda, salt and remaining sugar. Stir in buttermilk and 2 tablespoons melted butter just until moistened. Turn onto a lightly floured surface; knead until smooth, 2-4 minutes.
- Roll dough into a 12x9-in. rectangle. Brush with 2 tablespoons melted butter to within 1/2 in. of edges; sprinkle with sugar mixture, apple and toffee bits. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into eight slices.
- Place in a greased 9-in. square or round baking pan, cut side down. Brush with remaining melted butter. Bake 22-28 minutes or until golden brown.
- Cool 5 minutes on a wire rack. In a small bowl, mix confectioners' sugar and apple juice concentrate until smooth. Spread over buns; sprinkle with toffee bits. Serve warm.
Carrot Cake Porridge
Recipe via BBC Food
- 2 small carrots, peeled and grated
- 180g oats
- 1 teaspoon cinnamon
- grating of fresh nutmeg
- 75g raisins
- 850ml milk
- 1 tablespoon nut butter
- Put all the ingredients apart from the honey in a pan and cook over a medium heat for 10-15 mins, stirring often, until the oats and carrots are soft and the porridge is creamy.
- Add a little more milk as it cooks if it’s too thick.
Chocolate Banoffee Pancakes
Recipe via Delicious
- 1 ½ cups (225g) self-raising flour, sifted
- ½ teaspoon baking powder
- ¼ cup (25g) good-quality cocoa powder, sifted, plus extra to serve
- ¼ cup (55g) caster sugar
- 4 eggs, separated, plus 1 extra eggwhite
- 1 ½ cups (375ml) buttermilk
- 50g unsalted butter, softened
- 300ml thickened cream, whipped to soft peaks
- 3 bananas, thickly sliced
- Chopped dark (70%) chocolate, to serve
- 1 cup (220g) caster sugar
- 100g salted butter, chopped
- ½ cup (125ml) pure (thin) cream
- For the caramel, place sugar and 2 tablesoons water in a small saucepan over medium heat. Swirl to dissolve sugar, then cook for 6-7 minutes or until golden. Remove from heat and carefully stir in butter and cream. Cool to room temperature.
- To make the pancakes, combine the flour, baking powder, cocoa, sugar, egg yolks and buttermilk in a bowl. In a separate bowl, whisk the eggwhites to soft peaks. Fold one-third into the batter to loosen, then fold through remainder.
- Heat a little butter in a non-stick frypan over medium-low heat. In batches, add ½ cup (125ml) batter to the pan for each pancake. Cook for 2 minutes or until bubbles appear on the surface, then flip and cook for a further 2 minutes or until cooked through. Cover and keep warm while you repeat with remaining batter, adding more butter as needed.
- Layer the pancakes in stacks with the whipped cream and banana. Drizzle with the caramel sauce, scatter with dark chocolate and dust with cocoa. Serve immediately.