HOME > Chowhound > Home Cooking >

Discussion

Need Dessert that doubleserves as Breakfast

I want a loaf/bread/cake dessert for Friday night dinner that can doubleserve as Saturday morning breakfast. Any suggestions?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Baba au Rhum ( I use the Joy of Cooking recipe) is a nice brioche cake with nuts and raisins, and the apricot-rum sauce is a nice morning pick me up! Kind of a production to make, but quite impressive if you have guests.

    1 Reply
    1. re: Gin and It

      haha...I made one at christmas and ate if the next morning (lots of rum) wish i could start every morning like that!

    2. Martha Stewart's Baking Handbook has good recipes that would do double duty. I think the banana-caramel cake with mascarpone frosting would be good. Recipe doesn't seem to be avail. on line though. But this recipe looks nice (also in the book): cherry streusel cake:
      http://www.marthastewart.com/portal/s...

      1. lemon poppyseed poundcake. at night with vanilla ice cream or mascarpone, and in the morning simply toasted with butter or lemon curd.

        1. Not a loaf or bread (forgive me) but rice pudding, bread pudding, grapenut pudding or "Indian Pudding" would fit the bill nicely.

          4 Replies
          1. re: thegolferbitch

            I've done a french toast casserole that is good for breakfast, brunch or dessert. It has challah, blueberries, cubes of cream cheese and a maple custard. It is reminiscent of bread pudding, but a little creamier. It gets nicely crunchy on the top.

            1. re: zataar

              That sounds like a nice combo of ingredients, esp . the blueberries and maple. I like it!

              1. re: zataar

                Zataar - Would you care to share your recipe? This sounds incredible. I make a darned good French Toast casserole, but have been looking for something a little bit different than the traditional recipe.

                1. re: zataar

                  That sounds a lot like the Brioche French toast I make, with rum and vanilla in the eggy custard and then topped with fresh blueberries and warmed maple syrup. I also would love to see your recipe.

                  Here's mine --

                  http://la.foodblogging.com/2006/03/10...

              2. My quick go-to torte recipe is the plum torte recipe from the NY Times in the 70's. I use any kind of fruit on top (peaches, figs, berries, etc.), and the recipe doubles or triples beautifully. It's fairly healthy, too! Guests rave, and my DH loves a slice the next day with his morning coffee.

                http://splendidtable.publicradio.org/...

                2 Replies
                1. re: AmandaEd

                  I'm making this torte for a brunch for 80 people next month. In lieu of plums, I am using jarred sour cherries, one of the few products I love at TJ. I made a test run last week and it is delish !!!! Very old world with the cherries. I added lemon zest to the batter . Friends swooned.

                  1. re: missclaudy

                    It sounds amazing! I'll have to try sour cherries!

                2. Clafouti, if you can get some nice fruits for it (I guess it's not quite the season for stone fruits, which are ideal) It is best right out of the oven, but once it sits overnight it will be a slightly denser, heartier breakfast-type item :)
                  My mother used to let us have sponge cake (diced, with fruit and milk poured over it) for breakfast during passover. It's mainly eggs, so why not?
                  Bread pudding, as already mentioned...

                  1 Reply
                  1. re: another_adam

                    I second the clafouti! Apple or apricot, delicious!

                  2. Crumb-topped apple pie
                    Bread pudding w/fruit in it
                    Plain pound cake (toast it for breakfast)

                    1. The recipe for "Ultra Simple Summer Fruit Cake" from Sir Gawain would fit your requirement very well. After the recipe was first posted here, it got loads of favorable comments on this board. Here is the link:

                      http://tinyurl.com/348849

                      I have made this over a dozen times and used different fruits that included peaches, plums, apples, pears, nectarines, cranberries, mangos and guavas. I was somewhat disappointed with the pears, but every other version turned out excellent. And, like the title says, it really is ultra simple.

                      2 Replies
                      1. re: Sam D.

                        I second this! I haven't made it lately, but it's perfect for anytime. Dessert, breakfast, tea, etc. My favorite fruits to use are berries of any sort w/ lemon zest and buttermilk instead of milk.

                        (Is the great Sir Gawain out there?? I've missed your posts...)

                        If that doesn't float your boat, then I also like this ginger molasses cake:
                        http://www.chowhound.com/topics/28062...

                        For dessert, you could serve w/ ice cream, sorbet, or poached fruit and for breakfast maybe some lemon or orange marmalade. Mmmm...now I made myself hungry.

                        1. re: Carb Lover

                          A similar great dessert/breakfast is the galleygirl tart, which I'd say competed with the Sir Gawain cake for the hearts and bellies of 'hounds. I'm forever indebted to Caitlin McGrath for her adaptation with sour cherries: http://www.chowhound.com/topics/281699 which I now make for brunch all the time.

                      2. Bread pudding would be great, but I made a blueberry buckle this summer (over and over and over again) that was absolutely fantastic as breakfast. I did it with a few other fruits too, so you could either use frozen blueberries or whatever fruit is in season right now. If this interests, I can post the recipe.

                        3 Replies
                        1. re: JasmineG

                          I am always interested in blueberry buckle...

                          1. re: julesrules

                            I got this from washingtonpost.com, but I made a few changes that I think improved the recipe. I seriously made this probably six or seven times over the course of a month this summer, I can't wait until blueberry season to make it again:

                            Batter
                            ¼ cup (1/2 stick) unsalted butter
                            ½ cup sugar
                            1 large egg
                            ¾ cup all-purpose flour
                            1 ½ teaspoons baking powder
                            ½ teaspoon salt
                            1/3 cup milk
                            1 teaspoon vanilla and zest of one lemon
                            2 cups blueberries (1 pint)

                            Topping
                            ½ cup brown sugar
                            1/3 cup all-purpose flour
                            1 teaspoon cinnamon
                            6 tablespoons (3/4 stick) unsalted butter, cold, cut into dice

                            Method:

                            Preheat oven to 350. Butter an 8-inch square baking dish.

                            In the bowl of a electric mixer, cream butter and sugar until light and fluffy. Add egg and mix until combined.

                            In a small bowl, sift or whisk together flour, baking powder, lemon zest and salt. Add dry ingredients to the batter, alternating with the milk, mixing until smooth and blended.

                            Scrape batter into prepared pan and spread with a rubber spatula so that it evenly covers the pan. Sprinkle berries over batter.

                            To make topping, whisk together sugar, flour and cinnamon in a small bowl. Add butter and work with a fork or your fingers until mixture is crumbly. Sprinkle topping over blueberries. Bake for about 40 minutes, or until berries are bubbling and topping is golden brown.

                            Let cool slightly and serve warm or at room temperature.

                            1. re: JasmineG

                              Tastytamarind, I like how you think - dessert is always right for breakfast!

                              I second the idea of a buckle, crumble, or crisp. You could serve it with vanilla ice cream after dinner, then eat it plain for breakfast.

                              I just finished off my oatmeal-topped apple crisp this morning....

                              Anne

                        2. How about carrot cake, with cream cheese frosting?

                          1. Technically, I think any dessert qualifies to be eaten at breakfast! =)

                            Are you thinking something that you could also serve to guests the next morning? Because in that case, I would vote for pound cake - you can dress it up with a rum glaze and ice cream at night and then toast it the next morning with preserves or lemon curd.

                            I like cobblers as dessert and then breakfast, but it might be weird to serve essentially the same dish to guests both as dessert AND breakfast.

                            I also like the bread pudding suggestion, especially with the berries added.

                            1 Reply
                            1. re: leanneabe

                              I couldn't agree more - I think lemon meringue pie makes a perfect breakfast, you have your 'bread' (pastry), your 'preserve' (lemon curd) and your 'eggs' (meringue). The only trouble is that in my house you have to make two because everyone pigs out the night before and if you only made one you'd go hungry at breakfast!

                            2. This is it!! Our family calls it "Breakfast Cake." It smells heavenly while it bakes. It's great plain, or with fruit. We eat it for breakfast, dessert, snacks...you name it. Enjoy! (And yes, the amount of vanilla is correct!)

                              Breakfast Cake
                              2 sticks butter, room temperature
                              1C sugar
                              3 eggs
                              2-1/2C flour
                              2t baking powder
                              1t baking soda
                              1t salt
                              1C sour cream
                              5t vanilla

                              Heat oven to 350. Grease and flour a Bundt pan. Cream the butter with the sugar. Add eggs one at a time. In separate bowl, combine dry ingredients and add to batter. Stir in sour cream an vanilla until incorporated. Batter will be thick. Spoon into Bundt pan and bake about 45 minutes or until cake tester comes out clean.

                              2 Replies
                              1. re: wyf4lyf

                                I make a wonderful and very rich croissant bread pudding (a Barefoot Contessa recipe) that would probably due the trick. Everyone always loves it. http://www.foodnetwork.com/food/recip...

                                1. re: JAC13

                                  I'm the guest, and I want to bring something that we can enjoy for dessert and again for breakfast. I'm thinking bread pudding or a loaf cake is best, because it'll hold up both to the overnight in the fridge/on the counter and to the bit of travel I need to do to get there. Thanks all for the replies!

                              2. Apple strudel, simple to make with frozen filo. You could make it with sour cherries too.

                                1. BREAD PUDDING. This is a great Dessert, and can very easily be used the next morning. Make your bread pudding, serve with caramel to top for dessert. For breakfast.. slice your bread pudding into one inch slices. Crush up some Corn Flake cereal, dip your bread pudding slices into a simple egg wash, then to your crushed corn flake cereal. Either deep-fry, or bake in oven...but you have Bread pudding French toast for breakfast. It is awesome with candied pear slices, powdered sugar, and syrup! Trust me, It's a crowd pleaser.

                                  1. Eating gingerbread for dessert last night (it was breakfast today), it occurred to me how yummy it would be to slice the gingerbread and layer whipped cream with fruit inside the layers. That's dessert. Leave aside some of the loaf plain, to toast for breakfast.

                                    1. Maybe shortcake for dessert (with whatever fruit you have) and the leftover scones for breakfast?

                                      Or this: http://www.waitrose.com/food_drink/re...
                                      Even better if you add dried fruit.

                                      1. too late now i fear, but i would suggest biscuits/shortcakes that make strawberry shortcake on friday night, and biscuits w/ butter and jam on saturday...

                                        7 Replies
                                        1. re: Emme

                                          Thanks for all the wonderful suggestions! I ended up going with a molasses-ginger bread (a different epicurious recipe than the one mentioned in this thread) and it was the perfect combo -- warm with ice cream for dinner, and warm with homemade jam for breakfast.

                                          Ok, I ate it with ice cream in the morning, too. Mmm.

                                          1. re: tastytamarind

                                            If you're into gingerbread, try making it with Steen's cane syrup or Lyle's Golden syrup. Delicious!

                                            1. re: Hungry Celeste

                                              what are they? i'm always a blackstrap molasses person, but i'm down for something new...

                                              1. re: tastytamarind

                                                Steen's is a pure cane syrup, ground & cooked just to be syrup. Not a cooked-down leftover side like molasses, so it doesn't have those unpleasant sulfur-y overtones. It's mild enough to pour on your pancakes or pain perdu, made in LA--I don't know if you'll find it other than on the internet outside of LA.. Lyle's Golden is another cane syrup, lighter in flavor and color and more mellow than Steen's. It's british, but widely distributed (CostPlus carries it).

                                                1. re: Hungry Celeste

                                                  I think I find the unpleasant sulfur-y undertones really delicious -- is that twisted?

                                                  On the subject, I know that the Blackstrap I buy is the darkest variety around, and I've seen at least two other varieties that are much lighter -- closer to the color of light brown sugar. Are they just earlier byproducts than the blackstrap? and is their flavor less strong (and sulphur-y)?

                                                  1. re: tastytamarind

                                                    Darker molasses has a darker, stronger, more bitter taste. And yes, the lighter syrups aren't as cooked down as blackstrap. Those sulfur undertones are nice in certain things, but the Steens & Lyle's give you a brown-cooked-cane flavor without the overwhelming overtones of molasses...good for more delicately flavored co-ingredients.

                                        2. I'm a big fan of coffee cake. It's great for dessert or breakfast, and it's another reason to drink coffee.
                                          Or apple pie, good any time of the day ;-)

                                          1 Reply
                                          1. re: ajs228

                                            Brioche cake for dessert, and then toast it up as french toast in the morning!
                                            Or...

                                            At the local crepe shop in town the Nutella crepes are listed on both menus (crepe, sliced bananas, nutella, walnuts, whipped cream) - YUM!!