Ingredients

• 1 slice of bread
• 1 teaspoon butter or margarine
• 1 egg
• salt & pepper to taste

Directions

Use a 3-inch cookie cutter (any shape) to cut a shape out of the center of the bread. Melt the butter in the frying pan. Place the bread in the pan and break an egg into the center of the bread. Lightly toast the bread that was removed from the center. Sprinkle the egg with salt and pepper.

When the egg is cooked on the bottom and before the bread becomes too brown, flip the bread with the egg to toast the other side and finish cooking the egg, about 1 minute. Serve the egg in the nest with the toasted shape that was cut out. Serves one.

Ingredients

• 1 cup half-and-half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
• 4 tablespoons butter

Directions

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Source: Alton Brown

Ingredients

• 12 slices day-old French bread (1 inch thick)
• 5 eggs
• 2-1/2 cups milk
• 1 cup packed brown sugar, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1 cup chopped pecans
• 1/4 cup butter or margarine, melted
• 1/4 cup butter, melted
• 2 cups fresh or frozen blueberries

Directions

Arrange bread in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top.
Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Ingredients

• 8 slices of day-old white bread
• 2 eggs
• ¼ liter lukewarm milk
• 40 gram butter or margarine
• 2 tbsp icing sugar
• 1 tsp cinnamon
• salt

Directions

Mix the milk with a pinch of salt, two level tablespoons sugar and the lightly beaten eggs. Remove the crust from the bread and soak the slices in the milk and egg mix. Butter a frying pan and fry the bread slices on both sides. Serve immediately and sprinkle with remaining icing sugar and cinnamon.

The first part of the word ‘wentelteefjes’ is derived from a word meaning ‘soaked’, although the more commonly thought meaning of ‘wallow’ is not far off. ‘Teefje’ perhaps is an old word for a particular shape of pastry but also could refer to a female dog.

Ingredients

• 1 frozen bread dough loaf – thawed but not yet risen
• 1 small box of cook and serve butterscotch pudding
• 1 stick of butter
• 3/4 cup of brown sugar
• 1 tablespoon of cinnamon

Directions

Spray your bundt pan with nonstick spray to make this turn out easier after baking, and then add any optional items such as nuts, raisins, etc.

Cut the thawed bread dough into four long strips and then cut each strip into eight equal pieces.

Place these pieces in the bundt pan so they evenly cover the bottom.

Sprinkle the cook and serve butterscotch pudding on top of the dough pieces.

Melt the butter and add the cinnamon and brown sugar to it.

Stir this mixture and then pour it over the dough and pudding in the bundt pan.

Allow to raise until it fills the bundt pan and then bake for 20-25 minutes at 325 degrees. Cool slightly and turn out on to a serving platter.

If made late at night and left in a cold oven, it should be the proper readiness to just turn on your oven and bake for breakfast!