7 Indulgent Breakfast Recipes for Your Sweetest Morning Yet

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Breakfast is the best meal because it’s the one time it’s acceptable to eat dessert before noon. Many people crave sweet in the morning over savory, and breakfast is the best time to get your sugar in in the form of crepes, french toast, breakfast cookies, and oatmeal. There is a time and a place for everything, and sometimes it’s better to get in a healthy breakfast over an indulgent one, but when the craving strikes and you’re looking to cater to your sweet tooth in the a.m., try one of these seven recipes that taste conspicuously like dessert. Some are healthier than others, but sometimes a Saturday morning is best started out on a sweet note.

1. Coffee Caramelized Croissant French Toast Sticks

We’re starting off strong with these Coffee Caramelized Croissant French Toast Sticks from Half Baked HarvestYes, you can go there, and yes you can do it before you’ve had your first cup of coffee. Or, better yet, have your coffee for breakfast with the french toast sticks. Everyone’s had the processed or frozen variety, but these knock those out of the park. Caramelize your Texas Toast and get cookin’. French toast is for breakfast, and it comes with a side of caffeine.

Ingredients:

  • 7 tablespoons salted butter (almost a whole stick), at room temperature
  • 6 tablespoons (or a 1/4 cup + 1/8 cup) brown sugar
  • 2 teaspoons instant coffee
  • 1 1/2 cups canned coconut milk (or whole milk)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 8-12 croissants
  • Fresh berries, for serving

Coffee Maple Syrup

  • 3/4 cup pure maple syrup
  • 1 tablespoon instant coffee

Coconut Whipped Cream

  • 1 (15 ounce) can full-fat coconut milk, cold
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla

Directions: For whipped cream, flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and vanilla. Place in the fridge while you make the french toast.

For coffee maple syrup, combine the syrup and coffee in a small saucepan and place over medium-high heat. Gentle cook the syrup until the mixture comes to a low boil. Reduce the heat to low and simmer five minutes, remove from the heat and set aside.

For the french toast, slice the croissants into 2 to 3 long strips. Mix butter, brown sugar, and instant coffee in a small bowl to combine. Whisk milk, eggs, vanilla, and cinnamon in large bowl to combine. Melt 2 tablespoons of the brown sugar/butter mixture in a large nonstick skillet over medium-high heat. Dip croissant sticks a few at a time into egg mixture to coat. Add 4-6 sticks to the skillet. Cook until bottoms are deep brown, 2 to 3 minutes, turn and repeat until all sides have been caramelized adding more of the brown/sugar butter after every other flip.

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