Breakfast Recipes using Musoffa Honey

Breakfast Recipes using Musoffa Honey

HONEY FRENCH TOAST

YIELD: Makes 4 servings

INGREDIENTS

  • 6 slices
  • white or wholegrain brea thickly-sliced (3/4-inch)
  • 1 cup of milk
  • 2 eggs, large
  • 2 Tablespoons of honey
  • 1 tsp vanilla extract
  • ground cinnamon to taste (optional)
  • 1 to 2 T unsalted butter
  • 1/3 cup of honey, or more to taste

DIRECTIONS

Place the bread in a single layer in a large, shallow roasting pan or baking dish.

In a bowl, whisk the milk, eggs, honey, and vanilla. Pour evenly over the bread. Soak for about 30 minutes, tilting the pan often and using a spoon to distribute the milk mixture over the bread. Press the bread lightly with the back of the spoon to encourage it to absorb all of the liquid. Sprinkle with the cinnamon.

Heat a heavy skillet large enough to hold the bread in a single layer, over medium heat. Add the butter and tilt the pan until the butter melts and evenly coats the bottom. Add the soaked bread and cook for about 3 minutes, or until browned on the bottom, adjusting the heat to maintain a steady but gentle sizzle. Turn the bread with a wide spatula and brown the other side for about 3 minutes. Drizzle the honey evenly over the tops and cook for about 1 minute, or until the honey begins to bubble. Turn the bread over and brown the other side, spooning the bubbling honey over the top.

Transfer the French toast to a platter and serve plain, with warmed honey butter sauce, or topped with your favorite topping.

 

CRUNCHY HONEY GRANOLA

YIELD: Makes 4 servings

INGREDIENTS

  • 1/2 cup plain rolled oats, uncooked
  • 3/4 cup chopped walnuts
  • 1/3 cup honey
  • 1 egg white
  • 1 tsp. vanilla
  • 1/2 tsp ground cinnamon
  • 1/2 tsp course salt

DIRECTIONS

Combine oats and walnuts in medium bowl.

Mix together honey, egg white, vanilla, cinnamon and salt in small bowl until well blended. Add honey mixture to oats; stir until well blended.

Line 11x17-inch baking sheet with foil; spray with nonstick cooking spray. Spread oat mixture in even layer on prepared baking sheet. Bake at 300°F 20 to 25 minutes or until golden brown, tossing mixture 3 to 4 times during baking. Remove from oven.

Cool completely until crisp and crunchy.

TIP

Serving Tip: Double or quadruple recipe for larger batch. Serve over yogurt and berries.

 

BREAKFAST BANANA BREAD PUDDING

YIELD: Makes 6 servings

INGREDIENTS

  • Cooking spray
  • 12 slices whole wheat bread, cut into 1-inch chunks
  • 3 to 4 ripe bananas, mashed
  • 5 eggs, beaten
  • 1 cup milk
  • 1/4 cup honey
  • 1/2 T cinnamon
  • 1 tsp vanilla extract

DIRECTIONS

Spray a 3 1/2-quart slow cooker insert (stoneware) with cooking spray. Put the bread chunks in the insert.

In a medium bowl, combine the bananas and remaining ingredients. Stir well. Pour over the bread in the slow cooker. Make sure all of the bread is immersed in the mixture.

Cook on low for 6 hours or liquid is absorbed and bread pudding is set. Slice and enjoy.

Top with sliced bananas and walnuts (optional).

Finish with a generous drizzle of honey.

TIP

Note: If using a larger slow cooker, cooking time may be less.

 

HUNGRY MONKEY HONEY OATS

YIELD: Makes 4 servings

INGREDIENTS

  • 4 tsp honey
  • 2 tsp. ground flax
  • 2 cups plain oats
  • 3 cups milk
  • 4 T almond butter
  • 2 bananas chopped

DIRECTIONS

On a flat surface, place 4 bowls or lidded glass jars. Fill each with 1/2 tsp. ground flax, 1/2 cup oats and 1 T almond butter.

Peel and mash one banana. Divide mashed banana into the four oat mixtures.

Pour 3/4 cup of milk over the banana and oat mixture and with a spoon, combine ingredients.

Refrigerate for 8 hours or overnight.

When ready to eat, serve cold or warm up for 30 seconds in the microwave. Slice remaining banana, top each oat mixture with banana slices and drizzle with 1 tsp. of honey over the top. Combine and enjoy.


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