Overnight Matza Breakfast Bake


*This one is killer!


2 sheets matza
250ml (1 cup) very hot water
100ml (scant half cup) milk
1 egg
50g (quarter cup) sugar (or use less, to taste)
few drops vanilla
25g (2 tbsp) raisins
1 tbsp brown sugar
0.25 tsp cinnamon


Break the matza into smallish pieces and place in a sieve over a bowl. Pour the hot water over, then leave the matza in the steam while you prepare the custard.
In a jug, combine the milk, egg, sugar and vanilla. Whisk together thoroughly.
The matza should be pliable but not soggy. Place a layer of it in a small baking dish, sprinkle over a few raisins, add another layer of matza, more raisins etc. Continue until all the matza and raisins are used up.
Pour over the custard. Cover the dish and transfer to the fridge overnight. (See note, below.)
Next morning, preheat the oven to 180C (350F).
Combine the brown sugar and cinnamon. Remove the dish from the fridge, uncover, and sprinkle the sugar-cinnamon mixture in an even layer over the top.
Bake at 180C for 30-35 minutes until just cooked through, golden brown and risen slightly.
Serve hot or warm.


If you can preset your oven to come on the next morning, add the brown sugar topping and put the dish in the oven the night before.

Posted on April 6, 2017 at 12:03 am by Rabbi Jeffrey Rappoport · Permalink
In: Health, Holidays, Kosher Kitchen, Kosher Recipes, Passover, Uncategorized

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