Make a great breakfast overnight
Published 8:58 pm Tuesday, August 25, 2009
So now that everyone has gotten in the back-to-school rush, we tend to forget about the most important meal of the day — breakfast!
We usually don’t get up in time and just grab whatever we can that’s quick and hit the door running.
I thought, maybe if you get a little time in the evening, you could make this lovely breakfast loaf before going to bed.
Let it cool while you sleep and you’ll have instant breakfast in the morning that’s homemade. It’s a great way to start your day.
Just grab a slice and add coffee for you or milk for the kids and you can take on anything — or at least try!!!
This is one way to get a good breakfast that’s delicious and nutritious!
Fruit and Nut Breakfast Loaf
1 cup dried fruit (ex. dried cherries, blueberries, raisins, etc.) — my fave is cherries
1-2/3 cup self-rising flour
1 cup unsalted butter, softened
1/2 cup plus 2 Tbs. sugar
3 large eggs, beaten
1 tsp vanilla extract
1/2 ground nuts (ex. almonds, pecans, walnuts, etc.) — my fave is almonds
6 Tbs of half-and-half
1 9×5-in. loaf pan, lined and buttered
1/2 cup of water
Pre-heat your oven to 350 degrees. Put the dried fruit in a small bowl and add the water to hydrate the fruit for about 10 minutes. Then, drain the fruit and pat dry, then toss in some flour and shake off the excess and set aside.
Cream the butter and sugar together with hand mixer until fluffy. Then, gradually add in the beaten eggs and vanilla. Fold in the remaining flour and nuts by hand (with spatula) gradually. Fold in your fruit and then add in the milk.
Your mixture will be thick and slightly sticky. Take your spatula and scrape the mix out of the bowl into your loaf pan.
Bake for 45 to 60 minutes or until a toothpick comes out clean. Cool on a wire rack while sleeping and dreaming sweet, sweet dreams.
Wake up, and breakfast is ready!
Until next time, have fun in the kitchen, experiment, and indulge your cravings.
Laura Clements is the manager of Kafe Buzz