The best thing to do with day-old croissants, whether homemade or storebought? Split them in half, slather them with a brandy-spiked, almond-scented cream, top them with even more almonds, and bake them until the aroma coming from the oven makes you swoon.
To make this twist on baked French toast, inspired by the Swedish cardamom-infused buns called kardemummabullar, you’ll spread slices of tender, eggy challah with a sugary cardamom butter, then toast them until light gold. Next, the spiced toasts get soaked in a peppercorn-spiked custard that enhances the cardamom flavor even more before it’s topped with melted butter and Swedish pearl sugar and baked. Related: More French Toast Recipes
From the irresistibly crunchy turbinado sugar crust to the perfectly moist and tender crumb, this super-simple zucchini bread delivers maximum breakfast delight. Studded with pecans and oats and perfumed with orange zest, cinnamon, and allspice, it makes a perfect grab-and-go breakfast. If you want to treat yourself, do like we do: Slather it with butter and give it a quick toast in a skillet. If you’re lucky enough to have leftovers, cut it into cubes, toss with butter, and toast them for topping yogurt or ice cream.
Kansas City, Missouri, chefs Colby and Megan Garrelts say that if you can measure and stir, then you can make a mean cornbread. These deliciously moist muffins get fantastic flavor from corn kernels and scallions. Slideshow: More Muffin Recipes