Matzah brei is the Jewish version of French toast and perfect for a quick brunch. This recipe originated with Nana Yetta Finberg, my role model for a Jewish grandmother. I’ve modified it slightly over the years but it still has the same “yum factor” every time I make it, although it’s rarely the same.
Bread doesn’t last long when cruising in warm climates and reconstituting matzah is a good way to satisfy that craving. Milk can be replaced by water or powdered milk and the eggs can be decreased in half if conserving on a passage. I have a palette for bold flavors and a heavy hand with spices and herbs; if you like more subtle flavors, start with half of the cinnamon, sugar and vanilla and add to taste. Canned peaches or fruit cocktail make a nice topping when fresh fruit isn’t available and the syrup from the fruit can, agave or honey may be substituted for the white sugar. I used peach jam made by our friend Ray Davis and blueberries this time.
- 4 matzah sheets
- 4 eggs
- 1 cup milk (your choice of type; I use 2%)
- 2 tablespoons ground cinnamon
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1/4 cup butter or coconut oil
- Topping: Maple syrup, jam, fruit
Serves 4. You can double or half depending on how many you are serving.
Pass each matzo sheet under running water briefly, then crumble into a large bowl.
Stir together milk, eggs, cinnamon, sugar, and vanilla extract and pour over crumbled matzah. Mix until matzah is fully coated. Allow to soak for 10-20 minutes.
Heat butter or coconut oil in a large skillet over medium heat. Pour mixture into pan. Cook until golden brown and the eggs are fully cooked, flipping in small portions.
Serve with syrup, jam, fresh or canned fruit. A dollop of whipped cream is also delicious!