This is definitely a weekend recipe. Why? Because it takes a minimum of overnight prep, and a lot of watching of the waffle iron (because these waffles are LOADED with sugar, and a special type you might have to pick up from Amazon at that). 

Are they worth it? They were pretty sweet, and I’m not entirely sure they turned out properly, but the result was pretty damn neat. (I am sure there is someone here who has more experience with these waffles who can tell me if I fucked up.)

Liege Waffles


  • .5 c whole milk
  • .25 c water
  • 2 T brown sugar
  • 1 package active dry yeast
  • 2 large eggs at room temperature
  • 2 t vanilla extract
  • 3 2/3 c flour
  • 1 t sea salt
  • 14 T butter, softened to room temperature, and separated into quarters
  • 1 1/3 c pearl sugar (you can find this on Amazon easy)

Take your milk and water, heat until lukewarm, and then add your brown sugar and active dry yeast, letting sit about five minutes, until foamy. Whisk together your eggs and vanilla, add the milk in, and then slowly add all but one cup of flour, and mix until well combined. Add the salt in, and mix until combined again

If you have a stand mixer, this is the part where I hate you, as you have things significantly easier – all you have to do is use a dough hook here. The rest of us, in adding in the 14 T of butter, will have to knead it in by hand. It’s going to take a long ass time, but the stretchy dough that results is worth it. Then, work in your last cup of flour. 

I used the fridge first method for making the dough rise – check the linked recipe for the other method. Take your dough, cover it with plastic wrap, and then put in the fridge for a minimum of overnight. The day you want to make the waffles, bring to room temperature for an hour, stir the dough to deflate it, and then let it rise for another two hours (see the difference between pics five and six). 

Once you’re ready to cook the waffles, knead in the pearl sugar. It’s gonna seem like a fuck of a lot, and it is. Trust me. You can do it, and it’ll be worth it. Heat your waffle iron while you’re doing this. Once the iron’s ready, break off a small piece of dough, stretch it out a bit, and cook until golden brown (usually about the same time as instructed by your waffle iron instructions). 

Keep any waffles you make warm (ideally in a 200 degree oven), and then enjoy the molten sugar caramelized amazingnes.

Boozy. Baked. French toast.  This is utterly the perfect thing to do on a weekend, especially if you’re looking to do brunch.  Just do what I did – have it soak in the fridge Friday night, and then throw it in the oven Saturday morning.  And then, enjoy.

Boozy Baked French Toast
Lasts for at least a week’s worth of breakfasts


  • 1 loaf bread (I went with simple white, original recipe recommends challah; either way, try to have it be a bit on the stale side)
  • 3 c milk
  • 3 eggs
  • alcohol of choice; I went with a cocoa liquer/rumchata mix, a very generous pour of both)
  • 3 T sugar
  • dash salt
  • cinnamon and sugar to sprinkle

Take your loaf of bread and lay it out in shingles in your glass pan, like in picture 1.  Whisk together your milk, eggs, sugar, and booze, and pour it over your bread, making sure you cover all of it; what is left in the bottom will be soaked up by the bread.  Sprinkle the soaked bread with cinnamon and sugar.  Cover the pan and put in the fridge overnight to soak up the booze custard.

In the morning, heat your oven to 425 (mine went to 400), and take the cover off the pan and put it in for a half hour, until the bread is puffed up and golden, (see pic 3).  

And then, enjoy your delicious boozy breakfast. You deserve it.

So, I prepped this recipe last night while I was making the tomato basil feta soup, and I can honestly say that this, combined with what I already have of the baked pumpkin pie oatmeal should be pretty awesome for breakfast at work (which is good, as I usually do not have breakfast).  This recipe comes from the Smitten Kitchen Cookbook, which I really recommend getting if you at all can.

New York Breakfast Casserole


  • 1.5 lbs bagels (I used two packages of Bagels Forever maple cinnamon frozen bagels), chopped into cubes
  • 8 oz whipped cream cheese
  • 1.5 lbs cherry tomatoes, halved
  • 8 large eggs
  • 2.5 c milk
  • dash salt and pepper

Spread a third of your bagel cubes on the bottom of a 9 x 13 glass baking dish, and dot them with a third of the cream cheese, spooned out in bits (see pic 1).  Repeat in two or so more layers.  Mix your eggs with the milk, salt, and pepper, and then pour them over the bagel and cream cheese mixture. Cover your dish tightly with plastic wrap, and then refrigerate overnight.

The next morning, heat your oven to 350 (mine was at 325), and then put in your casserole (removing the wrap, obviously) for between an hour and an hour and fifteen minutes (I went for the full hour and fifteen minutes).  The final product should be puffed to double its size, golden brown, and cooked through.  (Good test is cutting into the center and seeing if any egg liquid is released).  Let it rest ten minutes, and then nom, or, if you’re me, save for your breakfasts for the rest of the week!

Deb recommends serving with capers, lox, and/or bacon if you have access to any.