Breakfast

When you store this batter in the fridge (for up to 2 days!) every day can be pancake day.

Thick slices of milk bread are stuffed with creamy peanut butter and soaked in an egg batter for a luscious and exquisitely custardy interior.

Using tangzhong—a technique that calls for mixing a cooked flour mixture into bread dough—produces a bread that’s unbelievably soft, sweet, and fluffy.

Everything you love about a cloudlike soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn’t require flipping and simply bakes in the oven instead.

This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.

These sour cream pancakes are just as tender and flavorful as ones made with buttermilk, but the real star is the tangy-sweet sour cream maple syrup.

This classic waffle recipe from Gourmet combines the crisp of Belgian waffles with the tang of buttermilk for a brunch classic you’ll want on regular rotation.

No torch required for this crème brûlée French toast–it gets its name from the sweet, fragrant custard base used to make it.

We combined our favorite elements from the most popular banana bread recipes on our site to create the ultimate version of this sweet, nutty, supremely moist quick bread.

Sweet potato purée and banana bind the ingredients together (so you can skip the eggs), while adding a light, natural sweetness to the batter.

Cooking congee in a slow cooker takes patience, but you can cook it overnight if you want it for breakfast. 

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.

This dish would be just as welcome on the brunch table as on the dinner table, and I wouldn’t fault you for adding a little maple syrup.

Chewy, flaky, rich paratha is always a crowd-pleaser.

This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.