You’ve seen odds on the NFL. Now I’ve got Breakfast Desserts odds. Curious? Read on.
It seems the day’s most important meal might be going the way of the pastry chef. It’s understandable. Daily dollops of oatmeal and eggs are monotonous. Plain corn flakes are soul-sucking. 🙁
Take heart, the future will be better. These are the most likely breakfast desserts to become actual breakfast foods. Warning: you’ll never buy minute oats again!
Select Pictures, Desserts & Recipes Below Odds Table
Vegan Friendly Winner – Pumpkin Spice Muffins
A great choice for those interested in health and animal welfare. Make these amazing muffins with pureed pumpkin, Almond Milk, flour, cinnamon and ginger spices. Wonderful and thoroughly enjoyable! Recipe here.
Breakfast Desserts Odds – Top 10 Contenders
|Fruity Pebbles Doughnuts||+100||My kid once made this by mistake. Best breakfast ever!|
|French Toast Crunch Snickerdoodle Sandwich||+200||Toasty Cereal + Cinnamon + Marshmallow Creme = Heaven.|
|Oreo Pancakes||+300||Oh. My. God. I dare you to try Double Stuf!|
|Honey Nut Cheerio Turnovers||+350||Better than Poptarts. Use Fresh Cheerios!|
|Triple Stack Donut Cake||+400||Giant Butter Cakes with Donut Glaze. Feeds an Army.|
|Chocolate Crepes with Peanut Butter Marshmallow Filling||+500||Could be on the menu at a fine restaurant 🙂|
|Carrot Cake Pancakes||+650||Delectable Pancakes, Walnut Topping & Frosting Syrup.|
|Cinnamon Roll-Peach Pie Breakfast Casserole||+800||So easy, your better half could make it. Are 8 servings enough?|
|Deep Fried Banana Fritters||+1500||Deep fried anything sounds good. These are fabulous.|
|Cinnamon Roll Tres Leches Cake||+2000||Bake and wait overnight. Great post-holiday breakfast.|
* “Morning Line” is a betting term. It’s a list of entries for a horse race with probable betting odds. They’re released the morning of a race or before betting begins.
Breakfast Desserts Odds Methodology
I used the following criterion to formulate the odds:
- Breakfast Item Popularity – Let’s face it, some things “stack up” better than others. Doughnuts and pancakes are already crowd favorites. Therefore, it stands to reason doughnut and pancake desserts will make their way to breakfast tables sooner than others.
- Simplicity – Yes, most of these take 1+ hours to make. But anyone with holiday dessert experience should be up to the task. That said, easier is always better. Breakfast isn’t supposed to be difficult!
- Ingredient Popularity – Chocolate, Cinnamon Cereals, Oreos, Bananas… Pairing the world’s best tasting sweets with breakfast never made more sense. Ingredients with established mass-market appeal took precedence.
- Family Favorites – You’ll need a crew to eat most of these, save the chocolate crepes. And given the choice between an exotic dessert or Fruity Pebbles doughnuts, it’s safe to say kids will take the doughnuts. Maybe your significant other, too! If it has the potential to please a busy household, it got a bump in our calculations.
Fruity Pebbles Doughnuts
A sweet doughnut with crunchy colored cereal covering. Why didn’t I think of this? The recipe includes easy instructions for making doughnuts from scratch. A light glaze holds to devious pebbles in place.
It’ll take a couple hours to bake in dutch oven. But the wait is worth it. Bonus points for the first to try Froot Loops or Lucky Charms marshmallows.
French Toast Crunch Snickerdoodle Sandwich
No need to fight over who gets the remaining French Toast Crunch cereal. Just commandeer it for this impressively tasty breakfast sandwich.
The cinnamon – as usual – makes the Snickerdoodle. However the Fluffy Maple Filling puts this combo into a class of its own. Pop Quiz: Does Maple Syrup and Marshmallow Creme sound good? How about both!
Cookie-pancake heaven in just about an hour. The hard part is separating the filling from the cookie. So the Lazy Man might try Double-Stuf to avoid the meticulous cookie filler removal.
After that, the rest is a cinch. The recipe page offers excellent instructions with animated images.
Best part: stacking the pancakes with fluffy spread in the middle!
Triple Stack Donut Cake
The reason this one isn’t ranked higher is because it’s really a butter cake. But that’s just a detail, right? Any steadfast doughnut aficionado will happily grant an exception for this splendid dessert creation.
The pastel frosting and sugary sprinkles offer both eye appeal and a sweet assault on your senses. It’ll please all taste buds in your family, particularly the kids.
Drab morning coffee cake has met its match!
Chocolate Crepes with Peanut Butter Marshmallow Filling
This splendid crepe is a delightful blend of peanut butter, marshmallow and mild-mannered chocolate. Then, your sweet tooth might go numb with the thick caramelized banana topping! Bananas on cereal will seem so pedestrian after you try this.
Save time buying marshmallow creme in the store. Otherwise, follow the recipe’s instructions for the best marshmallow frosting you’ve ever had.
Think they’ll ever serve this at Denny’s?
Recipes and Reference: Top 3 Desserts
Fruit Pebbles Doughnuts
By Marian Cooper Cairns
This rainbow-colored breakfast cereal takes doughnuts to the next level.
Prep Time: 2 Hours
Cook time: 45 Minutes
- Cooking spray
- 3 1/2 c. all-purpose flour, spooned and leveled, plus more for working
- 1 (1/4-ounce) package active dry yeast
- 2 tbsp. warm water (105°F-11°F)
- 1 c. whole milk, room temperature
- 1/3 c. unsalted butter, room temperature
- 4 large egg yolks, room temperature
- 2 tbsp. granulated sugar
- 1 3/4 tsp. kosher salt, divided
- Peanut oil, for frying
- 1/2 c. confectioners’ sugar
- 1 tbsp. light corn syrup
- 1/2 tsp. pure vanilla extract
- 1 1/2 c. Fruity Pebbles cereal
- Lightly grease a bowl. Lightly flour a large baking sheet.
- Stir together yeast and warm water in a separate bowl. Let stand until foamy, 4 to 6 minutes (if mixture doesn’t foam, discard and start again). Mix together flour, milk, butter, yolks, sugar, 1 1/2 teaspoons salt, and yeast mixture in a bowl. With a dough hook, beat on low speed until a soft, tacky dough forms. Increase speed to medium-high and beat 3 minutes. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and let stand, at room temperature, until doubled in size, 1 1/2 to 2 hours.
- Turn dough onto a lightly floured work surface and roll, with a lightly floured rolling pin, to 1/2 inch thick. Cut out as many rounds as possible with a 3-inch cutter, then cut a hole in center of each round with a 1-inch cutter. Transfer doughnuts and holes to prepared baking sheet (reroll scraps once). Cover with a kitchen towel and let rise, at room temperature, until slightly puffed, 25 to 30 minutes.
- Heat 2 1/2 inches oil in a Dutch oven to 375°F. Fry doughnuts, in batches, turning occasionally until golden brown, 2 to 3 minutes. Transfer to a wire rack, set over paper towels, to drain.
- Stir together confectioners’ sugar, corn syrup, vanilla, 2 tablespoons hot water, and remaining 1/4 teaspoon salt in a bowl. Place Fruity Pebbles on a plate. Dip one side of doughnuts in glaze, allowing excess glaze to drip off, then dip in Fruity Pebbles, pressing lightly to help adhere. Let stand until glaze is set, 18 to 20 minutes.
French Toast Crunch Snickerdoodle Sandwiches
By Marian Cooper Cairns
The rich maple filling makes these sandwich cookies even sweeter.
Prep Time: 2 Hours
Cook time: 1 Hour
- 2 1/2 c. French Toast Crunch cereal, plus more lightly crushed for rolling sandwich cookies
- 2 1/4 c. all-purpose flour, spooned and leveled
- 1 tsp. baking soda
- 1/2 tsp. Kosher salt
- 2 tsp. cream of tartar
- 1 c. (2 sticks) unsalted butter, at room temperature
- 1 3/4 c. sugar, divided
- 2 large eggs
- 2 tbsp. ground cinnamon
Fluffy Maple Filling
- 1/2 c. (1 stick) unsalted butter, at room temperature
- 2 c. confectioners’ sugar
- 3 tbsp. maple syrup
- 1/2 tsp. ground cinnamon
- 1/2 tsp. Kosher salt
- 1 (7-ounce) jar marshmallow creme
- Pulse 2 1/2 cups cereal in a food processor until fine crumbs form, about 8 to 10 times (you should have 1 1/4 cups). Whisk together flour, baking soda, salt, and cream of tartar in a bowl.
- Beat butter and 1 1/2 cups sugar on medium speed with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Reduce mixer speed to low and gradually add flour mixture, beating just until combined. Add 3/4 cups finely crushed cereal, beating just until combined. Cover and chill dough 2 hours or up to 3 days.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Stir together cinnamon, remaining 1/2 cup crushed cereal, and remaining 1/4 cup sugar in a bowl. Measure level tablespoons of dough; roll into balls. Drop dough into the cereal-sugar mixture and roll to coat. Place dough on prepared baking sheets, spacing 3 inches apart.
- Bake, in batches, until golden on the edges but still slightly soft in the center, 10 to 11 minutes. Transfer to a wire rack to cool completely.
Make Fluffy Maple Filling
- Beat unsalted butter on medium speed with an electric mixer until creamy, 1 to 2 minutes. Slowly add confectioners’ sugar, maple syrup, ground cinnamon, and kosher salt, beating until smooth, 1 to 2 minutes. Fold in marshmallow crème just until combined.
- Spread the flat side of half of the cookies with Fluffy Maple Filling, dividing evenly. Sandwich with remaining cookies. Roll edges of cookies in crushed cereal.
By Arden Sarner
Crunchy on the outside, soft and fluffy on the inside, and a sweet creamy filling that tastes just like Oreos.
Prep Time: 40 minutes
Cook time: 20 minutes
- 9 Oreos
- 1/3 cup all-purpose flour
- 1/4 cup natural cocoa powder
- 1/4 teaspoon salt, separated
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 egg
- 4 tablespoon vegetable oil
- 2 teaspoon vanilla extract, separated
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup buttermilk
- 1/4 cup shortening
- 1/4 cup powdered sugar
- 1 cup marshmallow fluff
- Separate the Oreo filling from the cookies.
- Put the Oreo cookies in a plastic bag and crush them.
- For the dry ingredients, combine the flour, cocoa powder, half of the salt, baking powder, and baking soda.
- In another bowl, combine the egg, oil, 1 teaspoon vanilla extract, granulated sugar, and brown sugar.
- Add half of the wet ingredients and half of the buttermilk to the dry ingredients. Mix until it starts to come together. Then add the rest of the wet ingredients and the buttermilk and stir until combined.
- Fold in the crushed Oreo cookies.
- Pour 1/4 cup of batter onto a greased griddle on medium heat. Cook for 10-15 minutes, or until the edges are dry. Flip and cook for another 2-3 minutes.
- For the filling, mix together the shortening, powdered sugar, marshmallow fluff, Oreo cookie filling, 1 teaspoon vanilla extract, and half of the salt.
- Stack the pancakes with filling spread in between. Drizzle with chocolate sauce and sprinkle on crushed Oreos to be fancy. Enjoy.