It’s so easy and quick to make that I usually cook a serving at a time, but you can double the recipe if you wish. The leftovers are great, too! Unlike other Passover foods such as coconut macaroons, Matzo is not the most exciting food. The only way to make it more palatable is to spread it with generous amounts of butter, charoset, or chocolate hazelnut spread. That’s why Matzo Brei is so genius. It’s the same idea as bread pudding - using eggs, milk, cinnamon, and butter to turn dry bread into something delicious, comforting, and even - dare I say it? - delectable.
Ingredients
Recipe Card
Matzo: It’s best to use plain matzo, not flavored. Eggs: I use large eggs in almost all of my recipes, including this one. Ground cinnamon: Make sure it’s fresh. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Butter: For frying. I love using creamy European butter, but any butter will be great. Coconut oil is another tasty option.
Your first step is to break the matzo into small pieces and cover the pieces with very hot tap water. Let them stand and soften for about a minute, then drain. In a small bowl, whisk together the egg, cinnamon, and vanilla. Add the drained matzo pieces and mix into a uniform batter. Serve with your favorite toppings.
Sweet butter A drizzle of honey Jam (as shown in the photos) Whipped cream Chocolate hazelnut spread Almond butter Blueberry compote Strawberry compote
You can also freeze the leftovers for up to three months. If you stack them, separate them with wax paper.
