French Toast Matzah Brei

When it comes to matzah brei there are lots of different opinions about how to make it and everyone feels very strongly that it can only be eaten their way. Some like it savory with salt and pepper and some insist it be sweet. Some make it like a big pancake and cut it into wedges and some prefer it more like scrambled eggs, all broken up. I think it's pretty obvious what camp I fall into. My father was the matzah brei maker in our house and we always had it sweet, either served with sugar and cinnamon or with jam and it was usually broken up pieces which are just more fun to eat. While I can do without chametz for 7 days I was making matzah brei for breakfast and thought, "why not channel French toast?". The result certainly doesn't have the texture of French toast but tastes just as good. Enjoy!

5 Eggs
5-6 Boards of Matzah
1/2 cup milk
3 Tbl brown sugar
1 tsp cinnamon
pinch of salt
5 Tbl butter
Sugar and Cinnamon
Maple Syrup

Whisk the eggs, milk, brown sugar and cinnamon together with a pinch of salt. Break the matzah into pieces and let them soak in the mixture till it softens-about 5 minutes. Heat the butter in a frying pan and add the mixture letting it set for about a minute and then breaking it up with a spatula like you would do for scrambled eggs. Let it cook another 5 minutes or so mixing every so often till it is fully cooked. Serve with sugar and cinnamon or maple syrup and butter.


  1. What an in-your-face blog aimed at non-"bruckers". Looks delicious - kind of like charoset.

  2. so they let you into the kitchen at the meridien did they??? that's impressive!

  3. I also grew up with cinnamon sugar on my matzoh brei, and my husband can't understand it--for him it is jam or syrup only.


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