Magic Kingdom Breakfast Lasagna Recipes

BREAKFAST LASAGNA

Steps:

• For the crepes: In a medium, bowl, whisk together the chickpea flour, 1 1/2 cups water, 1/4 cup of the olive oil, cumin, salt, coriander and pepper. In a 10-inch nonstick skillet heat 1 teaspoon of oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the crepe and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter to make a total of 8 crepes.
• For the custard: In a 12-inch nonstick skillet, cook the pancetta over medium-high heat until crispy, about 12 minutes. Remove from the heat. Using a slotted spoon, remove the pancetta and drain on paper towels. In a medium bowl beat the eggs and milk together until smooth. Add the tomatoes, basil, thyme, salt and pepper. In another medium bowl, mix the Cheddar and fontina together.
• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9-by-13-by-2-inch glass or ceramic baking dish with cooking spray and set aside.
• To assemble the lasagna, ladle 1 cup of the custard into the bottom of the prepared baking dish. Arrange two crepes, side-by-side on top. Sprinkle one-quarter of the cheese mixture on top. Sprinkle one-quarter of the pancetta over the cheese. Repeat the layers using the remaining crepes, custard, cheese and pancetta. Pour any remaining custard over the lasagna and bake until puffed and golden, 30 to 35 minutes. Cut into squares and serve.

DISNEY CRYSTAL PALACE BREAKFAST LASAGNA IN FULL

Steps:

• Make the Pastry Cream first.
• The Pastry Cream:.
• In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.
• In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks.
• Slowly pour egg mixture back into milk mixture.
• Stirring constantly, cook over medium low heat until mixture thickens.
• Remove from heat and stir in vanilla extract. Chill cream until ready to use.
• While cream is chilling, make pancakes, waffles and pound cake:.
• Pancakes:.
• note the 3 TB. shortening should be melted and slightly cooled.
• Sift together flour, baking powder and salt. Mix egg, milk and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the pancakes will be tough. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.
• Waffles:.
• Sift together flour, baking powder and salt. Mix egg, milk, vanilla and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the waffles will be tough. Bake in waffle iron following waffle iron instructions.
• Pound Cake:.
• Sift the flour into a large mixing bowl. Stir in sugar, using a large spoon. Add room temperature butter. Add eggs. Using a mixer on low speed, slowly add the milk, and then the vanilla extract. After thoroughly stirred, turn mixer to medium for a few minutes, then to high. Mix thoroughly. Preheat oven to 325 degrees. Grease a standard tube pan with butter, then lightly flour it, shaking the excess from the pan. Pour in the mix and bake the cake for about 1 hour and 20 minutes. Check the doneness of the cake with a toothpick. Allow cake to cool for 15-20 minutes in the pan, then crumble the cake into small crumbs with your hands.
• Custard:.
• Combine all ingredients in a mixing bowl and whisk until fully incorporated. Chill until ready to use. Makes 1 1/2 quarts.
• Assembly:.
• Put a layer of waffles in a buttered casserole dish. Sprinkle a quarter of the pound cake over the waffles. Peel and slice the bananas. Layer with half of each of the following: the cut bananas, frozen raspberries, and frozen blueberries. Sprinkle half of the remaining pound cake over the fruit, then top with the rest of the fruit. Top the fruit with a layer of pancakes, the sprinkle the rest of the pound cake on top. Press down on the layers to pack firmly. Slowly add the 1 1/2 quarts custard mixture until the entire dish is saturated.
• Baking and Garnishing:.
• Bake in a 350 degree oven for 60 minutes. (Oven thermometer placed in center of dish should register 165 degrees.) Top the lasagna with a layer of 2 1/2 cups pastry cream. Slice the banana and layer on top of cream. Sprinkle sugar on top and place casserole under the broiler until browned. Garnish with fresh fruit and serve.

MAGIC KINGDOM BREAKFAST LASAGNA

Steps:

• Make the pastry cream first. In a 2 quart saucepan, combine sugar, flour, salt and milk over medium heat and cook stirring until mixture thickens. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks. Slowly pour egg mixture back into milk mixture. Stirring constantly, cook over medium low heat until mixture thickens. Remove from heat and stir in vanilla extract.
• Chill cream until ready to use.
• Assembly:.
• Put a thin layer of Pastry cream in a pan, make a layer of waffles, put a layer of pastry cream. Cut strawberries into slices. Take half the strawberries and half the blueberries and make a layer of fruit. Top the fruit with a layer of pancakes, then layer of pastry cream. Garnish the lasagna with the rest of the strawberries and blueberries.
• Bake in a 350 degree oven for 20 minutes.

BREAKFAST LASAGNA

Steps:

• Combine milk, sugar, flour, and salt in a saucepan over medium heat. Cook and stir until mixture thickens, about 5 minutes.
• Beat egg yolks slightly in a bowl; add slowly to milk mixture. Stir constantly and cook until thickened, about 3 minutes. Remove from heat, add vanilla, and stir. Chill pastry cream until ready to use.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cover the bottom of the baking pan with a thin layer of pastry cream. Add waffles and cover with another thin layer of pastry cream.
• Mix blueberries and strawberries together in a bowl. Sprinkle half of the berry mixture on top of the cream-covered waffles. Top with a layer of pancakes; spread remaining pastry cream on top. Finish with the remaining berry mixture.
• Bake in the preheated oven until heated through, about 20 minutes.

FRESH FRUIT BREAKFAST LASAGNA

Steps:

• To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
• To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
• Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.