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9 Desserts That Pass for Breakfast

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Or are they breakfasts that pass for desserts? These nine recipes are hearty enough to keep you going in the morning, not too sweet, but just sweet enough to satisfy that post-meal craving. You may find yourself making them twice as often.

  • Recipe

    Halva-Chocolate Chunk Babka

    The heavenly combination of chocolate and tahini makes this babka skew more to the dessert side (and it’s downright perfect for brunch). Make the filling while the dough is rising, and store at cool room temperature until needed.

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  • Recipe

    Sourdough Snacking Cake

    Inspired by morning glory muffins, this one-bowl cake is just a little sweet and loaded with other good stuff. It’s earthy flavor comes from the discarded sourdough starter and additional whole-wheat flour, making it satisfying and filling.

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  • Recipe

    Cinnamon-Swirl Raisin Bread

    Packed with plump, juicy raisins and rich cinnamon swirls, this easy-to-make bread is guaranteed to please, especially when slathered in Homemade Butter and served warm with a cup of freshly brewed coffee.

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  • Recipe

    Steamed Marmalade Walnut Breakfast Pudding

    A steamed pudding is old-fashioned comfort food, often served as a side dish or for dessert, but here morphed into a breakfast treat.

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  • Recipe

    Everyday Maple-Oat Sticky Cake

    Fancy layer cakes have nothing on this “everyday” cake sweetened with maple syrup and topped with a broiled maple glaze. The oats are a wholesome touch and give the cake an appetizing nubby texture (not to mention a credible excuse for having a piece for breakfast).

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  • Recipe

    Cheese Blintzes with Strawberry Sauce

    The sweet cheese filling is perfect for breakfast or dessert with berries or seasonal fruit, topped with a sprinkling of confectioners’ sugar.

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  • Recipe

    Blueberry-Muffin Cake

    This cake is really muffin batter baked in a cake pan. It’s a perfect summertime breakfast treat, especially when served still warm from the oven.

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  • Recipe

    Chocolate-Hazelnut Waffles with Frangelico-Brown-Butter Syrup

    Far from innocent breakfast fare, these deep chocolatey waffles are made all the more sophisticated by a seductive nutty brown-butter syrup (once you try it, you'll want to pour it over everything in sight).

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  • Recipe

    Caramel Monkey Bread

    Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. It is hard to resist getting your fingers seriously sticky as soon as you see it in its glossy, bumpy glory. You’ll wind up with more caramel than you’ll need. Store it in an airtight container in the refrigerator for up to 2 weeks, and gently reheat it in a small saucepan when you want to dress up some ice cream.

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