Treat your family to big, hearty breakfast with Mrs Crunch's bread recipes

A BIG, hearty family breakfast is a great way to start the day.

Here are three recipes using bread that are quick, healthy and economical.

Home-made baked beans

(Serves 6 – 50p per serving) 

Preparation time: 5 ­minutes.

Cooking time: 20 minutes.


  • 1 tbsp olive oil
  • 1 red onion, peeled and diced
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • 1 x 400g tin butter beans, drained
  • 1 x 400g tin cannellini beans, drained
  • 1 x 400g Morrisons Savers Chopped Tomatoes in  Tomato Juice
  • 1 tbsp balsamic glaze
  • 2 tsp sugar 
  • 2 tbsp chopped flat leaf parsley
  • 12 slices toasted medium white bread
  • 2 tbsp butter

METHOD: Heat the oil in a frying pan over a medium heat. Add the onion and gently fry for 3-4 mins. 

Stir in the paprika and oregano and cook for 1 min, then stir in the beans. Add the tomatoes, sugar, balsamic and 100ml water and bring to the boil. Simmer for 15 mins.

Toast the bread and butter it. Stir in the parsley and serve.

French toast with berries

(Serves 12 – 36p per serving)

Preparation Time: 10 mins.

Cooking time: 25 mins.


  • 4 eggs
  • 175ml semi-skimmed milk
  • 3 tablespoons light brown soft sugar
  • 1 tsp ground nutmeg
  • 12 slices medium white bread
  • 1 tbsp ground cinnamon
  • 1 tbsp butter
  • 400g of blueberries
  • 400g of strawberries, sliced 

METHOD: In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg and stir well to combine.

Soak bread slices in the egg mixture until completely saturated.

Heat a frying pan over a medium heat and add the ­butter. Brown slices on both sides, sprinkle with cinnamon and add the fruit. Serve hot.

Home-made crumpets 

(Makes 12 – 15p each)

Preparation Time: 1hr 20 mins.

Cooking Time: 20 mins.


  • 550ml semi-skimmed milk
  • 2 tsp dried active baking yeast
  • 2 tbsp caster sugar
  • 450g bread flour
  • 2 tsp salt
  • Butter or oil for greasing a frying pan
  • Pastry cutters or egg rings

METHOD: Warm the milk in a microwave or saucepan until you can keep a finger comfortably in the liquid but it feels warm. If it is too hot, let it cool down.

Add the yeast and sugar to the milk, stir together well. Cover the bowl with a tea towel and set aside in a warm place to ferment for 10 minutes. At this stage, you should see froth on top of the milk mixture.

In another bowl, sift the flour and salt together. Make a well in the centre of the flour. When the yeast mixture has become frothy, tip it into the flour and, using a whisk, beat the flour into the liquid using a circular motion. Beat the mixture until it is smooth. It should be like a thick Yorkshire Pudding batter and not a pouring consistency. Adjust milk and flour until you have the right thickness.

Cover the bowl and leave the batter in a warm place for 45-60 minutes, to double its size.

Heat a heavy-based frying pan to medium-high. Grease the bottom with some butter or oil.

Grease 6 rings on the inside and put them in the frying pan to heat up. 

When the rings are hot, spoon into each one two large spoonfuls of mixture so that the rings are nearly full.

Cook for 5 to 7 minutes until the top is full of holes and no longer looks wet. Have patience – you need to make sure the bubbles have formed.

Remove the rings with tongs and put them on to a chopping board. 

Take out the crumpet and turn over and put back into the pan to brown on the top. Cook for 2 minutes until golden. 

Eat while still warm, with butter and jam or marmalade.

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