|Date & walnut bread frittata with cinnamon, orange flower water and honey|
My date & walnut bread frittata with cinnamon, orange flower water and honey - a sweet breakfast or brunch frittata recipe, inspired by Middle Eastern flavours and the Italian bread frittata (frittata di pane).
There are also similarities to the British classic dessert; bread and butter pudding and the French pain perdu. All good ways of using up leftover or stale bread, and all delicious, home cooking comfort food recipes. Great for enjoying with friends and family on relaxing weekends.
recipe by Ema at De Tout Coeur Limousin
80g bread (pain de mie, brioche, white sliced all work well)
100g shelled walnuts
2 tsp butter
1 tsp honey
1/2 tsp cinnamon powder
2 tsp orange flower water
150g pitted dates
200ml boiled water
add all the date paste ingredients to a bowl, cover & leave for 30 minutes for the dates to soften. Blend in a food processor for a minute or 2 until smooth.
toast the walnuts in a dry frying pan for a few minutes until golden. Finely chop in a food processor.
preheat the oven to gas 6/200C
whisk the eggs and milk together then stir in the bread cut into 1cm cubes, half the chopped walnuts, and half the date paste.
grease a deep 8 inch/20cm oven proof pan with butter before pouring in the frittata mixture. Cook in the oven until puffed up and golden brown (about 15-20 minutes). Top with the rest of the chopped walnuts and serve with the remaining date paste and thick yogurt or mascarpone.
You can also cook this on the stove top if you prefer. Cook on a low heat and finish under the grill to brown.