Brunch

This dairy bread pudding–like custard baked between layers of matzo is delicious for brunch or dessert.

This is a classic French preparation that is easy to prepare and quite light. Once you have mastered the base, you can add any fruit that you have on hand. It is a great brunch dish since it is not quite an entrée nor is it sweet enough to be a dessert. One omelette is just enough for two people, and since I think that it is almost impossible to make an attractive omelette large enough to feed six, it is best to make one recipe at a time when feeding more than two people. You can keep the finished omelettes warm in a preheated 300° oven while you make the necessary number.

This is a typical Norman recipe, a way to use up the little bits of cheese that somehow manage to end up on a cheese platter. It is delicious.

Although most bruschetta are savory, this sweet bruschetta is perfect for breakfast or dessert. Can be prepared in 45 minutes or less.

This dessert hits both sweet and savory notes. Aged balsamic vinegar has a syruplike consistency, so a little drizzle goes a long way. Active time: 15 min Start to finish: 15 min

Tidbits to serve with before-dinner drinks.

Elusively spiced, this bread is great spread with margarine or butter substitute or toasted for breakfast.

The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.

These can be topped with caviar or smoked salmon for a special-occasion appetizer, but they are also good with fried eggs or as a side dish for grilled fish.

Can be prepared in 45 minutes or less.

Here's a terrific twist on the classic fruit-and-shortcake theme.

A quick and easy breakfast treat.