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Recipe: Crystal Palace “Pooh’s Breakfast Lasagna”

Pooh's Breakfast Lasagna (photo copyright DisneyFoodBlog)

Pooh's Breakfast Lasagna (photo copyright DisneyFoodBlog)

This breakfast lasagna has made a stir ever since it was first included in the Crystal Palace character breakfast. It’s a multi-layered miracle, and quite difficult to accomplish from what I’ve heard! Several folks suggest making the recipe in stages… . I know there are a lot of incredibly talented chefs and bakers out there — I’d love to hear how this recipe turns out for you!

Recipe credit goes to:Dr. House at RecipeZaar.com. Check out the actual recipe link, as he’s made some good notes, and others have made some really helpful comments.

INGREDIENTS

Pastry cream

* 1 1/2 teaspoons vanilla extract
* 6 egg yolks
* 1 1/2 cups milk
* 1/4 teaspoon salt
* 1/4 cup all-purpose flour
* 3/4 cup sugar

Pancakes

* 1 1/2 cups sifted flour
* 2 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 1 egg, well beaten
* 1 1/4 cups milk
* 3 tablespoons shortening or salad oil

Waffles

* 1 1/2 cups sifted flour
* 2 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 1 egg, well beaten
* 1 1/4 cups milk
* 1/2 teaspoon pure vanilla extract
* 3 tablespoons shortening or salad oil

Pound Cake

* 3 cups cake flour
* 6 large eggs
* 1 lb butter
* 1 lb sugar
* 2 teaspoons pure vanilla extract
* 1/2 teaspoon salt
* 1/2 cup milk

Custard

* 6 large eggs
* 1 1/2 pints heavy cream
* 1 pint half-and-half
* 1 ounce brandy
* 1/4 ounce nutmeg
* 1/2 ounce cinnamon
* 1 1/2 cups sugar

Additional Ingredients to Assemble

* 1 cup frozen raspberries
* 1 cup frozen blueberries
* 3 bananas
* 1 tablespoon butter

Baking and Garnishing

* 1 banana
* 1/4 cup brown sugar
* 1/2 pint your favorite fresh berries

DIRECTIONS

1. Make the Pastry Cream first.
a. In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.

b. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks.

c. Slowly pour egg mixture back into milk mixture.

d. Stirring constantly, cook over medium low heat until mixture thickens.

e. Remove from heat and stir in vanilla extract. Chill cream until ready to use.

2. 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.

3. 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.

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9 Comments

  1. Heather says:

    WOW, that sounds delicious!! It’s like the kitchen sink of breakfast goodies….

  2. Watch Me Eat says:

    Truthfully, sounds disgusting to me. Like some badly thought concoction off of the This is Why Your Fat website. But then again, I guess this is what people like if it’s on the buffet…

  3. Viviane (from Brasil) says:

    I made just the waffles, and this recipe is really very good.

    It’s easy to do and most of all, there is no need to use mixer or blender. And the waffles are super soft.

    My daughter loved it! She said it smells like the original WDW waffle.

  4. [...] pizza for breakfast (aka Minnie’s Breakfast Pizza) at Chef Mickey’s or the much talked about Pooh’s Breakfast Lasagna at Crystal [...]

  5. Gael says:

    Truthfully, Watch Me Eat’s post reminds me of someone who is so malnourished they can’t think clearly enough to form complete sentences or use decent grammar. ; ) There really is a nicer way to say that this recipe doesn’t sound appealing, and it is ridiculously high calorie. We certainly shouldn’t be serving this in our homes unless we are Olympic swimmers, but a little taste at Disney won’t kill us or make us fat. I’ll pass on this one, too as its just too unhealthy.

  6. Alivia says:

    I’ve heard about this but I haven’t tried it. I will definitely try this recipe!!!!! As I was reading the above negative comments I was just thinking that there are many ways you could make this into a healthy meal. You can substitute Pastry cream for Non dairy lite french vanilla cool whip. And the Custard for low-fat vanilla pudding. It has a ton of simple carbs, but if you prefer other types of flour to All Purpose flour, you can also sub those. I would say no to the shortening and yes to a healthy oil. And since you are making this recipe at home, you can add as many fruits as you’d like! Add some strawberries or blackberries. Add some fresh pineapple! The possibilities of fruit mixtures are endless. And the berries & pineapple are acidic so they will help your body break down the fats in this breakfast dessert. It’s your breakfast be creative! You can still make healthy choices and have your cake too. ;-)

  7. Alivia says:

    Oh! I almost forgot. You can sub lower fat milks for whole (which is usually what’s used for baking & in restaurants) And you can sub Splenda for granulated sugar either buy baking Splenda (1/2 Splenda, 1/2 white sugar). Or if you prefer invert sugars like Agave syrup or honey to white sugar you can probably look up and conversion chart online to see how much you’d need instead. And Kosher salt doesn’t absorb the same way as table salt into your body, so that’s a good sub for table salt. And it’s usually what bakeries & restaurants use as well. Hope it comes out good if you try any of these substitutes. :-) Would love to hear about it!

  8. Kathryn Stephens says:

    This has to be the best dish served in any of the parks. It wouldn’t be Christmas for me without Pooh Lasagne. Definitely an item I have only when visiting Disney, that keeps it special!

  9. Penny says:

    I wasn’t going to comment but reading the other comments – I just have to say……..chill out, relax and live life.

    I was seriously hoping this was a proper lasagne as my son loves that and I thought I could persuade him to come for breakfast if they really had this!

    Never mind – I shall try it instead though as I think when you’re at something like this it’s worth taking a little of EVERYTHING – I believe in trying new things and if I don’t like it, I leave it, no harm done. It makes no difference if it’s in my stomach or left on a plate.

    When you’re walking so much you can afford to eat a lot of extra calories as you walk them all off – we ate loads and loads on our last holiday and didn’t put one pound on, brilliant!!

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