Guest Review: Crystal Palace Breakfast in the Magic Kingdom

Welcome back guest author Catie Hiltz! Hundred Acre Wood fans will love this review of the Crystal Palace Restaurant in the Magic Kingdom at Walt Disney World. Read on…

I have been going to Crystal Palace ever since I was a little kid – they have been serving up breakfast, lunch, and dinner with “character” for years from their prime location near Main Street in the Magic Kingdom.

My husband and I were lucky enough to get to visit Walt Disney World last year at Christmas time – and we couldn’t miss out on the chance to dine at this character buffet featuring Winnie The Pooh, Tigger, Eeyore, and Piglet.

We had a 9:40am Advance Dining Reservation (ADR) for breakfast at the Crystal Palace, and we arrived a bit early so we could leisurely stroll down Main Street before heading over to the restaurant (and we took time to pose for a photo or two of course!).

Ready for a delicious Crystal Palace Breakfast

Ready for a delicious Crystal Palace Breakfast


The week of Christmas is a busy time at the Disney Parks but I was pleased to see that the level of service I had come to expect from Disney was still upheld. We were led inside promptly at 9:40am and our waitress appeared right after to take our drink order (soft drinks, coffee, teas, and juice are available here) and explain the buffet to us.

Entrance to Restaurant

Entrance to Restaurant

The atmosphere of the restaurant was pretty upbeat overall; it was loud and crowded and full of kids running around, but it was a high-spirited kind of chaos, where everyone seemed happy – which I am convinced had to do with the amazing food options!

Winnie The Pooh and Friends Greet You As You Enter

Winnie The Pooh and Friends Greet You As You Enter


The menu is pretty standard as far as Disney breakfast buffets go; it’s advertised as “traditional fare with American flair” – which means there will be plenty of options to choose from, and that everyone will find something they love!

The Menu!

The Menu!

The kids’ area featured puffed french toast and Mickey waffles.

Pooh's Corner

Pooh’s Corner

There’s a selection of Assorted Pastries.

Assorted Pastries

Assorted Pastries

At the Fresh Fruit Station, you’ll have plenty of choices, including Honey Yogurt and Strawberry Yogurt.

Mixed Fruit, Watermelon, Strawberries, and more

Mixed Fruit, Watermelon, Strawberries, and more

OK, this probably was my favorite part of the buffet. I LOVED the [Read more…]

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 Check out the actual recipe link, as he’s made some good notes, and others have made some really helpful comments.


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


* 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


* 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


* 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


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.

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.


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.