These are the easiest make-ahead recipes we can think of to take all the drama out of Dad’s day
What I know about Father’s Day is this; it’s a lovely day to celebrate Dad, but that often means Mum getting up early and slaving away to make it special.
So, here are four of my favourite recipes to get you through from breakfast to brunch, dinner and dessert with as little fuss as possible. They’re incredibly tasty, but can either be made ahead (so everyone can enjoy the day without slaving in the kitchen) or they’re so easy that the kids can take the lead. Nice one.
I was thrilled the join the Today Show with my two kids this morning to show just how simple it can be and how much fun the kids can have celebrating Dad with these tasty, easy treats.
Check out the clip above and find all the recipes below. Happy Father’s Day to Dad’s everywhere.
Raspberry croissant bread-and-butter breakfast pudding recipe
This version of bread and butter pudding relies on the butter already in the croissants, so you don’t need to worry about adding it to the mix. That’s one step less to worry about. The rest is down to a simple, sweet egg and milk mix that bakes into a custard around the croissants.
Make it the night before Father’s Day, pop it in the fridge before the baking stage and then in the morning heat the oven, pop it in and that’s all the hard work done. Breakfast will be on the table before Dad’s out of bed.
- croissants, torn into small pieces (about 8)
- butter, for greasing 1 x punnet fresh raspberries
- 4 cups milk
- 8 eggs
- ½ cup sugar
- 1 teaspoons vanilla paste
- 1 teaspoon ground cinnamon
- icing sugar or coffee crystals, to serve
- Toast your croissant piece (optional step). Spread them on an oven tray in a single layer and toast for 5 minutes into the oven at 180°C until crisp. Allow to cool.
- Grease a baking dish with butter. Pile the toasted croissant pieces into the dish and spread them out evenly. Arrange the berries on top.
- In a bowl or jug whisk together the milk, eggs, sugar, vanilla and cinnamon. Pour the mixture over the croissants to fill the dish almost to the top. Make sure the croissants get covered in the liquid, press them down if needed. Set the dish aside for a minimum of 15 minutes so the croissants soak up some of the liquid.
NOTE: You can leave it soaking overnight in the fridge and then bake it in the morning.
- Meanwhile, preheat the oven to 180°C, then place the dish in the oven and bake for 5 minutes or until puffed, golden and the custard has almost set. Allow to cool for 10 minutes to finish setting before serving. Dust with icing sugar and add more berries to serve.
Brunch bacon and egg batch sliders recipe
You can do this in a huge batch or a smaller batch to suit. But I love that you can prep this ahead for a big gathering of Father’s Day brunch-ers. It certainly beats trying to plate up bacon and eggs for everyone cooked on the spot.
This recipe is for 12 sliders, but if you have a pan big enough for more, or you want to double or halve the batch, go for it.
- 12 eggs
- 12 brioche slider buns (or other small rolls/buns), split open
- 2 cups grated tasty cheese
- 12 strips steaky bacon, cooked until crisp and then broken into small pieces
- pinch garlic powder or chilli flakes (optional)
- salt and pepper
- Pre-heat oven to 180°C and crease a baking dish with melted butter or spray. Make sure your bacon is fried or baked until crisp and then set aside to cool and then crumble or break it into small pieces.
- Heat a large non-stick frypan and melt some butter into it. Crack your eggs into the pan and break the yolks. Sprinkle a little garlic powder over or chilli flakes if using. Gently stir the eggs together to mix, but do not whisk.
- Using a rubber spatula, gently pull the eggs away from the sides of the pan as they set to fold the eggs and gently scramble them. Cook until just set. Do not over-cook. Remove from the heat.
- In the greased baking dish, cover the bottom of the pan with the bottoms of the slider buns. Top each one with a sprinkle of grated cheese.
Spread the scrambled eggs evenly over the cheese and then crumble to cooked bacon over the top of the eggs.
Sprinkle more grated cheese on top of the bacon and then put the slider tops on, brushing the tops either with some melted butter or a little milk.
Note: At this point you can pop it in the fridge overnight and then put it in the oven in the morning.
- Place the whole tray into the oven and bake for 10-15 minutes or until golden brown and oozy with cheese. Sprinkle with salt to serve.
Note: You’ll need to heat it a little longer of it’s coming out of the fridge. Just top it with foil if it’s browning too quickly before heating through.
Dorito crumbed chicken tenders (or schnitzel or nuggets)
Find the schnitzel version of the recipe here, and just swap out the chicken breast for tenders or nugget sized thigh pieces. The video recipe is below, too.
Don’t forget to use whatever dad’s favourite chips are. Doritos work well, but BBQ, salt and vinegar or chicken flavour are always an option.
You can find more epic chip hacks right here… for good fun!:
No-bake Caramilk fridge-cake recipe
Now, this is possibly the most fun you can have not-baking a cake.
It’s similar to every chocolate fridge cake ever (also served as a slice that I grew up knowing as hedgehog slice, and I’m unsure why…), but we’ve shaken it up by using Caramilk in the mix and a whole lot of other caramel tricks and treats.
You can find the full no-bake Caramilk fridge-cake recipe here.
And remember, if Dad has some other favourite chocolate, just swap it into the mix and see what happens. Hot tip: Cherry Ripe works well too.