Give me one good reason you can't eat this dessert for breakfast

Are you getting stuck in a rut with breakfasts?  I've got something new for you to try! 

*Weird Maifeld Secret  #26: We eat dessert for breakfast.*

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But why not?  This baked custard has 3 simple locally-sourced ingredients.  Plus vanilla (if you know of any SD vanilla growers, send them my way! LOL)  The main ingredients are:

Eggs-  definitely want to use local free-range eggs for this recipe.  Glory Garden will have them available in just a few weeks!
Honey instead of white sugar-  GG has got you covered for raw local honey, too!
Milk-  the best place to get milk in SF area is Happy Grazing Dairy- it's grassfed organic raw milk. 

With wholesome ingredients like those, can you give me a good reason why this custard wouldn't make a good breakfast?

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Baked Custard

2 free-range eggs
1 1/2 cups milk
1/4 cup honey and/or maple syrup*
1 tsp vanilla

Preheat oven to 350 degrees.
Mix all ingredients well. 
Pour into an 8x8 glass dish. 
Place the 8x8 glass dish in another larger glass dish (such as a 9x13) and fill the large glass dish with 1" of hot water (as hot as it comes out of your faucet).  This water bath will help the custard cook evenly and gently.
Bake for 35-45 minutes, until the custard is just set.  Test it by inserting a butter knife into the center of the custard- it will come out clean when it is done. 
Serve with berries and whipped cream.
*Note:  We like to use 2 T. of honey plus 2 T. of maple syrup.  We like to use a combination of sweeteners so that neither the flavor of the honey or the maple syrup is too strong.  You could certainly use one or the other alone if you prefer.