A complete collection of the most delicious breakfast & brunch recipes from the trusted kitchen of Williams Sonoma.

Over 100 perfectly crafted recipes for the most delightful meals of the day: breakfast and brunch. Master every way to prepare an egg, along with exciting and flavourful dishes like Fried Chicken and Cornmeal Waffles, Caprese Scramble, Curried Chicken Salad, and Cider-Glazed Pork Sausage. Williams Sonoma Breakfast and Brunch is the ultimate entertaining cookbook: with vegan and vegetarian recipes and variations, it has something for absolutely everyone to savour. Whether it’s a quiet breakfast in bed, or a lively Sunday brunch with friends, this cookbook has the perfect dishes and drinks to entertain and enjoy.

PERFECT FOR EVERY OCCASION: With over 100 recipes, host the perfect breakfast & brunch for birthdays, Mother’s Day, or any special celebration

GREAT GIFT: Step-by-step recipe instructions and serving ideas make this hardcover cookbook an ideal gift for the home cook in your life

INSPIRING PHOTOGRAPHY: Beautifully photographed images ensure the recipe is prepared just right, and offer inspiration for plating and décor to add to your table

Nectarine Oven Pancake

Also known as a Dutch Baby or a German pancake, these impressive skillet pancakes puff up like a giant popover in the oven. Once baked, the buttery shell can be filled with all sorts of fruit—nectarines or peaches are exceptional, as are sautéed apples or pears, or a mixture of berries. If you like, top the pancakes with ¼ cup (20 g) toasted sliced almonds.

MAKES 4 SERVINGS

⅔ cup (160 ml) whole milk

⅔ cup (90 g) all-purpose flour

¼ tsp kosher salt

3 large eggs

4 tbsp (60 g) unsalted butter, melted

3 ripe nectarines, halved, pitted, and sliced

2 tbsp firmly packed light brown sugar

2 tsp fresh lemon juice

Powdered sugar for dusting

Whipped cream for serving (optional)

Place a 12-inch (30-cm) ovenproof frying pan in the oven and preheat the oven to 425°F (220°C).

To make the batter, in a blender, combine the milk, flour, salt, and eggs and blend until smooth. With the motor running, drizzle in 1 tbsp of the melted butter and blend until incorporated.

Remove the hot frying pan from the oven. Using a pastry brush, brush 1 tbsp of the melted butter all over the bottom and sides of the pan.

Working quickly, pour in the batter and transfer the pan to the oven.

Bake until the pancake is puffed and golden, and golden, 15-20 minutes.

Meanwhile, make the peach filling. In another large frying pan over medium heat, warm the remaining 2 tbsp butter. Add the nectarines, brown sugar, and lemon juice and cook, stirring occasionally, until the nectarines release their juices and the brown sugar dissolves, about 3 minutes. Remove from the heat.

Remove the pan from the oven. Pour the nectarine compote onto the pancake. Dust lightly with powdered sugar. Serve with whipped cream (if using).

Recipe published with permission from Insight Editions. Copyright © 2024 Weldon Owen and Williams Sonoma, Inc. All rights reserved.