For this year’s Yom Kippur break-fast, I will be serving breakfast. Yes, breakfast. Many folks prefer to break their fasts with lighter foods, and these make-ahead options are a riff on some of my favorite morning foods.

French Toast Bread Pudding gets its inspiration from the custardy, challah-based French toast I make year round. This approach makes it easier to make in advance. Serve it at room temperature, or warm it up and serve it with the Roasted Plum Compote, berries and yogurt — or good ol’ maple syrup.

Savory Waffles with Hummus and Candied Cherry Tomato Syrup combines the earthiness of cumin and hummus with the zing of cinnamon and clove and a sweet-tart syrup. And, of course, the toasty goodness of hot waffles. The waffles are baked in advance and reheated in the oven. The recipe is adaptable for gluten-free, vegan or other special diets.

French Toast Bread Pudding

Serves 6 to 8

1 Tbs. butter plus extra for greasing casserole
1 lb. challah
4 large eggs, beaten
15-oz. can sweetened condensed milk
2 cups milk
1 tsp. vanilla extract
½ tsp. almond extract
2½ tsp. cinnamon, divided
½ tsp. ground nutmeg

Heat oven to 350 degrees. Grease a 5-to-6-cup casserole or baking dish. Tear bread into 1-inch chunks.

In a large bowl, mix together eggs, milks, extracts, 1½ tsp. cinnamon and nutmeg. Stir in bread until saturated. Pour bread with liquid into casserole dish. Sprinkle with remaining cinnamon. Dice butter and dot top. Bake about 50 minutes until set, browned and slightly puffed. Serve warm (reheat, covered, in 250 degree oven) or at room temperature with plum compote (see below), or topping of your choice.

Roasted Plum Compote: Heat oven to 400 degrees. Line rimmed baking tray(s) with parchment paper. Halve 2 lb. plums. Discard pits. Toss fruit with 3 Tbs. olive oil and ¼ cup sugar (or to taste). Pour fruit and liquid out in single layer. Bake until browned (15-20 minutes), flip fruit, stir in juices. Roast another 10-20 minutes until fruit is browned and syrup bubbling. Cool slightly. Scrape fruit and syrup into bowl. Toss with 1 Tbs. grated lemon zest. Use warm or at room temperature.

Savory Waffles with Hummus and Candied Cherry Tomato Syrup

Serves 4 to 6

1 batch waffle mix, prepared (see below)
1 tsp. ground cumin
½ cup chopped green onions (white and light green parts)
⅛ tsp. ground black pepper
¼ tsp. cayenne (ground red pepper), optional
About 1½ cups prepared hummus
Candied Cherry Tomato Syrup (see below)

Into your prepared waffle mix, stir cumin, green onions, pepper and cayenne. Bake in waffle maker according to manufacturer’s instructions. Use immediately, or cool, wrap individually and then combine and seal airtight. Keep 2-3 days at room temperature. Reheat on ungreased baking tray in 250-degree oven for 8-10 minutes until warmed through and crisped. (Or freeze individually, wrap, and combine in airtight container. Allow additional time to reheat.) To serve, top waffle with hummus and spoon on tomatoes and syrup.

Candied Cherry Tomato Syrup: Heat 1½ cups water and 1½ cups sugar in a deep 12-inch pan until sugar is dissolved. Add 3-inch cinnamon stick, 3 whole cloves, ¼ tsp. salt and a 1-by-3-inch piece of lemon peel. Simmer, stir in 1½ lbs. cherry tomatoes, coating them in syrup. Cover. Simmer, stirring often, until tomatoes are falling apart and liquid is thick and syrupy, about 1½-2 hours. (Syrup continues to thicken as it cools). Discard cinnamon, cloves and peel. Serve warm or at room temperature.

Notes: This recipe favors 2 cups of dry, plain waffle mix or dry ingredients from any plain waffle recipe. (Suitable for regular, gluten-free, vegan, whole grain and other mixes/recipes.) Add in liquid and other ingredients as directed, then continue with the recipe above. Yield varies depending on waffle size.