These two recipes from Great Harvest Bread Company will make your Easter brunch a breeze.
Easy French Toast Souffle
9 X 13 inch pan – or something like this that you really love
¼ cup butter at room temperature
¾ inch slices of a great bread that fits in two layers of the pan
1 cup milk
½ cup cream
(option – 1 ½ cups half and half)
1 teaspoon vanilla
¼ cup sugar (if the bread isn’t already sweet)
½ teaspoon salt
Butter the pan and layer the bread. Mix remaining ingredients and pour over bread. Press down on the bread to create even absorption. Cover and refrigerate overnight.
AM BAKING – Pre-heat oven to 350. Uncover pan and place in oven for 45 minutes – check with a knife and remove when it comes out clean. Serve with maple syrup.
Modify – Use a savory bread, eliminate vanilla and sugar. Serve with a poached egg on top.
Columba - Italian Easter Bread
2 sheets of frozen puff pastry – thaw for 45 minutes on the counter
¼ pound of cream cheese
¼ cup granulated white sugar
zest from ½ a medium sized orange
¼ teaspoon almond extract
½ cup toasted, sliced almonds
1 egg white for sealing the edges and topping
Preheat oven to 400 degrees
Combine first five filling ingredients and beat with a mixer paddle until smooth. Incorporate toasted almonds with a spatula.