When immigrants from the 4 corners of Europe got here to America, they introduced quite a lot of conventional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify the vacation however at one time households served Easter breads, that are wealthy in symbolism and historical past.

Father Dominic Garramone, a Catholic priest, cookbook creator and host of the TV present “Breaking Bread with Father Dominic,” wish to be sure that Easter bread traditions should not forgotten. “Bread for Easter is a technique of bringing some custom and that means again to the vacation,” he says. Listed here are two of his tried-and-true brunch recipes:

French Toast

Custard Casseroles

For every casserole, you have to:

1 egg

2 Tbs. entire or reduced-fat milk

2 thick or 3 medium slices of day-old bread (store- purchased bread works effectively)

2 Tbs. chopped pecans

1/3 cup maple-flavored syrup

1 Tbs. butter

1 small ovenproof bowl, about 5″ throughout and a pair of” deep (a small soup bowl with a deal with works effectively.)

Preheat oven to 350° F. Calmly coat the inside of the ovenproof bowl with cooking spray or butter. Trim bread slices to a form and dimension that can match the bowl. In one other bigger bowl, whisk egg and milk, then place bread slices in egg combination till liquid is absorbed. Mix nuts and syrup within the backside of the ovenproof bowl, and dot the floor with the butter.

Place the soaked bread slices on top-they mustn’t attain previous the lip of the bowl. Place bowl on a baking sheet to stop drips, and place within the preheated oven. Bake for 30 to 35 minutes, till high is evenly browned and heart is agency. Take away from oven and permit to set for about 10 minutes. Invert bowl onto a plate, take away bowl and serve.

Ham and Cheese Braid

1 pkg. energetic dry yeast

11/4 cups heat milk (100° to 110° F)

1 Tbs. sugar

1 Tbs. vegetable oil

11/2 tsp. salt

1 egg

3 to 31/2 cups all-purpose flour

11/2 cups ham, coarsely chopped

11/2 cups shredded sharp cheddar cheese

1/2 cup walnuts, chopped (non-compulsory)

1 egg white, crushed with 1 Tbs. water

Put heat milk right into a medium-size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add 3 cups of flour and beat effectively. Work in sufficient of remaining flour to kind a comfortable dough. Knead for six to eight minutes. Rinse and dry the bowl, then oil the floor of the dough and place within the bowl. Cowl with a clear, dry dish towel, and let rise in a heat place free from drafts for about one hour, or till doubled in quantity.

Combine ham, cheese, and nuts (if desired) in medium-size bowl. Roll out dough 10″ x 18″. Unfold filling lengthwise within the heart third of the dough; press filling collectively barely. Utilizing a pointy knife, lower every outer third of the dough (the half not coated by filling) into 5 to 7 diagonal strips, slicing from the sting of the dough to about 1″ from the sting of the filling. Brush the strips evenly with water. Fold the dough strips over the filling, alternating left and proper, being cautious to not stretch the dough. Tuck within the ends of the final strips to seal. Fastidiously switch loaf to a evenly greased nonstick 9″ x 13″ cake pan. Cowl and let rise in a heat, draft-free place for half-hour, or till doubled in dimension. Brush the floor of the dough with the egg white wash. Bake at 400° in a preheated oven for half-hour, or till the highest is golden brown and the temperature of the filling is about 160°.