brunch

Sweet Treats for Easter

With Easter coming up this weekend, most families in Denver are planning their annual traditions.  For some, it is church, followed by brunch in Denver with the whole family. For others, the holiday starts at the crack of dawn with an egg hunt and easter baskets and brunch at home.  Whatever your tradition, everyone wants some easy pre-made breakfast treats on hand to go with their morning coffee! After all, a big Easter brunch may be several hours away! Here are a few of our favorite recipes for Easter morning that work well for before, during, or even after Easter brunch.

French Toast Bake

We love this recipe because you can prepare it the night before and just pop it in the oven when you are ready to nosh on Easter morning!

Ingredients:

6 large eggs

1 1/2 c. whole milk

1 c. heavy cream

1/2 c. granulated sugar

1/2 tsp. ground cinnamon

1 tsp. pure vanilla extract

pinch of nutmeg

1/2 tsp. kosher salt

1 loaf white bread, preferably day old

Powdered sugar, for serving

Maple syrup, for serving

strawberries, for serving (optional)

Directions

1. In a large bowl, whisk together eggs, milk, heavy cream, sugar, cinnamon, vanilla, nutmeg, and salt.
2. Dunk bread slices in the egg mixture then arrange them in a tall baking dish, standing up. Pour extra egg mixture over bread. Cover and refrigerate, 2 hours, or up to overnight.
3. Bake in oven on 375° until the tops of the bread are golden and crunchy, about 45 minutes.
4. Sift powdered sugar on top of the French toast bake. Serve warm with maple syrup and strawberries, if desired.

Lemon Poppyseed Loaf

Prepare this delicious, sunshiney breakfast bread ahead of time and then slice and go!  Whether you are chasing tots around the yard on their egg hunt, or getting everyone in the car to go to church and brunch, this is the perfect pre-breakfast treat!

Ingredients

1 2/3 c. all-purpose flour

3 tbsp. poppy seeds

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher salt

1/2 c. butter, softened

1 c. granulated sugar

Zest of 2 lemons

3 large eggs

1/2 c. yogurt

1/4 c. skim milk

Juice of 1 1/2 lemons, divided, plus small wedges for serving

1 tsp. pure vanilla extract

2 c. powdered sugar

Directions:

1. Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. Line pan with parchment paper and grease parchment paper with cooking spray.
2. In a medium bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt.
3. In a large bowl using a hand mixer, combine butter, sugar, and lemon zest and beat until light and fluffy. Add eggs one at a time, mixing well between each addition. Add yogurt, milk, 1 tablespoon lemon juice and vanilla and mix until fully incorporated.
4. Add flour mixture to the egg mixture in 3 additions, stirring at low speed between each one. Stir until batter is just combined, then pour batter into prepared pan and bake until the loaf is golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
5. Let loaf cool in pan for 15 minutes then carefully transfer to cooling rack to cool completely. When the loaf has cooled, whisk together powdered sugar and remaining 2 tablespoons lemon juice to make glaze. Pour over loaf and garnish with lemon wedges.

And remember, we’ll be open on Easter so bring your family in for brunch!  From all of us at The Original Pancake House in Denver, Happy Easter to you and yours!

by OPHD1996