Easter is this Sunday!! Are you ready? If not, I hope I can help by sharing this easy and yummy Overnight French Toast breakfast/brunch recipe, and a fun and festive Easter Basket Cupcake dessert idea – to help you plan your Easter menu and celebrate the holiday.
For Easter Breakfast/Brunch:
Overnight French Toast
1/4 cup (4 tablespoons) butter, melted
3/4 cup packed light brown sugar
10 slices of thick-cut french bread
8 eggs, slightly beaten
1 cup milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans, measured then chopped
maple syrup and/or powdered sugar for topping (optional)
In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a 9×13 baking dish.
Arrange slices of bread in the baking dish, overlapping if necessary.
Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices.
Sprinkle chopped pecans over bread slices.
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours. (preferably overnight)
In the morning, take the baking dish out of the refrigerator and let sit on the counter for at least 10 minutes – while you preheat your oven to 350 degrees.
Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil loosely over the top of the pan for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked, but don’t dry it out completely.
Remove from oven and let cool slightly before serving. Serve with maple syrup and/or powdered sugar, if desired.
Easter Basket Cupcakes
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3 large eggs
2 tablespoons lemon juice
1 cup milk
18 flat-bottomed ice cream cones
Preheat oven to 350 degrees. Stand 18 ice cream cones up in a 13 x 9 inch pan.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugar together. Add eggs, one at a time, and beat until fully incorporated. Stir in lemon juice. Alternately beat in the milk and flour mixture until well combined.
Spoon the batter into the ice cream cones. Bake for approximately 15 to 20 minutes, or until the cupcakes are deep golden brown and a toothpick inserted into the center of a cupcake comes out clean.
Remove to a wire rack to cool. When cupcakes have cooled, cut off the cylindrical lower half of the ice cream cone.
Frost with Buttercream Frosting and decorate with Coconut Easter Grass and Jelly Beans.
Makes 18 cupcakes
1/2 cup butter, softened
2 cups powdered sugar
1 tablespoon milk
3-4 drops green food coloring
Cream butter with an electric mixer until light and fluffy. Gradually add powdered sugar; mix until completely combined. Add milk and beat until well combined. If necessary, add more milk to thin or more powdered sugar to thicken frosting to desired texture.
Coconut Easter Grass
2 cups sweetened, shredded coconut
Green food coloring
Place coconut in a zip-top plastic bag. Add 4 to 5 drops of food coloring. Seal bag shut. Shake and massage the bag to coat all the pieces of coconut with coloring. Add additional food coloring if the color is not dark enough.
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