Delicious Easter Brunch Menu Recipes for a Perfect Morning Celebration
Indulge in a delectable Easter brunch with recipes like Brad's Favorite Stuffed French Toast Casserole, Copycat Cracker Barrel Hash Brown Casserole, and a Basic Quiche. Treat your guests to a delightful spread including champagne, assorted juices, fruit salads, and irresistible desserts like Coconut Cream Pie and French Silk Pie. Elevate your brunch with these mouthwatering dishes that are sure to impress!
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Easter Brunch Menu Beverages Champagne Bar Assorted Juices Brunch French Toast Casserole Cinnamon Rolls Fruit Salad Strawberry Spinach Salad Potato Casserole Quiche Ham Dessert Coconut Cream Pie French Silk Pie Sugar Cookies
Brad's Favorite Stuffed French Toast Casserole 24 slices of cinnamon bread- can use Pep Farm 1 1/2 loafs 3 c 1% milk (can use skim) 2 c egg sub, divided 1 c half and half 1 c sugar 1 T van extract 1/8 t nutmeg 1 8oz block 1/3 lite cream cheese 1 8 oz block fat free cream cheese Cinnamon sugar Spray the bottom of a 13x9 in baking dish with Pam. Arrange 1/2 of the bread slices on the bottom Combine 1 cup egg sub, half and half, and cup sugar in a large bowl- stir with a whisk. Pour half of mixture over the bread in dish. Combine the rest of the egg sub, cup sugar, vanilla, nutmeg and cream cheeses in a food processor or blender until smooth. Pour cream cheese mixture over the moist bread in dish. Top with remaining bread and pour over remaining milk mixture. Cover and refrigerate at least 8 hours. Uncover and bake at 350 for 55 minutes. Sprinkle with cinnamon sugar. Wait 10 min after baking to serve. You can bake ahead of time and freeze and just warmed it up for ~40 minutes. This could be yummy with some Grand Marnier or Triple Sec added to the egg as well! This recipe is from best friend, Juliane Steenkamer
COPYCAT CRACKER BARREL HASH BROWN CASSEROLE RECIPE YIELD: 10 SERVINGS TOTAL TIME: 50 MINUTES PREP TIME: 5 MINUTES COOK TIME: 45 MINUTES This is my favorite casserole ever! The Copycat Cracker Barrel Hash Brown Casserole is cheesy and delicious! It s the perfect casserole for Easter Brunch! INGREDIENTS: 32 oz frozen shredded hash browns , defrosted 1/2 cup melted butter 1 can of cream of chicken soup (10 ounces) 1 pint of sour cream 1/2 cup onion finely chopped 2 cups grated colby cheese teaspoon pepper DIRECTIONS: 1. Preheat oven to 350 degrees F. 2. Combine all ingredients in a large bowl reserving cup of cheese for topping. 3. Place in a greased 9 13 casserole dish and top with extra cheese. 4. Bake for 50 minutes until hot and bubbly.
Basic Quiche Recipe for 1 plain or whole wheat crust 3eggs 1 Cup Heavy Cream 1 Cup Milk 3/4 t Salt Pinch of pepper 4 ounces grated cheese (swiss, cheddar, Monterey jack or a combination) 1 cups of blanched vegetables (can vary this recipe with onions, mushrooms, bacon or ham) 1. Line 9 pie plate with pastry. Cover with a sheet of aluminum foil and fill the plate with dry beans. Bake the crust in a pre- heated 350 degree oven for 15 minutes. The beans will help the crust hold its shape while baking. Remove the foil and beans. The beans may be set aside and used for other pie shells. 2. Beat eggs. Add milk and cream. Add salt, pepper and grated cheese and mix together. 3. Line the bottom of the pre-heated baked pie crust with vegetables. Pour in the cheese and egg mixture and bake in a preheated 350 degree oven for 35-40 minutes until top is light brown and custard is set (knife inserted in center comes out neat and clean). Cool quiche for 10 minutes before slicing and serving. This recipe is from Mom Mahaney
Strawberry Spinach Salad cup of sugar 2 T sherry or white wine vinegar 1 t toasted sesame seeds 1 t olive oil 1 t minced onion t poppy seeds teaspoon paprika 1/8 t salt 6 cups torn spinach 2 cups (or more) halved strawberries 2 T slivered almonds Combine first 8 ingredients in a jar. Cover, shake and refrigerate for at least 30 minutes. Combine the spinach and strawberry halves in a large bowl and toss gently to coat. Serve with toasted, slivered almonds. This recipe is from a dear dinner club friend, Anita Allender
Cinnamon Rolls 1 package (24 rolls) Rich s Frozen Dough Balls cup brown sugar cup sugar 1 C butter, melted 1 T butterscotch pudding mix (not instant) 1 C chopped nuts or raisins Let dough thaw enough so you can quarter rolls. Spray 9x13 pan with Pam. Spread dough quarters in pan. Mix dry ingredients, sprinkle on top of dough. Melt butter and pour over top. Cover tightly with saran wrap and let rise overnight on on counter. Remove plastic. Bake at 350 degrees for 25 minutes until golden. Flip over onto a serving tray! Enjoy (we often have this as we are going through our Easter baskets before church)! This recipe is from Aunt Norma Heiser
Crisco Single Crust Pie Crust 1 1/3 cups sifted regular flour t salt cup Crisco 3 T cold water Preheat over to 425 degrees. Sift flour before measuring. Spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or two knives cut in Crisco until uniform. Mixture should be fairly course. Sprinkle with water, a tablespoon at a time. Toss with a fork. Work dough into a firm ball with your hands. Press dough into a flat circle with smooth edges. On a lightly floured surface, roll roll dough into a circle about 1 inches larger than the pie plate. Gently ease the dough into plate, being careful not to stretch the dough. Fold under to make edge. For single crust pie prick sides and bottom even with a fork. Bake for 10-15 minutes until browned. This recipe is from Mom Mahaney
French Silk Pie 1 cup butter softened 1 cup sugar 3 squares unsweetened chocolate melted and cooled 1 t vanilla 4 eggs 1 9-inch baked pie shell Whipped Cream Jelly Beans Cream butter and sugar. Add chocolate and vanilla. Add 2 eggs. Beat at high speed on electric mixer for five minutes. Add 2 more eggs. Beat at high speed for 5 minutes. Pour Pour into pie shells. Refrigerate at least 6 hours or overnight. Add whipped cream before serving and then top with jelly beans! Note: Be sure to beat the specified time it s the beating that makes the silk! Coconut Cream Pie 9 inch baked pie shell 2/3 cup of sugar cup of corn starch t salt 3 cups of whole milk 4 egg yolks slightly beaten 2 T butter, softened 2 t vanilla 1 cup of coconut (separated into cup and cup; toast the cup in the oven until brown) Jelly Beans Stir together sugar, cornstarch and salt in a saucepan. Blend milk and egg yolks, gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for one minute. Remove from heat. Blend in butter and vanilla. Stir in cup coconut. Pour into baked pie shell. Press plastic wrap into filling. Chill pie at least 2 hours. Put toasted coconut and jelly beans on top before serving. These recipes are from Mom Mahaney
