At Easter we often do two things: find hidden chocolate eggs and enjoy a delicious Easter brunch at a beautifully set table.
But which dishes do you make for such a brunch? You won’t disappoint anyone with these Easter brunch recipes.
Together at the Easter brunche
Easter is the perfect time to get back together with family or friends and enjoy a delicious breakfast, lunch, brunch or dinner. And to fill that table with the most special dishes of course. From pancakes to delicious spreads, vegetables and delicious bread.
Culy has listed a number of delicious recipes that make the Easter brunch complete. To give you some ideas, here are three of them.
1. Bread pudding made from croissants
Croissants should not be missed during an Easter brunch. But the standard croissant can be a bit boring and standard. That’s why we turned it into a bread pudding. This bread pudding is made from (older) croissants and is deliciously sweet, soft and very easy to make.
Tip: the bread pudding is of course also delicious to make if you have croissants left over from Easter.
Necessary for 4 people:
Butter to grease the baking dish
1 large egg
65 grams of granulated sugar
240 ml of milk
Pinch of salt
2 (slightly older) croissants, torn into pieces
1 tablespoon of granulated sugar for sprinkling
Oven dish (or oven-proof pan)
With Easter pudding in it
Heat the oven to 150 degrees. Grease a baking dish (or oven-proof pan) with some butter.
In a large bowl, beat the egg, sugar, milk and salt with a whisk. Add the pieces of croissant and toss well. Let the bowl stand for 10 minutes (stir occasionally) until much of the liquid has been absorbed into the croissants.
Pour the mixture into the greased baking dish and level the top with a spoon or spatula. Sprinkle evenly with 1 tablespoon of granulated sugar.
Place in the oven, about 30 to 40 minutes, until the bread pudding has set nicely, is golden brown and a skewer in the center comes out clean. Let it cool for 5 to 10 minutes before serving.
2. Quick cinnamon rolls with orange
These quick cinnamon rolls with orange steal the show at Easter brunch. You make them easy and are ready in no time, with ready-made croissant dough, brown sugar, cinnamon and orange zest. You will delight your guests with this this Easter!
Needed for 12 cinnamon rolls:
2 cans of croissant dough (for 6 croissants)
80 grams of brown sugar
80 grams of granulated sugar
1.5 tablespoons of cinnamon
Grate of 2 oranges
Pinch of salt
Some butter to grease the mold
Preheat the oven to 180 degrees. Prepare a muffin tin and grease it with butter.
In a bowl, mix the sugar with the orange zest, a pinch of salt and the cinnamon.
Open one package of ready-made croissant dough and lay it out on a clean work surface. Pinch the cut edges with your fingers. This does not have to be very accurate, just so that the worst cracks and holes are closed (then the sugar cannot escape).
Divide half of the sugar mixture over the dough and press lightly with your fingers. Then open the other package and put the second piece of croissant dough on top of the first. Again, pinch the cutting edges and spread the rest of the cinnamon sugar over it.
Gently roll up the dough from the widest side. Cut it into 12 portions, aka: 12 quick cinnamon buns! Put it in the greased muffin tin.
Place the quick cinnamon rolls in the preheated oven for about 15 minutes, until golden and risen. Keep an eye on them: the sugar can burn them quickly. Immediately take them out of the mold, let them cool down and devour them.
3. Potato pancakes with feta
These potato pancakes with feta are from Nigel Slater’s cookbook. A great dish for a weekday, but also nice and festive for Easter.
Necessary for 6 pancakes:
250 grams of potatoes
150 grams of carrots
3 tablespoons of olive oil
200 grams of feta
3 tablespoons of dill, finely chopped
3 tablespoons of olive oil
Peel the potatoes, scrape the carrots and coarsely grate both vegetables. When grating them in a food processor, use the coarse grater. Heat the oil in a frying pan, add the grated vegetables and cook for six to eight minutes, until they are tender.
In a bowl, beat the eggs lightly with a fork so that the yolks and whites are just mixed and mix the cooked vegetables in the bowl with the eggs. Crumble the feta over the mixture and toss it with the chopped dill and some black pepper.
Heat the oil in a frying pan, divide the vegetable mixture into six biscuits of the same diameter as wholemeal biscuits. Flatten them with a pancake knife or the convex side of a spoon and bake until pale brown. Gently turn each biscuit over and gently brown the other side. Remove the cookies from the pan with a pancake knife or fish scoop, drain briefly on kitchen paper and serve.
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Meaning Easter: what are we celebrating again this weekend?
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