03.11.2021
5 Easter Recipe Favorites
Five inspired Easter brunch recipes plus quick tips for carrots, zucchini pesto bread, hash browns, carrot cake, and bread pudding.
- Five blogger-picked brunch recipes add bold spice and familiar flavors to your Easter table.
- Small techniques make big differences: high heat for roasted carrots, drain zucchini, press hash browns dry, and test cake doneness.
- Many recipes can be made ahead, adapted for diets, and reheated to keep brunch effortless and delicious.
While the kids are most excited for chocolate bunnies and Easter egg hunts, we are looking forward to a perfectly composed brunch menu. Since we may may not be able to gather around the table like years past, we can still enjoy the recipes that remind us of family and make us feel connected. We asked five top food bloggers for their favorite brunch recipes to help you get inspired for a delicious Easter celebration.
Spice-Roasted Carrots
This spice-forward recipe from Sara at Salt Jar makes good use of coriander, anise, and caraway seeds and takes less than 30 minutes to make. This recipe is a deliciously fragrant expression for carrots.
Zucchini & Pesto Bread Loaf
Try this zucchini and pesto bread from Candida Diet. Fresh pesto made from basil, Tellicherry peppercorns, and salt is merged deliciously into the zucchini bread.
Chinese-Inspired Hash Browns
This hash brown recipe from Danielle at WentThere8This uses Chinese 5 Spice, Sichuan peppercorns, and ground white peppercorns to create a Chinese-inspired take on an Easter brunch staple.
Chocolate Carrot Cake with Cinnamon Whipped Cream
This chocolate carrot cake with cinnamon cream cheese whipped cream from Jessie Sheehan Bakes is, simply put, amazing when created with our Dutched cocoa powder, Madagascar vanilla extract, and Saigon cinnamon.
Ham & White Cheddar Bread Pudding
We are salivating over Slice of Jess’s bread pudding that uses nutmeg, Tellicherry peppercorns, and thyme. It’s the perfect Easter brunch comfort food.
If you have a favorite recipe for Easter brunch or dinner you’d like to share, email us at spices@thespicehouse.com or write us a comment below.
Frequently Asked Questions
How do I build a simple Easter brunch menu from these recipes?
Pick one savory main, one vegetable, and one sweet. For example, serve ham and white cheddar bread pudding as the main, spice-roasted carrots as the vegetable, and chocolate carrot cake for dessert. Add a starch like the Chinese-inspired hash browns or the zucchini and pesto bread, and plan at least one make-ahead item to reduce day-of work.
What is the best way to roast carrots so they are tender and flavorful?
Trim and cut carrots into similar sizes, toss with oil and the whole or ground spices, and roast at high heat around 400 to 425 F. Give them space on the pan so they brown instead of steam. Finish with a squeeze of lemon or a sprinkle of fresh herbs for brightness.
Can I swap spices like Tellicherry peppercorns or Saigon cinnamon if I do not have them?
Yes. Regular black pepper can replace Tellicherry peppercorns, but use slightly less if it is preground. Saigon cinnamon is more intense than Ceylon cinnamon, so reduce the amount if substituting. Adjust spices to taste and add small amounts gradually.
How do I keep zucchini and pesto bread moist and not soggy?
Grate the zucchini, then squeeze out excess water with a towel or paper towels. Fold in fresh pesto but avoid overmixing the batter. Bake just until a toothpick comes out clean with a few moist crumbs. Let the loaf cool in the pan a bit before transferring to a rack.
What are quick tips to make Chinese-inspired hash browns crispy?
Remove as much surface moisture as possible by squeezing grated potato or patting with paper towels. Use a hot skillet and enough oil to coat the pan. Do not crowd the pan, press the patties flat, and flip only after a golden crust forms.
Can I make the ham and white cheddar bread pudding ahead of time or make it vegetarian?
Yes. Assemble the pudding up to a day ahead and refrigerate before baking. For a vegetarian version, replace ham with roasted mushrooms, sautéed spinach, or mixed roasted vegetables and keep the cheddar or use a vegetarian cheese.
How should I store and reheat leftovers from these recipes?
Store baked goods and breads wrapped at room temperature for 1 to 2 days, or refrigerate for up to 4 days. Refrigerate carrot cake and bread pudding. Reheat roasted carrots and hash browns on a sheet pan in a 350 F oven to restore crispness. Use the microwave for quick reheating but expect softer textures.
How can I adapt the chocolate carrot cake for common dietary needs?
For gluten free, substitute a certified gluten free flour blend and check leavening. For dairy free, use a plant butter and non dairy milk, and choose dairy free cream cheese if making the whipped cream. For egg free, use flax or commercial egg replacer following package amounts and test for texture.
How do I build a simple Easter brunch menu from these recipes?
Pick one savory main, one vegetable, and one sweet. For example, serve ham and white cheddar bread pudding as the main, spice-roasted carrots as the vegetable, and chocolate carrot cake for dessert. Add a starch like the Chinese-inspired hash browns or the zucchini and pesto bread, and plan at least one make-ahead item to reduce day-of work.
What is the best way to roast carrots so they are tender and flavorful?
Trim and cut carrots into similar sizes, toss with oil and the whole or ground spices, and roast at high heat around 400 to 425 F. Give them space on the pan so they brown instead of steam. Finish with a squeeze of lemon or a sprinkle of fresh herbs for brightness.
Can I swap spices like Tellicherry peppercorns or Saigon cinnamon if I do not have them?
Yes. Regular black pepper can replace Tellicherry peppercorns, but use slightly less if it is preground. Saigon cinnamon is more intense than Ceylon cinnamon, so reduce the amount if substituting. Adjust spices to taste and add small amounts gradually.
How do I keep zucchini and pesto bread moist and not soggy?
Grate the zucchini, then squeeze out excess water with a towel or paper towels. Fold in fresh pesto but avoid overmixing the batter. Bake just until a toothpick comes out clean with a few moist crumbs. Let the loaf cool in the pan a bit before transferring to a rack.
What are quick tips to make Chinese-inspired hash browns crispy?
Remove as much surface moisture as possible by squeezing grated potato or patting with paper towels. Use a hot skillet and enough oil to coat the pan. Do not crowd the pan, press the patties flat, and flip only after a golden crust forms.
Can I make the ham and white cheddar bread pudding ahead of time or make it vegetarian?
Yes. Assemble the pudding up to a day ahead and refrigerate before baking. For a vegetarian version, replace ham with roasted mushrooms, sautéed spinach, or mixed roasted vegetables and keep the cheddar or use a vegetarian cheese.
How should I store and reheat leftovers from these recipes?
Store baked goods and breads wrapped at room temperature for 1 to 2 days, or refrigerate for up to 4 days. Refrigerate carrot cake and bread pudding. Reheat roasted carrots and hash browns on a sheet pan in a 350 F oven to restore crispness. Use the microwave for quick reheating but expect softer textures.
How can I adapt the chocolate carrot cake for common dietary needs?
For gluten free, substitute a certified gluten free flour blend and check leavening. For dairy free, use a plant butter and non dairy milk, and choose dairy free cream cheese if making the whipped cream. For egg free, use flax or commercial egg replacer following package amounts and test for texture.
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