Baking Priest Says Bread Brings Meaning And Tradition To Easter
(NAPSA) – When immigrants from the four corners of Europe came to America, they brought a variety of traditional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify the holiday but at one time families served Easter breads, which are rich in symbolism and history.
Father Dominic Garramone, a Catholic priest, cookbook author and host of the TV show ‘Breaking Bread with Father Dominic,’ would like to ensure that Easter bread traditions are not forgotten. ‘Bread for Easter is one way of bringing some tradition and meaning back to the holiday,’ he says. Here is one of his tried-and-true brunch recipes:
Ingredients
- 1 egg
- 2 Tbs. milk whole or reduced-fat
- 2 thick slices day-old bread or 3 medium, store-bought bread works well
- 2 Tbs. pecans chopped
- 1/3 cup maple-flavored syrup
- 1 Tbs. butter
- 1 small ovenproof bowl about 5" across and 2" deep (a small soup bowl with a handle works well)
Instructions
- Preheat oven to 350 F.
- Lightly coat the interior of the ovenproof bowl with cooking spray or butter. Trim bread slices to a shape and size that will fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter.
- Place the soaked bread slices on top-they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent drips, and place in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.
Notes
More recipes can be found at www.grainpower.org.
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