Make Ahead Breads For Easter


Easter is a special time of year bringing joy to so many people around the world and Easter breads are distinctive.  Breads are of particular interest during this holiday with many nations having their own bread associated with this holy day.  I have collected these breads, sweet and savory from previous blogs that should fit right in.  There are breads for breakfast, brunch and dinner and there is time to make any of them.

All of them can be made ahead and frozen to ease the time crunch for Easter Day.

Cream Biscuits with Strawberry Balsamic JamCream Biscuits with Strawberry Balsamic Jam for Five Make Ahead Breads for Easter are a quick to make treat that fits right into any part of the day.  With only four ingredients, this is the easiest, most tender biscuit you are likely to encounter.  The Strawberry Balsamic Jam is a fast, refrigerator version that serves as the perfect foil for the biscuit.

Southern by region, beloved by the country, these biscuits and the jam can be made ahead.  The biscuits can be frozen and reheated by placing on a tray and heating in a 350°F oven for about 15 to 20 minutes.  The jam can be stored in the refrigerator and brought to room temperature before serving.

Stuffed Cinnamon French Toast with Orange Sauce  Cinnamon French Toast with Orange Sauce for Five Make Ahead Breads for Easter is a breakfast or brunch treat that would bring joy to any day especially Easter brunch. The Orange Sauce alone is worth making and can be used with other desserts or breads.

The toast can be put together the day before and refrigerated and finished in the morning.   The Orange Cream Sauce can be made days ahead, refrigerated and warmed before serving.

CroissantCroissant for Five Make Ahead Breads for EasterThe Queen of French Breads can be a days long difficult process before these unique rolls can be achieved.  With this recipe they can be achieved by beginners and seasoned baker’s alike in far less time with far less stress and a far better outcome.

An updated version of this classic roll is easily made with the processor and a few tweeks to the recipe to insure a taste that even a French baker proclaimed to be the best he had ever eaten at the Gourmet Food Show in San Francisco.

Nothing says “your special” as do these croissant.  They can be frozen and reheated in a 350°F oven for 15 to 20 minutes until thawed and warmed.

Stuffed Italian Bread-Pane BiancoStuffed Italian Bread for Five Make Ahead Breads for Easter also comes from Europe – Italy to be exact.  This visual delight of a bread is easily twisted into the S shape. Stuffed with calamata olives, pesto and provolone cheese, this unusual bread is brushed with a zippy garlic oil.

No need to stress out about making these on Easter day, bake it ahead and freeze it.  Thaw it at room temperature and heat in a 350°F oven for 15 to 20 minutes.

Cinnamon BreadCinnamon Bread for Make Ahead Breads for Easter

This is actually an easy to make Cinnamon bread that can be frozen.  It’s perfect with breakfast, brunch, or anytime during the day.  Lots of filling in a buttermilk yeast bread that is easy to shape.  Make, bake and freeze.  Thaw and warm in a 350°F oven for about 20 minutes.

Four in One Quick BreadsFour in One Quick Breads for Make Ahead Easter Breads

This the easiest yet using just a whisk and a bowl to bring it together.  Strawberry, Banana, Pumpkin and Apple, your choice.  Freeze after baking, thaw at room temoperature.

Happy Easter, Passover or just Sunday to everyone.

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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7 thoughts on “Make Ahead Breads For Easter

  1. Mary K Finn

    Your cinnamon bread is truly the tastiest and best looking loaf ever – thank you for sharing your recipe!!! We enjoyed the bread on Easter morning and every morning since. it is still delicious 5 days later…I can’t wait to bake it for my grandchildren.
    Thanks again for all of your posts!!

    1. hfletcher Post author

      Hello Mary – thanks for your wonderful commment. Makes getting up at 3:30 worth it! I love cinnamon bread and would eat it every day if I could. You sound like me baking for my grandchildren. Mine are already teenagers and I can’t figure out how they got them so fast.

  2. Marisa @ All Our Way

    I’ve made biscuits before but I’ve never made homemade croissants — I’ll have to put that on my bucket list. Last year I made and posted the Italian stuffed bread. My, oh my, that is one tasty bread. We’ve already made our Italian rolls and frozen them. What we did make is some flatbread for our baba ganoush. I know, it’s not really Easter or Italian but I kinda fudge and say it’s Mediterranean, close enough to Italy. Your cinnamon bread looks amazing as well as your four in one. Nothing like bread baking to make a house smell homey!! Happy Easter

    1. hfletcher Post author

      Hi Marisa – I love flatbread. Recently bought some 00 flour and will be doing a blog on that. It amazing and for more than pizza and flatbread crust. I made a flatbread with mushrooms, artichokes, red peppers, artichokes and provolone. Still thinking about it. As to making it for Easter – just start your own tradition. Happy Easter to you and your family.

    2. hfletcher Post author

      Marisa – part 2. I forgot to tell you how much I enjoy your blog. I will be using your recipe for the leg of lamb when my grandson visits next. I’ve eaten lamb all my life since my parents were from Yuogslavia but I have never seen anyone love lamb as much as Sam which is something for a 16 year old!

  3. rockyrd

    Dear Helen, thank you for for so many delicious choices. now which one to make?
    happy easter to you and your family.

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