EATING WELL

Brunch dishes that are way better than sliced bread.

within the realm of food- centric holidays, Easter is unique in that the festivities tend to take place in the morning, with brunches laid out during egg hunts, the chocolate treasures reserved for dessert. Most leisurely pre- noon meals tend to be carb- heavy, especially when there are so many sweet, buttery, citrus- scented, fruited breads on bakery shelves. These delights are good for more than just toasting; they make an inexpensive foundation for fancy French toast or bread pudding. Or start with frozen bread or pizza dough to make simple pull- apart cinnamon- sugar bread that is far less finicky— and sticky— than cinnamon buns.

FRENCH TOAST

Cut a loaf of good- quality day- old ( or two- or three- day- old)

fruit or raisin bread, challah or almond bread into 3/ 4- inchthick slices. In a shallow dish, stir together eggs and milk with a fork, at a ratio of 1 egg to 1/ 3 cup milk ( which is enough for 2- 3 slices). If you like, add a few drops of vanilla. Set a heavy skillet over medium- high heat and add a drizzle of oil and a dab of butter. Soak each slice of bread in the egg mixture until well saturated, then transfer to the pan and cook until golden on both sides, sprinkling with cinnamon as it cooks if you like. Serves as many as you like.

CINNAMON- SUGAR PULL- APART MONKEY BREAD

Divide 2 lb. thawed frozen bread or pizza dough into about 20 balls. Melt ½ cup butter in one bowl, and in another stir

together ½ cup sugar, ½ cup dark brown sugar and 1 tsp cinnamon. Dip each ball of dough into the melted butter, then douse in the sugar mixture, rolling to coat completely. Place in a greased Bundt pan, piling them on top of each other. Cover and let rise for an hour while you preheat the oven to 350 ˚ F. Bake for 45 minutes, until golden and springy to the touch. Invert onto a plate, then whisk together ½ cup icing sugar,

1 tsp milk and a drop of vanilla and drizzle overtop. Serve warm. Serves 8.

HOT CROSS BUN BREAD PUDDING

Tear 8- 10 hot cross buns ( or the better part of a fruited loaf) that are at least a couple days old into a buttered 1- 2 L baking dish ( or divide between individual ramekins or baking dishes). In another bowl, whisk together 4 large eggs, 1/ 3 cup sugar

or honey and 2 cups milk. Pour over the buns and let sit for half an hour to let them absorb the egg, or cover and refrigerate overnight. Bake at 350 ˚ F for 45 minutes ( 30 minutes for individual puddings), or until puffed and golden. Serve warm. Serves 6.