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Easter Bunny Bread Recipe

Easter Bunny Bread Recipe photo by Taste of Home

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With its toothy grin, lovely golden crust and tummy that's perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old. —Taste of Home Test Kitchen

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Easter Bunny Bread Recipe

Prep: 20 min. + rising Bake: 25 min. + cooling

Yield: 24 Servings

20 25 45

Ingredients

2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Dip of your choice

Directions

Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Cover and let rise in a warm place until doubled, about 30-45 minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a serving tray. Cut a 3-1/2-in. circle in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip. Yield: 1 loaf.

Originally published as Easter Bunny Bread in Quick Cooking March/April 2001, p13

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Reviews for Easter Bunny Bread

Easter Bunny Bread

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(1-10) of 34 reviews

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Reviewed on Apr. 03, 2013 by billsbunch

A 9x13 is way too small. I used the biggest cookie sheet I have to bake him on, and presented him on my Thanksgiving turkey plate. He is huge!

Reviewed on Apr. 02, 2013 by Jillie822

I made this for Easter as an appetizer..used Rhodes Frozen bread dough..he came out perfectly!..will be making this every year for Easter..it was very cute and the taste was good too!..Rhodes even had a video of how to..on their web site!

Reviewed on Apr. 02, 2013 by omnijen

I made the http://www.tasteofhome.com/recipes/Lemon-Garlic-Hummus to go in the middle with veggies. Everyone loved him!

Reviewed on Apr. 02, 2013 by billsbunch

Easy to follow the directions! I put my bread in the fridge to defrost. Then put it on the counter in the morning, still in the bag for about an hour. Floured my hands and the counter, and then assembled. Gorgeous. Impressed my Easter company! Will do this again.

Reviewed on Mar. 31, 2013 by Dawntori

I made 2 of these for Easter, second one came out better, not sure if I am using the wrong type of bread dough but couldn't get the ears like in the picture, they were too big and so were the feet. Any suggestions? I used Pillsbury Italian Bread in the can x 2.

Reviewed on Mar. 30, 2013 by DebAE

I have made this bunny bread several times and it is so easy to put together and so cute. Everyone always loves it.

Reviewed on Mar. 29, 2013 by MLear

What size pan did you use to bake it? Would a 9x13 glass dish work?

Reviewed on Mar. 26, 2013 by vonoepen

you said there were 26 reviews. could not find any of them

Reviewed on Mar. 19, 2013 by cyndo

This is sooo cute

Reviewed on Mar. 18, 2013 by BonH

I have made this recipe for years, since it first came out. I make the "belly" hole bigger, put in leaf lettuce, then add the dip.

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