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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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(11-20) of 34 reviews

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Reviewed on Mar. 13, 2013 by woodsmandad

Our grandkids especially liked this recipe.

we all liked the taste.

Reviewed on Mar. 07, 2013 by Caroline180

I have made this since the first year it appeared in the TOH magazine. My family considers it a tradition. Easy, appealing and delicious. This year I'm using a fruit dip and fruits for my brunch with this bunny.

Reviewed on Feb. 27, 2013 by dotsgirl

ive made this many times over the last 10 years and its a hit ever time. Its even inspired me to make a turkey at Thanksgiving!

Reviewed on Feb. 25, 2013 by pattycake10

Love making this for Easter with my g'children.

Always a hit with the family.

Easy and fun.

Reviewed on Apr. 19, 2012 by Marijke Koken

I made the bunnies for everyone for Easter Dinner. Put boiled dyed eggs in the belly part. They were very good and kids loved them...

Reviewed on Apr. 17, 2012 by cherrylady

So easy and fun -- very impressive for little effort! I think I'll try a teddy bear for a birthday party! Thanks, this recipe is a keeper!

Reviewed on Apr. 10, 2012 by CometCooker

This came out like the picture and was relatively easy to put together.

Reviewed on Apr. 09, 2012 by bjrwilliams

Great recipe and easy. Everyone enjoyed it and commented on it at our family picnic. Really hated to throw it out at the end of the day it was such a joy to make.

Reviewed on Apr. 08, 2012 by MariahL

I made this for Easter, and received tons of compliments on it. Actually - no one wanted to take the first piece of bread because it looked so good. I did not line my plate with lettuce because I filled every inch with veggies (we had a large gathering). I also substituted the lettuce holding the dip with a small bowl to hold the dip. Turned out amazing!

Reviewed on Apr. 08, 2012 by kcarrlcsw

Thank you Taste of Home Test Kitchen! I made this today for our appetizer platter for Easter Sunday dinner. It was easy and fun to make. Our bunny came out just like the picture and my family was so impressed! I am looking forward to the reaction from our guests tomorrow! Happy Easter!

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