Easter is a festival that denotes life, rejuvenation, renewal, rebirth and restoration of all beings on earth.
Most historians agree that the word Easter is derived from “Eostre,” the Goddess of Spring in ancient pagan times. Back in those days the people celebrated Eostre and the arrival of spring with huge festivals. Colourful eggs, baby chicks, bunnies, new growth, renewal and rebirth were all part of the spring festival.
It was the Christian church, in 325 AD, that changed the Pagan festival from a celebration of spring to a celebration of the resurrection of Jesus. The date was also changed to fit in with the Jewish holiday of Passover, because for the most part, the early Christians were raised as Jews and considered the resurrection and Easter as a new part of pascha (Passover).
Many of the old symbols denoting spring are still a part of today’s celebrations of Easter along with new ideas (chocolate, Easter egg hunts etc.) Today there is reason enough for everyone to celebrate spring, regardless of religious beliefs. However, Easter is still the principal festival of the Christian Church and celebrates the Resurrection of Jesus Christ on the third day after his Crucifixion.
Today I am offering two make-ahead French toast recipes, perfect for Easter. The first uses raspberries and I find it delicious served with whipped cream and raspberry sauce. The second has a coating of crunchy cornflake crumbs that kids and parents alike find wonderful.
Overnight Raspberry French Toast
8 slices white bread, torn into small pieces
1 pkg. (8 oz/250 G.) cream cheese, cut into tiny pieces
1 cup fresh or frozen raspberries
1/2 cup sliced almonds, toasted
6 eggs
1/2 cup granulated sugar, divided
1/2 cup milk
1/2 cup half-and-half
1 tsp. cinnamon
Maple or fruit syrup
Grease an 8-inch square glass baking dish. Scatter half the bread pieces in the dish. Arrange cream cheese, raspberries and almonds evenly on top. Finish with remaining bread pieces.
In a large bowl, whisk together eggs, 1/4 cup sugar, milk, cream, and cinnamon. Pour over bread. Sprinkle the remaining sugar over top. Cover with foil and refrigerate overnight.
Preheat oven to 350 F (180 C). Bake French toast, covered with foil, for 30 minutes. Remove foil and bake for 30 minutes or until puffy and golden brown.
Serve with maple syrup. Note: If using frozen berries, there is no need to thaw them first.
Freezer French Toast
3 eggs
1 cup light cream
3 Tbsp. sugar
1 tsp. vanilla
1 cup cornflake cereal crumbs
8 (1” thick) slices French bread
Mix eggs, cream, sugar and vanilla in a shallow bowl. Dip the French bread in this egg mixture, leaving the bread in the bowl for a few minutes so it absorbs more egg mixture. Dip bread in the cornflake crumbs to coat.
Place on a cookie sheet lined with parchment paper. Freeze until firm.
When ready to bake, first preheat the oven to 425 degrees. Place frozen French toast pieces on a greased cookie sheet for 15 to 20 minutes or until golden brown and crunchy. Turn the toast once during baking.
Serve with maple syrup, jam, and powdered sugar. Makes 8 slices.
Cathi Litzenberger is a longtime columnist with The Morning Star, appearing every Wednesday and one Sunday per month.
