Bread and Pastry
A warm, aromatic basket of fresh bread and pastries makes any breakfast or brunch a special event. Find recipes for morning breads of every kind, from sweet breads to pastries, biscuits to popovers, and plan a breakfast or brunch around them.See Popular Bread and Pastry Recipes
Fantastic to take as a hostess gift, this fragrant bread is packed with goodness and a few tasty surprises.
Golden twists of pastry with swirls of gruyere and parmesan cheese and a hint of thyme provide a delicate crunch that's perfect for a party appetizer or afternoon snack.
Inspired by the "everything" bagel, Melissa Rubel Jacobson coats buttery puff pastry twists in a mixture of seeds and spices.
This savory strudel features chicken, Colby Jack cheese, corn and picante sauce, rolled up in puff pastry...it make a fabulous topper for mixed salad greens.
Pepperidge Farm® Puff Pastry Sheets are sprinkled with a combination of cinnamon, walnuts, cloves, ginger and sugar, cut into strips, twisted and shaped into delectable "horns" that are baked until the pastry is golden and the filling is warm.
Chef-owner Ginevra Iverson of Restaurant Eloise in Sonoma County, California, serves her light, crisp, sugared doughnut holes with sweet-tart raspberry jam. She won't send any imperfect doughnut holes into the dining room; misshapen ones, she says, become snacks for the kitchen crew: "They get slathered with jam and devoured by whomever gets to them first."
Whole-grain cereal, eggs whites instead of whole eggs and fat-free yogurt set this banana bread apart.
Muffins studded with carrots, apples, raisins, and pineapple make for a healthy breakfast.
The cinnamon swirl in the center of each slice makes this bread recipe special enough to serve to company.
Grace Parisi has two shortcuts for these incredible faux sticky buns: using a biscuit dough instead of a yeast dough and baking it with maple syrup instead of homemade caramel.
This extraordinarily simple and tasty banana bread (with a moist center and crispy crust) is a Ritter family heirloom. "The recipe has been in our family for generations," Lisa Ritter says.
The unexpected flavor of white chocolate combined with dried apricots and pecans will make this recipe a family favorite for brunch.
Wrap crescent rolls around cheese, bacon, and a hard-cooked egg half for a quick breakfast of lunch.
For her elegant interpretation of fruit danish, Grace Parisi tosses wedges of big purple plums with sugar and cardamom, then pinches them into neat little puff pastry pockets, and bakes them.
Gerald Hirigoyen's airy beignets (doughnuts) can be deep-fried a few hours in advance and recrisped in the oven just before serving.