Pretty Easter Pull-Apart Bread
At our house, pull-apart bread is a party staple. But it’s usually a savoury kind full of rosemary and garlic. I can’t even tell you how excited my young girls were when I told them we were making a sprinkle-covered dessert version! This recipe has now become a part of our Easter weekend celebrations and is as pretty as it is tasty.
- round loaf of sourdough bread
- ½ cup melted butter
- ½ cup brown sugar
- ½ cup yellow cake mix (just dry, not prepared)
- ¼ tsp. cinnamon
- ¼ cup sprinkles
- 1 cup icing sugar
- 2 oz. softened cream cheese
- 1 tsp. vanilla extract
- 2-3 Tbsp. milk
- Slice your round of bread every 1”, slicing almost all the way to the bottom but not all the way through. Then turn it and carefully slice every 1” in the other direction, careful again to not go all the way through, making a checker board pattern. Place loaf on a cookie sheet lined with tinfoil for easy cleanup.
- In a small bowl, combine brown sugar, yellow cake mix and cinnamon. Mix together and set aside.
- Pour melted butter between each of the cut bread sections. Evenly sprinkle brown sugar mixture between each of the sections. Be careful not to tear any of the sections.
- Bake at 350 for 25 minutes.
- While bread is baking, make the glaze. Combine icing sugar, cream cheese, vanilla and milk in a medium bowl and beat until smooth. Drizzle as much as desired over warm bread. Sprinkle with colourful sprinkles. Serve warm and allow guests to pull off delicious sections with their fingers. Definitely provide napkins for sticky hands or let the kids lick the yumminess from their fingers once they’re all done!
Wishing you a happy, fresh, pretty, yummy spring!