Easter Dessert Stew: Easy Recipe for a Crowd-Pleasing Treat

Easter dessert stew. Yes, you read that right! This isn’t your grandma’s savory stew, although my grandma *was* the inspiration. Instead, it’s a warm, comforting hug in a bowl, perfect for celebrating Easter with a twist. Think of it as a deconstructed bread pudding meets fruit compote, all swirled together in a symphony of spring flavors. Easter dessert stew, a unique and delicious way to end your holiday meal!

Growing up, Easter at my grandmother’s house always meant a massive baked ham and plates piled high with deviled eggs. But it was her unexpected desserts that always stole the show. This Easter dessert stew is an homage to those sweet surprises, a little bit classic, a little bit quirky, and 100% delicious.

Why You Will Love This Easter dessert stew Recipe

This Easter dessert stew hits all the right notes. It’s comforting, warm, and bursting with the flavors of spring. The recipe is incredibly easy to adapt to your favorite fruits and spices, making it a customizable dessert that everyone will love. Plus, it’s a great way to use up any leftover Easter goodies, like chocolate bunnies or marshmallows.

I often find myself craving this stew on chilly spring evenings. It’s that kind of dish that evokes memories of family gatherings and sweet traditions. It’s also surprisingly quick to throw together. Seriously, you can have a warm bowl of this goodness in under an hour!

This is a wonderful alternative to heavier desserts. It’s light, flavorful, and oh so satisfying. And let’s be honest, sometimes you just need a warm, spoonable dessert to end the day. You can even involve the kids in preparing this recipe! They can help chopping the fruits or sprinkling toppings.

Ingredients Needed for This Easter dessert stew Recipe

• For the Base:

* 4 cups milk (whole or 2%) * 1/2 cup heavy cream * 1/2 cup granulated sugar * 1/4 cup packed light brown sugar * 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract) * Pinch of salt * 2 tablespoons cornstarch * 2 tablespoons cold water

• For the Fruit and Bread:

* 4 cups cubed challah bread or brioche (about 1/2 inch cubes) * 2 cups chopped strawberries * 2 cups chopped pineapple * 1 cup blueberries * 1/2 cup raisins

• Optional Toppings:

* Whipped cream * Toasted almonds * Shredded coconut * Chocolate shavings * Marshmallows

How to Make This Easter dessert stew Recipe

1. 1. In a large saucepan, combine the milk, heavy cream, granulated sugar, brown sugar, vanilla bean seeds (and pod, if using), and salt. Bring to a simmer over medium heat, stirring occasionally.
2. 2. In a small bowl, whisk together the cornstarch and cold water until smooth. This creates a slurry that will thicken the stew.
3. 3. Once the milk mixture is simmering, remove the vanilla bean pod (if using). Stir in the cornstarch slurry and cook for 1-2 minutes, or until the mixture has thickened slightly.
4. 4. Reduce the heat to low. Add the cubed bread, strawberries, pineapple, blueberries, and raisins to the saucepan.
5. 5. Gently stir until the bread is softened and has absorbed some of the liquid, about 5-7 minutes. For a more intense stew like experience, try my recipe for Easter Brunch Stew 2.
6. 6. If you like a smoother stew, you can use an immersion blender to partially blend the mixture, leaving some chunks of bread and fruit for texture. But really, any style you choose results in great taste!
7. 7. Remove from heat and let cool slightly.
8. 8. Serve warm, topped with whipped cream, toasted almonds, shredded coconut, chocolate shavings, or marshmallows, if desired.

How to Serve This Easter dessert stew Recipe

Serve this warm Easter dessert stew in individual bowls. A dollop of whipped cream and a sprinkle of toasted almonds add a touch of elegance. For a fun, festive presentation, garnish with colorful sprinkles or Easterthemed candies.

You can also serve the dessert stew with a side of vanilla ice cream or a scoop of mascarpone cheese for added richness. A glass of sweet dessert wine, like Moscato d’Asti, pairs wonderfully with the stew’s fruity sweetness. For a lighter alternative, try serving it with a cup of herbal tea. For a quick dessert option, check out Easter Dessert Fruit Crisp 2.

How to Store This Easter dessert stew Recipe

Leftover Easter dessert stew can be stored in an airtight container in the refrigerator for up to 3 days. The bread may absorb some of the liquid over time, so the stew may become thicker.

You can also freeze the stew for up to 2 months. Thaw it overnight in the refrigerator before reheating. Reheat gently in a saucepan over mediumlow heat, stirring occasionally, until warmed through. You might need to add a splash of milk or cream to restore its original consistency.

Tips to Make This Easter dessert stew Recipe

• For a richer flavor, use brioche bread instead of challah.
• Don’t overcook the stew, or the bread will become mushy.
• Feel free to add or substitute your favorite fruits, such as peaches, raspberries, or blackberries.
• A pinch of cinnamon or nutmeg adds a warm, comforting spice.
• If you don’t have vanilla bean, use 1 teaspoon of vanilla extract.
• Avoid the common mistake of using stale bread, which can turn the stew into a gummy texture.
• If you don’t feel like starting entirely from scratch, you can reference my recipe for Easter Brunch Stew and substitute the ingredients!

Helpful Notes for This Easter dessert stew Recipe

Challah bread is a braided egg bread that’s traditionally eaten on Jewish holidays. It has a slightly sweet flavor and a soft, fluffy texture, making it perfect for absorbing the liquid in the stew. Brioche is another enriched dough bread that also works well in this recipe.

The vanilla bean adds a subtle, aromatic flavor to the stew. If you don’t have a vanilla bean, you can use vanilla extract instead. Marshmallows can be added at the end along with other toppings or stirred in with other ingredients!

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Variation of This Easter dessert stew Recipe

For a chocolate version, add 1/4 cup of cocoa powder to the milk mixture along with the sugar. You can also add chocolate chips or chunks to the stew.

For a spiced version, add 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of cloves to the milk mixture. Top with spiced pecans or walnuts. For a seasonal twist, try using apples and cranberries in the fall, or peaches and blueberries in the summer.

Conclusion

So there you have it: a delightful Easter dessert stew to impress your friends and family. It’s cozy, comforting, and undeniably delicious. I hope you’ll give this recipe a try. Feel free to leave a comment below and let me know how it turns out. Happy Easter baking!

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