Church Potluck Recipes for EASTER! | Vanilla Poppyseed Bread w/ Orange Glaze and Baked French Toast

Vanilla Poppyseed Bread with Orange Glaze
Ingredients
3 cups all-purpose flour
2-1/4 cups sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
3 large eggs, room temperature
1-1/2 cups whole milk
1 cup melted butter
1 tablespoon poppy seeds
2 tsp vanilla
For the Glaze:
1 1/2 cups powdered sugar, more or less depending on how thick you want it
1/4 cup orange juice
1 tsp vanilla

Directions:
In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, butter, poppy seeds, and vanilla. Stir into dry ingredients just until moistened.

Transfer to 2 greased and floured 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks. Combine glaze ingredients and drizzle over warm loaves.

Baked Bagel French Toast
Ingredients
4 plain bagels
4 large eggs
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups milk
1/2 cup heavy whipping cream
For the Topping:
1/4 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons unsalted butter, cut into cubes
1 teaspoon ground cinnamon
Fresh berries, for serving
Powdered sugar, for serving
Maple Syrup, for serving

Directions:
Cut bagels into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight.

Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, and cinnamon. Sprinkle flour mixture over bread.
Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with berried and sprinkle with powdered sugar.