One beautiful loaf of brioche inspired a batch of French toast this weekend. I swung into Grey Barn the other day for a sourdough boule and wound up with the boule plus the brioche. It always happens like that, doesn’t it?

No matter, it gave me an excuse to, um, “practice” my French toast recipe for Easter morning.

I’ve also been craving the citrusy-sweet flavor (and bold color) of strawberries – anything for a burst of sunshine and a reminder of warmth. I just can’t bear to wait for local strawberries. I have to say that the combination of the strawberry-maple syrup and the light, fluffy brioche soaked in vanilla custard was awesome. 

For a change-up, I also cut some of the slices into small squares before soaking and made French toast “bites.” I thought these cute minis, arranged on a platter, would be a nice idea for Easter brunch if you’re having lots of folks over. The problem with these is that it’s hard to eat just one – they disappear fast. I managed to grab a few to freeze so I could report back on how they reheat: not too badly. Use a toaster oven, not a microwave.

Remember we also have an alternative topping for French toast: shaved chocolate.

If it’s not French toast, it’s another custardy concoction at our house on Easter morning. Popovers are the family tradition. Nonstick popover pans now come in both standard and mini sizes.  

Or you can make a Puffy Oven Pancake, which is essentially one big popover. Tear pieces of the pancake off and eat with butter and jam.

A slight shift in the proportion of eggs, milk, and flour – and the addition of sugar – moves a puffy pancake towards a Clafoutis, a French treat traditionally made with cherries but welcoming to most any fruit. Clafoutis are not hard to make and so delicious.

If you need a heartier egg dish for your brunch, this Broccoli, Bacon, and Gruyere Bread Pudding should do it, or one of our Mini Savory Bread Puddings, which can be assembled a day ahead. You could also make a Caramelized Leek Tart with Blue Cheese, Bacon & Thyme or use that same filling for Mini Puff Pastry Quiches.

And of course, you can always make a delicious Potato, Leek, Herb & Goat Cheese Frittata.

Now that hens are back to laying regularly with the longer daylight, you can use your share of local eggs for holiday recipes like:

- Deviled Eggs with Spinach, Basil and Toasted Pine Nut Pesto

- Eliza’s Fresh Egg Salad Toasts

- Egg Tartine with Homemade Lemon-Herb Mayonnaise

Passover starts tonight, and to that end I’ve gathered a dozen or so recipes together in one place that might work well for your Seder. The Passover Recipe Collection includes Braised Lamb Shanks Hunters’ Style and Casablanca Chicken of course, along with Walk Away Beets with Citrus Dressing and Pomegranate Honey Carrots.

For dessert, if making that Passover Meringue Cake or that Ultimate Flourless Chocolate Cake is too much trouble, make Eton Mess instead, which is just crunched up, store-bought meringues with berries and cream.

Have a warm and bright holiday weekend and we'll see you on Instagram @cookthevineyard. Be sure to follow us if you haven't already.

What's Open, What's Happening

If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.

• Sugar and Stone Chocolate is having an Easter chocolate pop-up at Mo’s Lunch this Thursday, April 6, from 4 p.m. to 7 p.m.

• Here's a list of egg hunts happening on the Island this week.

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