This adorable and 100% edible cornucopia is made entirely out of bread! It is a great last minute touch that is a real crowd pleaser. Use your favorite recipe or refrigerated store bought dough for a quick and simple alternative!
Bread Cornucopia Edible Centerpiece
You will need
Directions
Preheat oven to 350 degrees F. Lightly spray a large cookie sheet with non-stick cooking spray.
Tear off a piece of heavy duty aluminum foil, about 12-18 inches long (depending on how large you want your cornucopia and how much dough you have). Roll diagonally to form a cone shape and tape the sides together on the inside (so you don't get tape on your bread). Stuff the opening of your cone with crumpled pieces of foil until you have a sturdy filled cone. Bend the tip of the cone up to form the tail of your cornucopia. Spray the outside of the cone with non-stick cooking spray and place on cookie sheet.
Unroll your dough and flatten if needed, making sure the dough is not too thick, or it will not cook all the way through. Cut dough into long flat strips and wrap around the tip/tail end of the cone, working your way to the opening. Continue spiraling the dough strips abound the cone, slightly overlapping the dough until there are 3 long strips left (lift the cone up when necessary to get underneath and all the way around the body of the cone.) Braid the last 3 strips together and place it around the opening of the cornucopia, tucking any excess dough underneath the bottom.
Beat together the egg and water to create an egg wash that will give your bread a beautiful glazed look. Brush egg wash over the entire top and sides of the cornucopia (do not brush the bottom and this will act as a glue and stick the bread to the foil). Bake in preheated oven for 15-25 minutes. Note that baking times will vary depending on what type of dough you use and how thick it is, so keep an eye on it. Remove from oven when your cornucopia has turned a nice golden brown color.
Cool completely before removing foil. Once cool, carefully remove all of the foil and stuff with fruit, cheese and crackers, festive decor or bread of your choice! To freeze, keep foil in to hold cornucopia's shape. Let thaw completely and remove foil before serving.
Bread Cornucopia Edible Centerpiece
You will need
- 2 Cans of refrigerated french bread, biscuits, breadsticks or crescent dough (I used refrigerated "french loaf" dough)
- Heavy duty aluminum foil
- Non-stick cooking spray
- 1 egg
- 1 Tablespoon water or milk
Directions
Preheat oven to 350 degrees F. Lightly spray a large cookie sheet with non-stick cooking spray.
Tear off a piece of heavy duty aluminum foil, about 12-18 inches long (depending on how large you want your cornucopia and how much dough you have). Roll diagonally to form a cone shape and tape the sides together on the inside (so you don't get tape on your bread). Stuff the opening of your cone with crumpled pieces of foil until you have a sturdy filled cone. Bend the tip of the cone up to form the tail of your cornucopia. Spray the outside of the cone with non-stick cooking spray and place on cookie sheet.
Unroll your dough and flatten if needed, making sure the dough is not too thick, or it will not cook all the way through. Cut dough into long flat strips and wrap around the tip/tail end of the cone, working your way to the opening. Continue spiraling the dough strips abound the cone, slightly overlapping the dough until there are 3 long strips left (lift the cone up when necessary to get underneath and all the way around the body of the cone.) Braid the last 3 strips together and place it around the opening of the cornucopia, tucking any excess dough underneath the bottom.
Beat together the egg and water to create an egg wash that will give your bread a beautiful glazed look. Brush egg wash over the entire top and sides of the cornucopia (do not brush the bottom and this will act as a glue and stick the bread to the foil). Bake in preheated oven for 15-25 minutes. Note that baking times will vary depending on what type of dough you use and how thick it is, so keep an eye on it. Remove from oven when your cornucopia has turned a nice golden brown color.
Cool completely before removing foil. Once cool, carefully remove all of the foil and stuff with fruit, cheese and crackers, festive decor or bread of your choice! To freeze, keep foil in to hold cornucopia's shape. Let thaw completely and remove foil before serving.
