Bunny Bread W/Dip in Tummy!

"I can't wait to make this for Easter! Bunny-shaped bread with a hollowed out tummy filled with dip! All surrounded by fresh veggies and crackers for dipping! From Quick Cooking magazine, 2002!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Bonnie G #2 photo by Bonnie G #2
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by najones1315 photo by najones1315
Ready In:


  • 2 loaves frozen bread dough, thawed (1 lb each)
  • 2 raisins
  • 2 sliced almonds, can sub 1 white jelly bean cut in half
  • 1 egg, lightly beaten
  • lettuce leaf
  • ranch dip or spinach dip
  • assorted fresh vegetable
  • cracker


  • Cut a fourth off of one loaf of dough; shape into a pear to form head.
  • For body, flatten remaining portion into a 7x6" oval; place on a greased baking sheet.
  • Place head above body.
  • Make narrow cuts, about 3/4" deep, on each side of head for whiskers.
  • Cut second loaf into 4 equal portions.
  • For ears, shape 2 portions into 16" ropes; fold in half.
  • Arrange ears with open ends touching head.
  • Cut a third portion of dough in half; shape into a 3 1/2" oval for back paws.
  • Cut two 1" slits on top edge for toes.
  • Position on each side of body at bottom.
  • Divide fourth portion of dough into 3 pieces.
  • Shape two pieces into 2 1/2" balls for front paws; shape the remaining piece into two 1" balls for cheeks and one 1/2" ball for nose.
  • Place paws on each side of body at top of body.
  • Place cheeks and nose on face. Add raisins for eyes and almond for teeth. *You can secure cheeks and nose with pieces of toothpick to hold in place. You can also use a halved white jelly bean instead of the almonds if desired. *Do not use the jelly bean though until just before serving, or it will melt a little and get grainy. (So place the teeth on just before serving.).
  • Brush dough with egg.
  • Cover and let rise for about 30-35 minutes or til doubled.
  • Bake at 350º for 25-30 minutes til golden brown.
  • Remove to a wire rack to cool.
  • Place bread on a lettuce-lined 16x13" tray.
  • Cut a 5x4" oval in center of body.
  • Hollow out bread leaving a shell.
  • Cut bread into cubes for dipping.
  • Line hole in belly with lettuce leaves, fill with dip.
  • Surround entire bunny with bread cubes, fresh veggies and crackers for dipping.
  • *That is to be 2 (1 lb.) loaves of bread dough, there must be a glitch because it won't go through!

Questions & Replies

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  1. Jonathan Melendez
    Such a cute recipe idea. Mine ended up looking like a mouse at the end of baking but next time, I'll make the ears a bit longer. Highly recommend!
  2. Bonnie G #2
    Had so much fun making this for our Easter Table, followed as close to the written instructions as I could and I think (and so did everyone else) it was so cute. What a great way to serve an appetizer, I'll be doing this again
  3. najones1315
    I absolutely loved this recipe it was so easy and its pretty hard to mess up as long as you can follow directions. <br/>I made it twice and both times everyone loved it, it goes way beyond your normal veggie platter! Easter was perfect with our little bunny (that didn't stay a bunny for long ) :)
  4. cookcooktir
    be careful where the recipe says to put the egg bath on before the bread rises, when i did that and covered it with a cloth the bunny stuck to the cloth! put the egg on after the dough rises!
  5. Amy020
    This turned out great and was very well received. I used double batch of "White Machine Bread" #10331 and followed the easy instructions to shape it. The sliced almond teeth went really askew during baking. I carefully removed them, poked the tip of a knife in to make 2 small slits where I wanted them to be and inserted the sliced almonds in the slits. When I make it again, I'll just add the teeth like this after baking.*******UPDATE*******4/23/11: I just made this for the 3rd consecutive Easter! I guess it's now officially part of our family tradition! Thanks again for a great recipe!


Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
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