You know those recipes that just feel like a warm hug? The ones you pull out when you need a serious comfort boost, or when unexpected guests pop over and you want to wow them without breaking a sweat? This, my friends, is one of *those* recipes. For years, I’ve been tinkering with it, trying to capture that perfect balance of sweet, spice, and pure joy. It reminds me so much of my grandmother’s kitchen – the aroma wafting through the house, the anticipation building with every tick of the oven clock. It’s not quite a cake, not quite a bread, but something wonderfully in between, and when it comes out of the oven, golden and fragrant, it’s truly a thing of beauty. I’ve tried a lot of baked goods in my time, from elaborate tiered cakes to simple cookies, but this particular creation, this delightful Bunny Chow, has a special place in my heart and in my recipe rotation. It’s become my go-to for everything from a quick weekend treat to a showstopper dessert.
What is Bunny Chow?
So, what exactly *is* Bunny Chow? It’s a bit of a mystery, isn’t it? The name alone conjures up images of fluffy bunnies, but trust me, there are no bunnies involved in the making of this deliciousness! Bunny Chow is essentially a wonderfully moist, flavorful cake that’s baked inside a hollowed-out loaf of bread. Think of it as the ultimate edible vessel for a spectacularly good batter. It’s a South African street food classic, and the “chow” part simply refers to food. The “bunny” name is thought to have originated from the Indian community in Durban, South Africa, where it’s believed to be a portable meal for workers. It’s a genius concept, really – you get the cake and the incredible, carb-y goodness of the bread all in one glorious package. It’s not fancy, but it’s incredibly satisfying and always a huge hit.
Why you’ll love this recipe?
What are some of the reasons why this Bunny Chow recipe has become my absolute favorite?flavor is just out of this world. It’s got this incredible depth, a perfect blend of warm spices that dance on your tongue. It’s sweet, but not cloyingly so, and there’s a subtle richness that comes from the ingredients that just makes you want another bite. Then there’s the simplicity. I know it looks impressive, especially when you slice into it and see that beautiful, cakey interior nestled within the bread, but it’s shockingly easy to whip up. I’ve made this on weeknights when I’ve had barely any energy left, and it’s still come out perfectly. The ingredients are pretty standard, things you likely have in your pantry or can grab easily from the grocery store. It’s also incredibly cost-efficientWhat is the best way to get the most out of bread?versatility! You can enjoy this for so many occasions. It’s fantastic for breakfast with a cup of coffee, a decadent brunch item, an after-dinner dessert, or just a comforting snack whenever the craving strikes. What I love most about this is how it brings people together. The shared experience of digging into this amazing bread-cake hybrid is just pure joy. It’s a step up from your average Quick Bread, but without any of the fuss. Plus, it’s a fantastic way to use up a slightly older loaf of bread, which is always a win in my book!
How to Make Bunny Chow
Quick Overview
The process for making this Bunny Chow is straightforward and incredibly rewarding. We’ll start by preparing the bread to become our edible container, then mix up a simple yet spectacular batter that gets layered with a rich, flavorful filling. Finally, it all gets baked together until golden and fragrant. The beauty of this method is that the bread infuses the cake with a subtle, lovely flavor as it bakes, and the cake keeps the bread wonderfully moist. It’s a two-part process: prepping the bread and then creating and baking the filling, but each step is designed to be easy and forgiving. You’ll be amazed at how simple it is to create something so impressive.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour: I always use a good quality all-purpose flour. Make sure it’s spooned and leveled, not scooped directly from the bag, to avoid packing too much in.
- 1 ½ teaspoons baking powder: This gives our cake the lift it needs to be perfectly fluffy.
- ½ teaspoon baking soda: Works with the acidic elements to create a tender crumb.
- ½ teaspoon salt: Enhances all the other flavors.
- 1 teaspoon ground cinnamon: The backbone of our warm spice blend.
- ½ teaspoon ground nutmeg: Adds a lovely warmth and depth.
- ¼ teaspoon ground cloves: Just a pinch adds a wonderfully complex note.
- ½ cup unsalted butter, softened: Make sure it’s properly softened, not melted, for the best creaming texture.
- 1 cup granulated sugar: For that perfect sweetness.
- 2 large eggs, room temperature: Room temperature eggs incorporate better, leading to a smoother batter.
- 1 teaspoon vanilla extract: The classic flavor enhancer.
- ½ cup milk (any kind): I’ve tested this with regular milk and even almond milk, and it worked beautifully. Use what you have!
For the Filling:
- 1 cup chopped nuts (walnuts or pecans): These add a wonderful texture and earthy flavor. I like to give them a rough chop so you get good pieces in every bite.
- ½ cup dried cranberries or raisins: For little bursts of sweet-tartness.
- ¼ cup brown sugar, packed: Adds a caramel note to the filling.
- 1 tablespoon melted butter: To help bind the filling ingredients.
- 1 teaspoon orange zest (optional but recommended!): This is my little secret for an extra layer of brightness.
For the Glaze:
- 1 cup powdered sugar: The base for a smooth, sweet glaze.
- 2-3 tablespoons milk or cream: Start with 2 tablespoons and add more until you reach your desired drizzling consistency.
- ½ teaspoon vanilla extract: To flavor the glaze.
And of course, the star:
- 1 large loaf of sturdy bread: A dense, country-style loaf, sourdough, or even a good quality white bread works best. Avoid very airy or crusty baguettes; you need something that can hold its shape.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). You’ll also want to lightly grease a baking sheet – this is important to catch any potential drips and to ensure your bread loaf browns evenly. No one wants stuck-on bits!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisking them together helps to distribute the leavening agents evenly, which is crucial for a good rise. You want to make sure there are no clumps, especially in the spices.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This process, known as creaming, incorporates air, which is key to a tender cake. Then, beat in the eggs one at a time, followed by the vanilla extract. Finally, gradually add the milk, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix at this stage!
Step 4: Combine
Now, we add our dry ingredients to the wet. Gently fold the dry ingredients into the wet ingredients until *just* combined. A few streaks of flour are okay. Overmixing develops the gluten too much, leading to a tough cake. We want tender, delicious cake!
Step 5: Prepare Filling
In a small bowl, toss together the chopped nuts, dried cranberries (or raisins), packed Brown Sugar, melted butter, and orange zest if you’re using it. This creates a lovely, slightly sweet and nutty mixture that will be layered into our cake. Give it a good stir to make sure everything is evenly distributed.
Step 6: Layer & Swirl
This is where the magic happens! Take your loaf of bread. Using a serrated knife, carefully slice off the top crust (about 1-1.5 inches thick) and set it aside – you can snack on this while you bake! Then, gently hollow out the inside of the loaf, leaving a good wall of bread (about 1 inch thick) all around. Be careful not to pierce through the sides or bottom. You want to create a nice cavity for the batter and filling. Spoon about half of the Cake Batter into the hollowed-out bread. Sprinkle half of the filling mixture over the batter. Then, spoon the remaining batter on top, and finish with the rest of the filling. Gently spread the batter to fill the cavity evenly. You can even give it a little swirl with a skewer if you like, but it’s not essential.
Step 7: Bake
Place the filled bread loaf onto the prepared baking sheet. Bake in the preheated oven for 45-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake part comes out clean. The bread should be golden brown and fragrant. If the bread starts to get too dark before the cake is cooked through, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once baked, carefully remove the Bunny Chow from the oven and let it cool on the baking sheet for about 15-20 minutes. This is important for the structure. While it’s cooling, prepare the glaze by whisking together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk a teaspoon at a time if needed to reach a drizzling consistency. Once the Bunny Chow has cooled slightly, drizzle the glaze generously over the top. It will harden slightly as it cools further, creating a lovely finish.
Step 9: Slice & Serve
Allow the Bunny Chow to cool a bit more before slicing. It’s best served warm, but not piping hot. Slice it into thick, generous wedges using a serrated knife. The combination of the slightly crisp bread crust, the soft cakey interior, and the sweet glaze is absolutely divine. Serve immediately and watch it disappear!
What to Serve It With
This Bunny Chow is so versatile, it truly fits into any meal or occasion! For a simple, comforting breakfast, I love serving it warm with a strong cup of coffee. The spices in the cake are just the perfect wake-up call. For brunch, it’s an absolute showstopper. I like to serve it on a pretty platter, maybe with a dusting of powdered sugar on the side, alongside some fresh berries or a dollop of whipped cream. It feels incredibly indulgent but is so easy to prepare. As a decadent dessert, it’s a winner. Imagine serving a warm slice after a lovely dinner, perhaps with a scoop of vanilla bean Ice Cream or a side of crème anglaise. It’s rich, satisfying, and always gets rave reviews. And for those cozy snacks in between meals? This is your go-to. Cut off a warm slice, curl up with a good book, and enjoy the pure comfort. My kids absolutely love it warm, especially with a glass of cold milk. It’s one of those treats that makes any day feel a little bit special.
Top Tips for Perfecting Your Bunny Chow
Over the years, I’ve learned a few tricks that take this Bunny Chow from good to absolutely spectacular. Here are my top tips to help you achieve Bunny Chow perfection:
Zucchini Prep: I know, it sounds odd, but grating zucchini and squeezing out the excess moisture is key. I usually use the large holes of a box grater. After grating, I put the zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. This prevents your cake from becoming too wet and dense. Freshly grated zucchini is always best for moisture and flavor!
Mixing Advice: The biggest mistake people make with quick breads and cakes is overmixing. Once you add the dry ingredients to the wet, mix until *just* combined. A few streaks of flour are perfectly fine. Overmixing develops the gluten too much, resulting in a tough, dense texture. We’re aiming for tender and moist!
Swirl Customization: While not essential, a gentle swirl can make your Bunny Chow look extra special. After layering the batter and filling, you can use a skewer or the tip of a knife to swirl them together. Don’t over-swirl, though – you still want distinct layers of cake and filling. Aim for a marbled effect rather than completely blending them.
Ingredient Swaps: I’ve experimented quite a bit! If you don’t have nuts, toasted sunflower seeds or pumpkin seeds work well for crunch. For the dried fruit, chopped dates or even a handful of mini chocolate chips can be delicious additions. If you want a stronger spice profile, add a pinch more cinnamon or nutmeg. For the bread, if you can’t find a good country loaf, a slightly stale brioche can also work wonders, though it will be sweeter.
Baking Tips: Always bake on the middle rack of your oven for even heat distribution. If you notice the top is browning too quickly before the center is cooked, loosely tent the Bunny Chow with aluminum foil. To test for doneness, insert a toothpick or thin skewer into the thickest part of the cake; it should come out clean. Every oven is different, so keep an eye on it during the last 15 minutes of baking.
Glaze Variations: The glaze is totally customizable! For a lemon-lime twist, add a little citrus zest and juice to the powdered sugar. For a chocolate lover’s version, whisk in a tablespoon or two of cocoa powder along with the milk. If you prefer a less sweet topping, a simple dusting of powdered sugar is also lovely. The key is to get the consistency right – thick enough to drizzle but not so thin that it all runs off.
Storing and Reheating Tips
One of the best things about this Bunny Chow is how well it keeps, making it perfect for making ahead. For room temperature storage, I usually let it cool completely, then cover it tightly with plastic wrap or store it in an airtight container. It stays delicious for about 2-3 days this way, though honestly, it rarely lasts that long! If you need to store it for longer, the refrigerator is your friend. Again, let it cool completely, then wrap it well or place it in an airtight container. It should keep well in the fridge for up to 5 days. The texture might change slightly, becoming a little firmer, but it’s easily revived.
If you’re really planning ahead or made a double batch (which I often do!), freezer instructions are your best bet. Let the Bunny Chow cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2-3 months. To thaw, remove it from the freezer and let it come to room temperature on the counter for several hours, or thaw it overnight in the refrigerator. For a warm treat, you can reheat individual slices in the oven at around 300°F (150°C) for about 10-15 minutes, or in the microwave for short bursts. Regarding glaze timing advice, if you’re storing it for a day or two, glazing after it’s cooled is perfect. If you plan to freeze it, I often find it best to glaze it *after* it has been thawed and reheated. This way, the glaze stays fresh and doesn’t become sticky or melty from the freezing process.
Frequently Asked Questions
Final Thoughts
Seriously, if you’re looking for a recipe that’s guaranteed to bring smiles and satisfy those Comfort Food cravings, this Bunny Chow is it. It’s got that perfect balance of sweet, spice, and the comforting goodness of bread baked right in. It’s the kind of dish that makes you feel like a baking rockstar without all the fuss. I’ve shared this recipe with so many friends and family, and every single time, it’s met with oohs and aahs. It’s a true testament to how simple ingredients can come together to create something truly magical. If you enjoyed this recipe, you might also love my [link to another quick bread recipe] or my [link to a dessert recipe]. They share that same spirit of comforting, home-baked deliciousness. I can’t wait to hear what you think of this Bunny Chow! Please leave a comment below and let me know how yours turned out, or if you tried any fun variations. Happy baking, and I hope this becomes a favorite in your kitchen too!
Bunny Chow
Ingredients
Main Ingredients
- 1 large loaf of white bread
- 2 pounds boneless lamb shoulder cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 0.5 teaspoon cumin
- 0.5 teaspoon coriander
- 0.25 teaspoon cayenne pepper or to taste
- 1 can diced tomatoes 14.5 ounce
- 2 cups beef broth
- 0.5 cup potatoes peeled and diced
- 0.5 cup carrots peeled and diced
- 0.25 cup fresh cilantro chopped, for garnish
- salt and black pepper to taste
Instructions
Preparation Steps
- Cut the top third off the loaf of bread and set aside. Scoop out the soft bread from the inside of the loaf, leaving a shell. This will be your 'bunny'.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb and brown on all sides. Remove the lamb and set aside.
- Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Return the browned lamb to the pot. Add the diced tomatoes (undrained) and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 1 hour, or until the lamb is tender.
- Add the diced potatoes and carrots to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the vegetables are tender.
- Season the curry with salt and black pepper to taste.
- Spoon the hot curry into the hollowed-out bread loaf. Garnish with fresh cilantro.
- Serve immediately. The bread lid can be used for dipping.
