yrex or corningware).
Cut bread into bite-sized cubes; place
small bowl, combine the cinnamon swirl ingredients and mix well.
baking soda, salt, nutmeg, and cinnamon. Blend together until well combined
Beat eggs.
Add sugar, nutmeg, milk and vanilla to taste like egg nog.
Pour into casserole and add 4 slices cinnamon swirl bread, broken into pieces.
Push bread down into mixture; add raisins.
Dot with butter and sprinkle with cinnamon.
Place in a pan of water.
Bake at 350\u00b0 to 375\u00b0 for 1 hour and 10 minutes.
oaster, toast the slices of bread until just slightly \"blonde\" in
br>Mix the sugar and cinnamon for the filling together.
n a mixing bowl mix Cinnamon Swirl Cake according to dirctions on
Place cubed bread in GREASED casserole and cover with cranberries evenly.
Mix remaining ingredients in a small bowl.
Pour over bread cubes.
Put in fridge overnight. The next morning.
turn on oven to 350\u00b0F Place cold casserole in middle of cold oven. Once oven gets to temperature, set timer for 40 minutes. Bake till center is set and knife inserted comes out clean.
lass baking dish.
Arrange bread in dish.
In a
ntil combined. Stir in the cinnamon bread.
Grease a 2-quart
cinnamon and nutmeg; whisk to blend well.
Stir in bread and
cooled melted butter, lemon extract, cinnamon, nutmeg and salt.
mix
Set oven to 350 degrees F.
Grease a 9 x 5-inch loaf pan.
In a small bowl mix together all topping ingredients (you can double the amounts if desired for more cinnamon swirl).
In a large bowl combine all the cake ingredients and mix until well combined.
Transfer the batter to the prepared baking dish.
Sprinkle the topping mixture over the batter, then run through with a knife to create a swirl pattern.
Bake for about 45 minutes, or until the cake tests done.
eavily with butter.
Tear bread (including ends) into 1\" pieces
Adjust oven rack to middle position and heat oven to 375. Whisk milk, eggs, 4 T sugar, pudding mix, vanilla and salt in large bowl til combined. Stir in bread. Let stand, tossing occasionally, until liquid is absorbed, about 10 minutes.
Combine cinnamon and remaining sugar in small bowl. Grease 8\" square dish. Transfer bread mixture to prepared pan and sprinkle with cinnamon sugar. Bake until pudding is just set and surface is golden brown, 35-40 minutes. Let cool 30 minutes.
ectangle.
Starting with the cinnamon, sprinkle a thin layer over
Place bread cubes in a greased 13 x 9 baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.
Bake uncovered, at 400 degree F for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.
asy release.
Cut the cinnamon bread into 1 inch cubes. Add
eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast
Break 1/2 of bread into small pieces and put into 9\" x 13\" pan.
Slice cream cheese into small pieces and cover bread.
Put remaining bread on the top of cream cheese.
Mix: eggs, milk, 1/2 syrup and melted butter.
Pour over top of bread and refrigerate overnight.
Bake at 350 for 50 minutes.