- 1 cup brown sugar
- 1/2 cup butter
- 2 Tbsp corn syrup
- 1/2 tsp cinnamon or nutmeg (optional)
- 5 eggs
- 1-1/2 cup milk
- 1 tsp vanilla extract
- 1 loaf french bread, cut up into thick slices
In saucepan, over medium heat, mix and melt brown sugar, butter & corn syrup. Spray baking dish with non-stick vegetable oil spray and fill with butter mixture. Break eggs into a medium bowl and beat slightly, add milk and vanilla and mix well. Pour egg mixture over bread, use all the mixture, any extra will be soaked up by the bread. Cover dish and refrigerate overnight. The next morning, remove from refrigerator and set on kitchen counter for about 15 minutes. Uncover baking dish and bake at 350 degrees for 30 minutes, serve warm with syrup or jam.
Cherry Coffeecake (Can be made ahead but is very good served warm)
- 1 pkg (18-1/2 oz) yellow cake mix (divided)
- 2 eggs
- 2/3 cup warm water
- 2 pkgs instant dry yeast
- 1 cup all-purpose flour
- 1 can (21 oz) cherry pie filling
- 5 Tbsp margarine or butter, melted
Mix 1-1/2 cups of the cake mix with eggs, water, yeast and flour. Beat for 2 minutes with electric mixer until well blended. Sprkeqad in a greased 9"x30" baking pan. Top with pie filling. In another bowl, mix remaining cake mix with margarine until mixture is crumbly; sprinkle ontop of pie filling. Bake at 375 degrees for 35 minutes.
Glaze: 1 cup powdered sugar, 1-1/2 Tsp water, 1 Tbsp corn syrup. Mix all ingredients together and drizeel over warm cake.