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Caramel Bread from Mom Ruby Recipe

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This recipe for Caramel Bread from Mom Ruby, by , is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela Peloquin
Added: Friday, July 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves frozen bread dough
1 box regular (small box-not instant) vanilla pudding
1 stick (8 T.) butter
1 tsp cinnamon
1 cup brown sugar
chopped nuts (optional)

Directions:
Directions:
Thaw bread. Cut into walnut size pieces. Place over bottom of greased 8-1/2 x 11 cake pan. Sprinkle the dry pudding over the bread dough.

In saucepan or microwave, melt butter, brown sugar, cinnamon and milk. Pour over bread in the pan. Sprinkle nuts if desired. Let rise one hour. Bake for 30 minutes at 350 F. Or, you can make it the night before and leave in refrigerator. In the morning, let it rise if necessary and bake. Tip out outside down on plate or tray.

Number Of Servings:
Number Of Servings:
Plenty
Preparation Time:
Preparation Time:
Worth the time
Personal Notes:
Personal Notes:
This works great to make the night before, let rise a bit in the morning, and bake for a breakfast treat.

 

 

 

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