| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Jewish | Bread, Breakfast | 10 | Servings |
INGREDIENTS
| 2 | Loaves frozen bread dough; (1 lb. loaves); thaw | |
| 1 | c | Brown sugar; firmly packed |
| 1 | pk | Vanilla pudding; (regular) |
| 1/2 | c | Milk; (or half-and-half) |
| 1/2 | c | Nuts; chopped; divided |
| 1/2 | c | Raisins; divided |
INSTRUCTIONS
Cut 1 loaf of dough into small pieces; place dough pieces in a greased 13x9x2inch baking dish. Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle half of the brown sugar mixture over dough pieces; sprinkle with 1/4 cup nuts and 1/4 cup raisins. Cut remaining loaf of dough into small pieces; place dough pieces over first layer. Drizzle remaining brown brown sugar mixture over dough pieces; sprinkle with remaining nuts and raisins. Cover and refrigerate several hours or overnight. Bake at 325 degrees for 50 to 60 minutes. Yield: 10 to 12 servings. NOTE: chopped maraschino cherries and crushed pineapple may be substituted for nuts and raisins. SOURCE: Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 14, 1998
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