Do you have a loaf of stale French bread? Try my easy recipe for Baked French Toast Casserole. It is sure to be a hit at your next breakfast or brunch!  Baked French Toast CasseroleBy now, if you read Katie’s Cucina regularly you know that I do not like to waste food in my kitchen. I’m always trying to think up ways to use up leftovers whether its a leftover meal or leftover bread. In this case, it was 3/4 of a loaf of leftover French bread. It was stale… like hard as a rock. If an intruder came into my house I could use it to beat them over the head with it. I love bread pudding but didn’t want to make bread pudding. I had pondered the idea of a baked french toast casserole for a few days. Sunday rolled around and my sweet baby boy of 5.5 months woke me up at 5:49 a.m. normally I’m grumbling at the early wake-up call. Except on this morning, I wasn’t. I was jumping for joy (and holding my fully engorged boobs as I jumped). You see, he slept the ENTIRE night for the first time in his life. A whopping 7.5 hours. STRAIGHT. No waking up for feedings, no crying in the middle of the night. All sleep.

Baked French Toast Casserole

Of course, me being the concerned new mom, my body woke me up at the 4 hour mark (which is what he normally wakes most nights), and then I woke up at the 6 hour mark. I saw him moving around so I took it upon myself to go to the bathroom before the crying began. But to my surprise when I arrived back to my bed, I looked into the video monitor, and he was still sleeping. I had to zoom in on his face to make sure that those sweet blue eyes were actually shut. And shut they were. So I laid back down and tried not to think about my engorged boobs. I contemplated for about 5 minutes if I should get up to pump or if I should just try to go back to bed. I counted to 10 took a few deep breaths and decided I would try to go back to sleep. An hour and a half later… I awoke to a bright-eyed bushy tailed little boy in his crib. Not crying… just cooing and babbling at the monitor. I imagine he is saying “mom get up–come get me out of here”.

Baked French Toast Casserole

After I nursed and then pumped, we played on the floor for a half hour before Ryder started getting cranky again. Then I nursed him again and off he slept for another 45 minutes. Once he woke the second time I placed him in the exersaucer, and preheated the oven. Turned on the coffee maker and started slicing the stale bread. I opened up my fridge and that’s when I discovered I only had 2 eggs left. I would have been forced to make french toast for breakfast any ways with just 2 eggs, but now this put my casserole plans at a hault. I decided to use tangy buttermilk that is thick and rich and it helped build the custard base. This is a much smaller portion of Baked French Toast Casserole. Most recipes you see on the web are for a giant pan full of Baked French Toast Casserole. With just a few ingredients, we had breakfast in 40 minutes. I had time to bake some bacon and make home fried breakfast potatoes. I had just 8 fresh strawberries in the fridge that desperately needed to be eaten, so I added a few to each plate. I also made homemade breakfast syrup. I’ll be sharing that recipe soon (because I was out of maple syrup–go figure).

Baked French Toast Casserole

So whether your hosting a brunch for four, or celebrating your baby sleeping through the night, I think you’ll love this recipe for Baked French Toast Casserole!

Katie Original Recipe

Baked French Toast Casserole

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4

Baked French Toast Casserole


  • Cooking Spray
  • 3/4 Loaf French Bread (stale), sliced 1-inch thick
  • 2 Large Eggs
  • 1-1/2 cups Buttermilk
  • 2 tbsp Brown Sugar
  • 1 tsp Cinnamon
  • 1 dash Nutmeg
  • 1 tsp Vanilla Extract


  1. Preheat oven to 350 degrees Farenheit. While oven is preheating in a large bowl mix eggs, buttermilk, brown sugar, cinnamon, nutmeg, and vanilla extract. Whisk until well incorporated then set to the side.
  2. Grease 9x9 glass pan with cooking spray, then layer the stale french bread slices in three layers, overlapping bread. Pour the egg/buttermilk mixture on top and then cover with aluminum foil. Bake for 25 minutes then remove the aluminum foil and bake an additional 10 minutes until bread is golden brown.
  3. Divide the casserole into four large squares; serve with warm syrup and fresh berries if desired.
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the easiest and most amazing cheesy artichoke bread

Are you ready for the most decadent bread you’ve ever tasted? I mean, how can you go wrong slathering a creamy cheesy artichoke spread on top of soft French bread? This recipe happened on a fluke, and I’m so happy I decided to photograph it before we devoured it. This recipe is all about using up leftovers, however, you can easily make a big batch of artichoke dip and use a full loaf of french bread. That is my plan the next time I go to make this bread.

cheesy artichoke bread

I had a quarter cup of leftover artichoke dip and instead of eating it as an afternoon snack I decided to mix it with some mayonnaise, shredded cheese, and garlic. Within five minutes I had a cheesy artichoke concoction that was ready to get slathered onto the last of my soft french bread.

cheesy artichoke bread I served my cheesy artichoke bread as a side with spaghetti bolognese. But let’s be honest this cheesy artichoke bread was the star of our dinner. We were both fighting over the last slices. This bread is perfect to entertain with. Make the spread ahead of time and right before your about to serve dinner slather it on to the bread and bake for 8-10 minutes. This recipe is for a quarter half of a loaf of soft French bread (cut your loaf in half lengthwise, then cut it in half width wise. One quarter of the bread was used–got it?). So whether or not you have leftovers or simply want to indulge in the most decadent cheesy artichoke bread on the planet, give this recipe a try!

Katie Original Recipe

Cheesy Artichoke Bread

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 5 slices

Cheesy Artichoke Bread


  • 1/4 cup leftover Artichoke Dip
  • 1/2 cup 6 Cheese Shredded Italian Blend
  • 3 tbsp Mayonnaise
  • 2 tsp minced garlic in water
  • 1/4 slice of Soft French Bread


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium-size bowl, mix together leftover artichoke dip, shredded Italian cheese, mayonnaise, and garlic until well blended.
  3. Slather the cheesy artichoke blend on top of the soft Italian Bread. Bake for 8-10 minutes until cheese is golden and bubbling. Serve immediately.
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Cinnamon Raisin Bread via #BrunchWeek #Bread #RecipeLet’s talk about bread today. To be exact, homemade Cinnamon Raisin Bread. Ever since I took the plunge in working with yeast earlier this year I’ve been expanding my bread making horizons. We love to eat Cinnamon Raisin Bread in our home and I knew that two homemade loaves were really going to hit the spot. Growing up as a kid I loved to eat Cinnamon Raisin Bread toasted smeared with butter and sprinkled with additional sugar and a pinch of cinnamon. If we didn’t have Cinnamon Raisin Bread on hand my mom would just toast white bread for me. Seriously, when I wasn’t eating soup for breakfast (yes, that’s a true story) I was eating cinnamon sugar toast or for a real delicacy Cinnamon Raisin Bread with butter and cinnamon-sugar.

Cinnamon Raisin Bread via #BrunchWeek #Bread #Recipe

I was shocked at how easy this recipe was. This was my first full loaf bread baked in 8×8 bread loaf pans. I was a bit nervous as I always am when baking bread. After a few hours of rising and then baking I knew that my bread was a success! After it cooled I sliced a thick piece of the Cinnamon Raisin Bread to give it a taste test. It was amazing. More than I could have ever dreamed of. Full of cinnamon and plump raisins. Although, the next time I think I’ll make it a little sweeter. But other than that… its amazing!
Cinnamon Raisin Bread via #BrunchWeek #Bread #Recipe

So whether you are baking Cinnamon Raisin Bread for an every day breakfast or plan on hosting a brunch this Mother’s day. You may just want to include baking some fresh homemade Cinnamon Raisin bread and adding this to the spread!

For the full recipe go visit King Arthur for the Cinnamon Raisin Bread recipe.


Don’t forget to check out all the other amazing brunch week recipes today!


Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade

Pear Hibiscus Brunch Cocktail by Rachel Cooks

Strawberry Rose Sangria by The Girl In The Little Red Kitchen

Mocha Frappuccino by Around My Family Table

Pineapple-Basil Tea by The Kitchen Prep


Tomato and Mozzarella Quiche by Love and Confection

Cherry Tomato and Chorizo Omelette by Katie’s Cucina

Asparagus and Bacon Quicheby Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story

Chicken Bacon Ranch Panini by Sweet Remedy

Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors

Overnight Blintz Bake by White Lights on Wednesday

Bananas Foster French Toast by by Cravings of a Lunatic


Mrs. Lund’s Fresh Plum Cake by The Vintage Cook

Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca

Strawberry Scones by Kokocooks

Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

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Italian Bread + King Arthur Flour Giveaway via

Who loves glorious freshly baked bread? Italian Bread to be exact. 2013 is a year of self-enrichment. I’m so happy to say I’ve accomplished one of the many goals I made for myself this year; baking fresh bread at home. I contacted the amazing people over at King Arthur Flour to assist me in my bread making endeavors. They sent me an Italian Bread Pan, product coupons, and instant yeast to get me started! I knew if I was going to introduce bread to my readers I wanted it to be in partnership with King Arthur Flour.

Italian Bread + King Arthur Flour Giveaway via

Some of you might remember the bread making class I took in January. That is really what jump started it for me. I waited a whole 2 months from the class until I tried bread on my own. The first time I made this Italian Bread it tasted delicious but was very flat. After talking with my friend Terri from Love and Confections she told me I probably over-proofed. So I went back to the drawing board and made it again. This time cutting my proofing time by 15 minutes each round. The bread still came out a tad flat, but not as bad as last time. So when I go to make this recipe again–I will have cut the proofing time in half. Third time is a charm, right?

Italian Bread + King Arthur Flour Giveaway via

Making your own bread at home to me is very satisfying. Just last week I made my entire dinner from scratch. I had this leftover Italian Bread, I made spaghetti from scratch, a hearty bolognese, harvested my own lettuce and tomatoes and even made my own dressing. 100% from scratch. I had to pat my self on the back–it made me very self satisfied. Like I’ve accomplished a lot in life. The little things right? Oh, and I also realized that this isn’t ideal oh about 95% of the time. Because who has all day to cook a meal that is gobbled up in less than 30 minute?

Italian Bread + King Arthur Flour Giveaway via

Regardless, if you have time or not. Make time–if you’re cleaning on a Saturday, work on making a loaf of bread. You’ll impress everyone who consumes it and you’ll be satisfied at the end of the day with the fruits of your labor.

Head on over to King Arthur Flour for this Italian Supermarket Bread recipe.

King Arthur Flour Bread Making Giveaway from

Now, for the giveaway: One lucky reader will be able to start making bread in the comforts of their own home thanks to King Arthur Flour!

Please wait for the rafflecopter widget to load. If it does not load please click on the link below. Giveaway ends on 4/15 at 12:00pm. Open to US residents ages 18 and up. One winner will be chosen at random.

a Rafflecopter giveaway

Dislaimer: I received one giveaway package from King Arthur Flour. I was not compensated nor required to use one of their recipes. As always all opinions are my own.

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Cheddar Cheese Bread

Cheddar Cheese Bread from

Who loves bread? Who loves Cheddar Cheese Bread? Me!

Who doesn’t like to work with yeast… me–well, the old me! In January, Julie from The Little Kitchen and I took a bread making class at Le Cordon Bleu Culinary School. It really helped ease my fear of yeast. We spent an entire day making breads of all kind. A few weeks prior to my bread making class I made this yeast-free bread Cheddar Cheese Bread.

Cheddar Cheese Bread from

A few years back, I made beer bread which consist of a few simple ingredients with no need for yeast. Mainly self-rising flour and a bottle beer among a few other items that make the bread delicious. I’ve found that most “breads” that do not require yeast are dense. Yet most of the times they are still moist but a dense thick bread. In my opinion perfect to pare with a hearty stew or Sunday roast. Or if you’re not a fan of Irish Soda Bread like me, pair this with your St. Patrick’s Day meal. The cheddar cheese compliments it well. So for all of you scared of yeast… this is the perfect recipe for you!

Cheddar Cheese Bread from

Adapted from Everyday with Rachael Ray

Cheddar Cheese Bread

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

Yield: 1 loaf (7 x 9)

Cheddar Cheese Bread


  • 3 1/2 cups unbleached all-purpous flour
  • 1-1/2 tsp salt
  • 1 tsp baking soda
  • 3 tbsp butter, softened
  • 3/4 cups sharp cheddar, coarsely shredded
  • 1 3/4 cups buttermilk


  1. Preheat the oven to 400 degrees . Using cooking spray, grease one 7x9 loaf pan.
  2. In a stand mixer, place all the dry ingredients in the bowl (flour, salt and baking soda). Mix with a paddle attachment for 20 seconds on speed 2 until incorporated. Add two tablespoons butter into the flour mixture. Mix on speed 2 for 30 seconds to 1 minute until well incorporated (it should look like sand). Add the cheese; and mix until just coated. Then add the buttermilk and mix until the bread starts to come together about 30 seconds to 1 minute. Pour into the loaf pan; smooth the top.
  3. Cut a shallow cross across the top of the loaf. Thinly slice the remaining 1 tablespoon of butter. Place the butter in the cuts in each loaf. Bake until the top is browned and a toothpick inserted in the center comes out clean, 25 to 30 minutes (depending on your oven). Let the breaad cool in the pan for at least 30 minutes. Then using a plate invert the bread to remove it from the pan. Slice the bread and serve.
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Rosemary Parmesan Pizza Bread

My food blog friend in real life, Christine from Cook The Story, introduced me to this glorious bread. Christine and I met up with fellow food blog friends, Jaclyn from Food Plus Words and Maureen from Seafood Lady Orlando one evening early last fall for a girls night-in. We each brought a dish (or two) and shared a homemade potluck style dinner together over a few glasses of wine and many laughs.

This bread was honestly the star of the evening. Shhh don’t tell anyone, but I think between the four of us we consumed the entire loaf. It was spectacular times 10. Christine let out her secret… it was a store bought pizza dough baked in a cast iron skillet! I was intrigued, but saddened because I don’t own a cast iron skillet, and I sure as heck knew my mother would not lend me hers. A few weeks ago our local supermarket, Publix, had their fresh pizza dough buy one get one free. I did not hesitate to purchase the two balls of dough knowing that I would make calzones with one package of dough, and attempt Christine’s pizza bread with the other package.

I can successfully proclaim that you do not need a cast iron skillet to make pizza bread! I was delighted with how the bread turned out and the taste was just as good as I had remembered it. The key to this bread is making sure your dough is fresh. You can not let your store-bought fresh pizza dough sit longer than a day in the refrigerator. It will lose it’s “oomph” and will not rise. Also note, that the sky is the limit as to what you can season this dough with.

I’m so grateful that Christine shared her secret with us ladies that night. Make sure you stop by Christine’s blog, Cook The Story. She is posting about her variation of Pizza Bread today, too (and it’s the exact recipe I had a few months back that was to die for).

Published with permission by Christine of Cook The Story

5.0 from 2 reviews
Rosemary Parmesan Pizza Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1- 16oz bag of store bought pizza dough
  • Cooking Spray
  • 9-inch Round Pan
  • Pinch of Salt and Coarse Ground Pepper
  • Pinch of Red Pepper Flakes
  • 1 tsp dried rosemarry
  • 2 tbsp shredded parmesan
  1. Remove the refrigerated store bought pizza dough from the bag and let rest for 1 hour; allowing it to rise.
  2. Once your dough has rose, preheat oven to 400 degrees.
  3. Spray a round 9-inch pan with cooking spray (I use PAM).
  4. Place your dough into the 9-inch pan and begin lightly kneading the dough, so that the dough has filled all gaps within the 9-inch pan. Then sprinkle salt, coarse ground pepper, red pepper flakes, and dried rosemary on to the raw dough.
  5. Bake for 20 minutes or until almost golden brown. At the last 5 minutes add the shredded parmesan to the bread.
  6. Remove from the oven once golden brown and cut into wedges for serving.
*Store pizza bread in an air tight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes. **My oven converts regular cooking temperatures to convection temperatures. I cooked this in my convection oven at 375. All ovens vary.

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In our home like many homes in the world breakfast is the most important meal to us. You can find me cooking up a storm on the weekends making a breakfast feast fit for a king! I don’t make French Toast too often only because it’s my husbands least favorite breakfast dish. I never make stuffed french toast and only order it when we are out at restaurants.  So this was a major treat for us — well me. I used my OXO Good Grips Egg Beater to not only whip of the cream cheese filling but also the egg mixture. Don’t be scared to make such a luxurious breakfast treat! The key is to not over soak the cinnamon raisin bread, and to over stuff your french toast… which is ok, since that is what I did since I LOVE the filling so much! 

Adapted From: Publix

Cinnamon Raisin Stuffed French Toast
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 slices of Cinnamon Raisin Bread
  • ¼ cup plain Greek Yogurt
  • 1 tbsp Honey
  • 1 tbsp powdered sugar + more for dusting
  • ¼ cup whipped cream cheese
  • 1-1/2 cups whole milk
  • 3 large eggs
  • ⅛ tsp ground nutmeg
  • ⅛ tsp vanilla extract
  • 2 tbsp butter
  • 2 tbsp canola oil
  • *Maple syrup if desired
  1. In a bowl combine yogurt, honey, cream cheese, and powdered sugar. Whisk until well combined and fluffy.
  2. Whisk together milk, eggs, nutmeg, and vanilla; pour into large shallow dish.
  3. Preheat large sauté pan on medium 2–3 minutes, then place butter and oil in pan. Quickly place 4 bread slices in egg mixture; turning quickly so that the bread is moist. Then carefully place bread in pan; cook 2–3 minutes on first side or until golden.
  4. Flip bread over, and spoon 2 tablespoons cream cheese mixture over two (of the four) slices of cooked bread; cook 1–2 minutes or until golden. Assemble with one slice of each; remove from pan and cover to keep warm (or serve immediately). Repeat with remaining bread. Dust powder sugar on before serving. Serve with maple syrup if desired.

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I love cornbread. Growing up this was not something we ever had in my house. It was a novelty item that I would periodically get to have if we were on vacation eating at a Cracker Barrel. My parents are from up north and cornbread was just something they did not grow up eating–thus they didn’t pass on the cornbread loving genes to me! *I know I’m probably going to catch hell from my mom on this post just as I do almost any post I ever mention her in. 

As I’ve grown older I’ve been on the hunt for the most amazing and perfect cornbread recipe out their. This my friends… is it. This is my new go-to recipe. I love sweet cornbread and this recipe satisfies all my cornbread needs! 

Source: Food Network, The Neelys

Honey Cornbread Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 1/4 cup honey


  1. Preheat oven to 400 degrees F. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
  2. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
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Everyone has their own Thanksgiving traditions and go-to recipes. The one I’m sharing today is dear to my heart. It’s my mama’s stuffing. This was a recipe passed down from her mother. This stuffing recipe does not require cubed bread in a bag. In this recipe you actually make your own cubed bread! Its simple flavors that make this stuffing so savory. No need to add meat or seafood. It’s a vegetarian style stuffing, and maybe that’s just one of the many reasons why I love this stuffing so much! The best part about this recipe is that it can be modified to accommodate people with a gluten allergy. For instance, my cousin had a gluten allergy. My mom makes our cousin her own turkey breast with her very own gluten free stuffing. She uses a gluten free bread and gluten free chicken broth. To ensure she does not cross-contaminate the stuffing mix she lines a baking sheet with aluminum foil and toast the bread in the oven. Keep this in mind if you have guest attending Thanksgiving who have a gluten allergy. They don’t have to miss out on stuffing. 

Source: Katie Original
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8

1 loaf of honey-wheat bread
1/2 cup +/- chicken broth
2 tbsp butter + 1 additional tbsp
2 celery stalks, diced
1/2 onion, diced
1 tbsp parsley
salt and pepper to taste

1. Toast the loaf of bread and set aside. Once all the bread is toasted, using your hands tear apart the bread. 
2. Next in a medium size pot add butter, and melt. Then add celery, onions, parsley, salt, and pepper. Cook until translucent. Then add in the chicken broth. *I’ve added a plus or minus to this recipe because this is the first time we have written the recipe down. We always just make it from memory. You may need more broth. Ideally all of the stuffing should become moist. If you find after the half cup that only half of the stuffing is moist then add more. You don’t want the broth to sit at the bottom. 
3. Next, in a large bowl add your torn bread and the chicken broth mixture. Slowly add and mix. Like I stated above you may need more broth or less. My guess is that you will need a little more broth. Mix well until combined. Place in a casserole dish and top with a pat of butter. 
4. Cook for 20 minutes with casserole dish lid on. Then take the lid off and cook for an additional 10 minutes or until the stuffing is hot. Make sure you don’t burn the top of the stuffing. You just want to get it crispy. 

*You can make the stuffing up to 2 days ahead of time. Make sure you keep it refrigerated until your ready to cook it! 

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Monkey Bread

I know what you are thinking already… two bread post in what week? Well kind of. This isn’t like your normal bread recipe, but because of its title I must classify it in the bread group!

Every summer growing up my family would visit the South Jersey shore, and almost every day that we were up there we would either rent bikes or a suri that 4 to 6 of us could ride together on the boardwalk. We almost always stopped (at least once or twice during our visit) at a place on the boardwalk called “Monkey Bread”. This was the first I had ever heard of this sweet amazingness “they” claimed to call “bread”. A good 10 or so years later my mom started making this as a special breakfast treat (maybe twice a year if we were lucky). I had not had the bread in quite some years, and decided to make it for breakfast last weekend. Now I remember why we only were served it once or twice a year. The stuff is so sweet (but oh-so-good)! Think cinnamon bun–but a tad sweeter! For my version I used not one but two recipes and then combined them.  Part of the recipe came from the Super Supper cookbook and the other part came right off the pillsbury biscuit wrapper! 

Prep: 15 minutes
Cook: 28-35 minutes
Serves: 6-8 slices


  • 3 10oz cans of refrigerated biscuits (or 2 16 oz cans)
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1 stick of unsalted butter
  • dash of nutmeg
  • 1/2 cup chopped walnuts or pecans (optional)
  • cooking spray


1. Pre-heat the oven to 350 degree’s. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. 
2. In a small sauce pan melt butter (medium heat); whisk in brown sugar and cinnamon. Whisk until the brown sugar has melted completely. 

3. Open packages of biscuits and cut each biscuit into quarters. Start placing the quarter pieces of biscuits around the fluted tub pan. About a third of the way up pour some of the cinnamon sugar mixture over the biscuits. Repeat with layer biscuits and pouring cinnamon sugar mixture over the biscuits. Make sure you cover the very top of the biscuits completely with the cinnamon sugar mixture. 

4. Bake 28 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Linked to: 
Simpsonized Crafts; Socialize With Me Monday



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