Keepers From the Recipe Box

Here are the two recipes many of you requested when I posted the photos on Facebook.

Porch Swing Overnight French Toast
Courtesy of Carole Eppler of Porch Swing Bed and Breakfast, Cheyenne, Wyoming.
 Ingredients:
2 TBs. butter
4 eggs
1/2 cup orange juice
1/2 cup cream
1 8 oz. can crushed pineapple
1/4 cup sugar
1 TB grated orange zest
1/2 tsp. vanilla
1/4 tsp. nutmeg
1 loaf French bread, cut into 1-inch slices
1/2 cup chopped pecans
Topping:
1/4 cup butter, softened
1/2 cup brown sugar
1 TB corn syrup
1/2 cup chopped pecans

Method:

The night before, melt butter in a 9x13 pan and place bread in the pan. Combine all ingredients and pour over the bread. Combine topping ingredients, except for nuts. Spread topping over bread and sprinkle with nuts. Cover and refrigerate. The next morning, preheat oven to 350 F and bake 40 minutes or until golden. Serves 8.  We served 8 and had leftovers!

Kahlua Punch Bowl Cake

1 (2 layer) package pudding-recipe chocolate cake mix
1/2 cup Kahlua
1 6 oz. package chocolate instant pudding mix, prepared
16 oz. whipped topping
6 Heath candy bars, crushed

Prepare and bake the pan using cake directions in a 9x13 pan. Cool. Cut cake into 1 inch cubes. Layer cake, Kahlua, pudding, whipped topping and candy 1/2 at a time in punch bowl. Chill until serving time. Prepare 1 day in advance to enhance flavor. Serves 30.
Variation: You don't have to use the Kahlua and I use cream cheese pudding and chocolate ( 2 small boxes) for a bit of variety. When I wasn't home to bake a cake I used Sara Lee vanilla pound cake and it worked great also. If you google punch bowl cakes you will see many variations of the recipe. Great for a potluck!