Post by Kris on Dec 3, 2012 14:32:27 GMT -5
Butter a 9 x 13” baking dish.
Partially thaw two loaves of Rhodes Bread.
In a saucepan combine 1 cup vanilla ice cream, 1 cup brown sugar, ½ cup sugar, ½ cup butter and 1 ½ tsp. cinnamon. Bring to a boil; pour ¾ mixture into prepared baking dish and cool slightly.
Cut each bread loaf into 16 equal pieces and roll lightly into balls. Place each ball into cinnamon mixture and turn to coat. Pour remaining cinnamon mixture over top. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Bake 45 minutes or until golden brown. Turn out onto serving plate, cool slightly and serve.
Partially thaw two loaves of Rhodes Bread.
In a saucepan combine 1 cup vanilla ice cream, 1 cup brown sugar, ½ cup sugar, ½ cup butter and 1 ½ tsp. cinnamon. Bring to a boil; pour ¾ mixture into prepared baking dish and cool slightly.
Cut each bread loaf into 16 equal pieces and roll lightly into balls. Place each ball into cinnamon mixture and turn to coat. Pour remaining cinnamon mixture over top. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Bake 45 minutes or until golden brown. Turn out onto serving plate, cool slightly and serve.