Caramel Upside-Down Pull-Apart Loaf

Course : Breads
Serves: 12
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1 loaf loaf frozen white bread dough (1-pound)
1/2 cup firmly packed brown sugar
1/4 cup evaporated skim milk
2 1/2 tablespoons butter or margarine
1 tablespoon light-colored corn syrup
1/4 teaspoon ground ginger
1/4 cup sweetened coconut flakes
1/4 cup pineapple preserves

Preparation / Directions:

1. Thaw bread dough in refrigerator for 12 hours. : 2. Combine brown sugar, skim milk, butter, corn syrup, and ginger; cook until butter melts, stirring frequently. Bring mixture to a boil over medium-high heat; cover and cook 1 minute. Remove from heat; stir in coconut and pineapple preserves. Let cool; cover and chill. : 3. Divide dough into 3 portions; cut each portion into 16 (1-inch) pieces. Arrange 16 pieces of dough in an 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray, and drizzle with 1/3 cup sugar mixture. Add remaining 16 pieces of dough, and set remaining 1/3 cup sugar mixture aside. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 50 minutes or until doubled in bulk. : 4. Preheat oven to 375=3DB0. : 5. Uncover dough, and bake at 375=3DB0 for 20 minutes or until brown. Let cool 10 minutes. Place a plate, upside down, on top of pan, and invert bread onto plate. Brush remaining 1/3 cup sugar mixture over top and sides of bread. VARIATION: Apricot-Chocolate Upside-Down Pull-Apart Loaf: Prepare as directed in Caramel Upside-Down Pull-Apart Loaf, substituting 1/4 cup apricot preserves for pineapple preserves. Omit coconut from sugar mixture, and add 1/4 cup semisweet chocolate chips. Stir mixture until chocolate chips


Nutritional Information:

67 Calories (kcal); 3g Total Fat; (37% calories from fat); trace Protein; 10g Carbohydrate; 7mg Cholesterol; 38mg Sodium

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