I found this recipe through CRAFT Magazine online, but it seems like they haven't kept the links working for this recipe. I'm not sure if that's some way of try to get you pay for archives or print versions or something, but I printed this one out when it was first posted and I'm glad I did. Another smart blogger, Yasmine of Love Live Survive Home saved a jpeg so you can access the recipe on her blog. I had to show you this original recipe because this recipe is what I would call an illuminated recipe: beautifully illustrated. So, I picked up the jpeg from Yasmine's blog and if you click on the picture below, you can print out the beautiful recipe from Elena Nazzaro of frenchtoastgirl.com.
And you're going to want to not just print this beautiful recipe out, but you're going to want to make it and eat it because it is TASTY! I made it for church this morning and it was a big hit. Thankfully it made enough for us to take some home, too (yum!).
Here are the modifications I made for this morning's version. This would go in the "OR TRY" section
1/4 cup craisins & 1/4 cup white chocolate chips instead of the 1/2 cup chocolate chips.
And... pretty much that covers it. Oh, except either my loaf pans are really small or she means something totally different than I do when she says "loaf pan." The first time I made this recipe, it was all over my oven because there was waaaaaaay too much batter for my glass loaf pan. So, this time I used a bundt pan and while it didn't rise to the height of the bundt pan, it worked well. Two loaf pans would have worked, too.
If I do say so myself, this was fantastic. The white chocolate melting with the brown sugar in the swirl topping caramelizes and... mmmmmmmmm.....