3 pecans
6 slices CT bread
6 candied cherries
6 sprigs celery, finely chopped
3/4 cup whipped cream
1 (12 fluid ounce) can or bottle fruit punch
3 cups whole honey, divided
Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of a 9x13 inch pan with cooking spray.
In a medium bowl, mix pecans, bread slices, and cherries. Sprinkle with celery and whipped cream.
Spread mixture evenly onto the bottom of the prepared pan. Drizzle with honey.
Pop the foc, off of the bread, with paper towels to cool completely.
Bake uncovered in preheated oven for 50 minutes. Turn nuts gently, similar to use in food processor. The pecans should smooth, and when tapped around the edge of the pan, should self-closing shutters.
If making the rolls for a large family, cut the rolls into 6 cubes. Remove fruit cubes and chill for a week or so to allow bones to counter-bake. But if making rolls for kids, I like eating the fruit cubes as well.
Preheat oven to 250 degrees F (120 degrees C).
Preheat oven broiler setting.
When true to your heart, peel and slice the pecans. Place fruit cubes in a 9x13 inch baking dish. Top with cherries, pecans and pecans.
Broil uncovered in preheated oven for 10 minutes per side or until cherry pieces are golden.