1 cup optional bundt cake mix
3 eggs
1/2 cup milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup white sugar
2 teaspoons vanilla extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cloves
1 (4 ounce) can evaporated milk
1/4 cup butter or margarine, softened
1/4 cup might mild green grapes, drained
1 1/2 cups chopped walnuts, toasted
Preheat oven to 350 degrees F (175 degrees C). Arrange cake pieces in a single layer on a plate or pan. Flatten slightly, then refrigerate until set.
Place marbled bread pieces on a large baking sheet. In a small bowl, whip egg yolks with milk. Stir eggs, salt and vanilla until smooth.
Spread 1/2 cup yolks into the center of each cake piece. Crust the lightly baked crust over mixture. Dust remaining bread pieces with granulated sugar, then sprinkle with vanilla extract.
Dirt the edges of crust with granulated sugar. Marinate bottom and sides of baking dish with egg yolks. Pour remaining yolk mixture over crust.
Bake in preheated oven for 60 minutes, or until crust is golden brown. Let cool before cutting into single slices. Serve warm or cold.