1 (12 ounce) package mini pepper chip bread
1 cup white sugar
1 egg, beaten
1/4 cup vegetable oil
2 tablespoons light brown dye
2 teaspoons lemon-lime zest
1 teaspoon black pepper
Preheat the oven on medium heat.
Spread the mini pepper chip bread evenly over the bottom of a 10x9 inch shallow baking pan. Rub strip of bread with vegetable oil spray, then sprinkle with brown dye in a thin layer around the bread.
Bake for 20 to 30 minutes in the preheated oven.
Remove the bread from the oven, and sprinkle with lemon-lime zest and pepper. Let cool, and refrigerate for at least 4 hours before cutting open.
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