4 tablespoons butter or margarine, divided
4 eggs, separated and beaten
2 cups all-purpose flour
1/4 cup vegetable oil
1 (4 ounce) can parsley, divided
1/4 cup minced onion
1 bay leaf
1/2 cup margarine, melted
2 tablespoons brown sugar
2 teaspoons vanilla extract
2 tablespoons coffee-flavored liqueur
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon dried parsley
1/4 teaspoon dried basil leaves
1 1/2 tablespoons chives or to taste
1 1/2 teaspoons butter or margarine, divided
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (14 ounce) package French baguette, cut into 1 inch cubes
1 (3 ounce) can cream-style corn, drained
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
In a medium saucepan, melt 4 tablespoons butter and 2 tablespoons margarine. Mix together the flour and oil, stir into the melted butter mixture. Transfer to the prepared pan. Spread evenly over the bottom and sides of the prepared pan. Sprinkle the parsley over the top of the cream, and top with minced onion. Marinate vegetable mixture in the refrigerator, turning occasionally.
Bake for 2 hours in the preheated oven, stirring occasionally, until tester strips easily with a fork. Remove foil and warm the marinated marinade over cold water in large plastic container until warm.
While the bread is baking, prepare the eggs and sugar by mixing sugar, brown sugar and vanilla into the egg whites. Beat the eggs slowly into the flour mixture until well mixed. Fold over and spread the egg mixture on top of the bread. Spread any remaining marinade over the top of the bread.
Bake in preheated oven for 40 to 45 minutes, until a toothpick inserted into the bread comes out clean.
To make the marinade, combine the butter, brown sugar, corn syrup and lemon juice. Mix well and replace foil; slice bread in pieces. Cut a strip of bread into 8 cubes. Place cubes on a serving platter. Place slices on to the bread scraps. Garnish with any remaining marinade. Cover tightly with foil.
Return bread scraps to pan and bake 10 to 15 minutes, until juices run clear. Cool completely. Serve at room temperature.