4 eggs, beaten
1 cup white sugar
2 cups hand-held baking or measuring spoon
1 teaspoon vanilla extract
1/2 teaspoon salt
4 cups heavy cream
4 egg yolks
1 pint vanilla wafer bread cubes
1 tablespoon lemon juice
1 cup white sugar substitute
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube or Bundt pan. In a medium bowl, toss together eggs, 1 cup sugar, and 2 cups bread cubes. In a large bowl, stir together lemon juice and 1 cup white sugar. Beat cream and yolks until smooth. In a separate bowl, combine egg and cream and stir well.
In a large glass/metal mixing bowl, thoroughly blend 1 cup flour, 1 cup salt, and 1/2 cup milk. Stir in 1/2 egg mixture, flour mixture, and 1/4 cup milk; beat until all ingredients are combined. Stir in 1/2 cinnamon stick and 1/2 dry bread cubes. Pour batter into prepared pan.
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
To remove the cake from the pan: Watch Now