I made this for brunch this week-end and it was a very, very popular addition to my usual egg casserole, fruit salad, greens salad, and assorted meats menu. It is easy to prepare, light to eat and looks very "special" when cooked in a fluted pan. Even my two-year-old granddaughter really enjoyed it. It stayed nice and moist and the glaze was just the right amount of topping for a breakfast entree. You could easily add a few chopped nuts (pecans, walnuts, hazelnuts) to the cinnamon mixture, if desired. I highly recommend this recipe both as a breakfast/brunch item or a dessert item.
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I made this for brunch this week-end and it was a very, very popular addition to my usual egg...