Butterscotch Bubble Bread | Comfort Food
This is my version of my Aunt Helen’s butterscotch bubble bread recipe and I think I nailed it! Hunks of bread and just enough ooey gooey goodness without making you feel like you have to exercise the whole day to work off the butterscotch bubble bread!
This bread is so delicious, but I don’t make it often. When I do, I have to control myself from gobbling it all down.
That’s how delicious it is. And that’s why I don’t make it often.
When you make it, and notice I didn’t say if you make it, you will understand.
So make it when you have guests. You will thank me.
One of the things I love about this recipe is it has just the right amount of butterscotch, not so much you’d have to exercise for a week to work it off.
A little about me
I don’t know about you, but I have struggled with weight issues my whole life.
So, when I look at some dishes, I think, “Yikes, that’s a lot of calories!”
Which is why you will notice on this blog, I usually cut down on the sugar in my sweets and try to use fairly healthy ingredients in my meals.
I do this because, as I’ve stated a bunch of times on the blog, I am a little frightened of how excessive foodies are getting with their sweets. I worry for young people.
Could I have made this butterscotch bubble bread with more butterscotchy goodness?
You bet I could. But I never want a food item to swim in something when a lesser amount would be just as good. Not only good, but healthier.
Off my soapbox.
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Helpful tips
- Since you are going to make this for breakfast – or so I’m assuming, you need to defrost the bread. This recipe uses 1.5 loaves.
- The bread needs 6 hours to defrost so place the two loaves in the refrigerator. You don’t want to raise the bread yet.
- I put the loaves in the refrigerator at 3:00 p.m. so I can start the next step at 9:00 p.m.
How to make the butterscotch bubble bread
Step one
I’m showing you this photo below to show all the ingredients together but there is a timing to the recipe. See helpful tips.
Gather the ingredients – frozen white bread, butter, butterscotch pudding, brown sugar, nuts and cinnamon.
My aunt used to make this recipe, but she made it with frozen raw bread rolls, but I couldn’t find them.
Time delay
See helpful tips. You’re going to start this portion of the recipe at 9:00 p.m.
Step two
Get a 12 cup bundt pan and spray it with cooking spray.
Step three
Cut the 1.5 loaves in chunks and roll each chunk between your palms and place in the pan.
The chunks don’t have to be perfect balls as they will fuse together as they rise and when you bake them.
Step four
Sprinkle pecans on the dough balls. Use as many as you like.
Step five
Add the pudding mix and brown sugar in a bowl and whisk together. Sprinkle onto the dough balls.
Step six
Melt a stick of butter in a small saucepan and pour it over the pudding mix.
Step seven
Cut a piece of plastic wrap and spray a little nonstick coating on it and carefully place the plastic wrap on the raw butterscotch bubble bread and place it in the fridge overnight to rise. (8 hours)
Fast forward next day
Step eight
Preheat the oven to 350 degrees Fahrenheit.
Step nine
Bake for 25 – 30 minutes.
Let the bread rest for 5 minutes in the pan before turning it out onto a plate.
Some of the butterscotch mixture was still in the Bundt pan after I removed the bubble bread, so I dribbled it over the top.
I break off a few pieces of the butterscotch bubble bread and bite into one of them before I put it on the plate.
Success!! It tastes just like my Aunt’s version used to enjoy.
Now remember, you can also DIP the bubble bread in the lovely butterscotch sauce before eating each piece. How great is that?
I hope you enjoyed this recipe as much as I did eating the bread.
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Helen’s Butterscotch Bubble Bread
Ingredients
- 1 1/2 loaves frozen bread I used Rhodes brand
- 1/2 cup pecans
- 3.5 ounce butterscotch pudding mix NOT instant, but cook and serve
- 1/2 cup brown sugar
- 1/2 cup butter melted
Instructions
- Let the frozen bread thaw in the fridge for six hours so start at least 3:00 pm
- Before bed, spray bundt pan with cooking spray
- Cut up 1 1/2 loaves of bread into 2 inch balls
- Add dough balls in the pan
- Mix the pudding and sugar together and sprinkle on the dough balls
- Pour melted butter on the pudding mixture
- Spray some plastic wrap with PAM and cover the bundt pan
- Place pan in the fridge over night and it will rise nicely (8 hours)
Next day
- Preheat oven to 350 F
- Bake for 25 – 30 minutes
- Rest in pan for 5 minutes before turning it onto a plate
- Grab a hunk of bread and yank
- Bite
- Eat
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Since you are going to make this for breakfast – or so I’m assuming, you need to defrost the bread. This recipe uses 1.5 loaves.
- The bread needs 6 hours to defrost so place the two loaves in the refrigerator. You don’t want to raise the bread yet.
- I put the loaves in the refrigerator at 3:00 p.m. so I can start the next step at 9:00 p.m.
