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. All of it.
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.
There, I said it.
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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How to make the butterscotch bubble bread
The ingredients: Rhodes brand frozen white bread loaves for starters. I know Aunt Helen made this recipe with Rhodes dinner rolls, but alas, there isn’t a store around here that sells them. They’re darned elusive these days. I also gather butterscotch pudding mix, butter, pecans, cinnamon and brown sugar.
Here’s the thing: since I choose to photograph the food as I’m making it, I know I can’t bake the butterscotch bubble bread until the next day. I mean, it’s a breakfast food. Get me?
So after I buy the loaves frozen, or take them out of the freezer, I let them thaw in the fridge for at least six hours.
I time it so I can work with the dough sometime before bed.
When the loaves are thawed and I’m ready to start, I spray my Bundt pan with a nonstick coating. Then I cut up 1 and 1/2 loaves of the bread and roll each piece between my palms. I place each little bread piece in the pan.
They don’t have to be perfect balls because they will all fuse together as they rise and when you bake them.
Time to sprinkle some pecans on the dough balls!
I open the butterscotch pudding package, put the powder in a bowl, add brown sugar to the pudding and mix the two ingredients together with a fork.
Next, I pour the pudding/sugar mixture over the bread balls.
I melt the stick of butter and pour it all over the pudding mix.
Then I cut a piece of plastic wrap and spray a little nonstick coating on it. Lastly, I carefully place the plastic wrap on the raw butterscotch bubble bread and place it in the fridge overnight to rise.
Fast forward next day and excuses
I preheat the oven to 350 degrees Fahrenheit.
Now, due to unexpected circumstances – as in, I had to run to the grocery store… again – I let the bubble bread rise just a little too much. But don’t worry, it doesn’t really affect it!
See how it’s a little high on one side? I could have pushed it down somewhat, but I wanted to see how it would turn out after I baked it and whether being lopsided mattered.
I place the pan of butterscotch bubble bread in the oven and bake it for 25 – 30 minutes.
I let the bubble bread rest for 5 minutes in the pan before I turn it out onto a plate.
See? You can’t tell that one side had risen higher than the other.
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 grab 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 Aunt Helen’s version used to taste!
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.
Please feel free to leave me a comment telling me what one of your guilty pleasures is. And remember to rate the recipe as it helps me out a lot!
And as always, may all your dishes be delish!
If you’ve tried this butterscotch bubble bread 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
- 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
12 cup bundt pan
- Let the frozen bread thaw in the fridge during the day
- Before bed, spray bundt pan with PAM 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
- 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