Helen’s Butterscotch Bubble Bread
This delicious and addictive butterscotch bubble bread is so good, you'll need a bunch of peeps to help you eat it!
Servings 12 portions
Calories 412kcal
Equipment
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
Notes
I'm not going to add the time needed to thaw the dough or let it rise. If you need to know, it's another 16 hours.
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.
Nutrition
Serving: 1portion | Calories: 412kcal | Carbohydrates: 17g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 123mg | Potassium: 29mg | Sugar: 15g | Vitamin A: 235IU | Calcium: 13mg | Iron: 0.2mg