Sunday, April 20, 2014

Bubble Bread

We had a little Easter brunch on Saturday.

I know. Easter is on Sunday. But Mr. Quirky had to be at the airport early Sunday morning so Saturday was the day.

Bubble Bread is normally reserved for Christmas morning. I feel a little guilty because I've already had it twice since Christmas.




But it's SOOOO GOOOOOOD!

It may be my favorite recipe from childhood. 

At least it ranks way up there. With taco salad. 

I don't think there is anything else to say except here is how you make the VERY BEST YUMMY IN MY TUMMY MAKE MY MOUTH WATER JUST THINKING ABOUT IT DELIGHTFULLY DELECTABLE  BUBBLE BREAD.



Get your stuff:

27 Rhodes frozen dinner rolls (the kind that have to rise)
1 cup brown sugar - use at least 1/2 dark for best flavor
1 (3 3/4 oz ounce) box REGULAR butterscotch pudding mix - NOT INSTANT
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup or more chopped pecans
1/2 cup butter melted

Make it:

The night before you want to bake this:

Grease and flour Bundt cake pan.

Place frozen dinner rolls in pan.

Mix brown sugar and pudding mix and sprinkle over rolls.

Sprinkle cinnamon and sugar over rolls.

Sprinkle pecans over rolls.

Pour melted butter over everything.

Place on cabinet overnight - do not cover.


This is what it will look like after it sits overnight.

Next morning: bake in 350 degree oven 30 minutes.  You will want to put a cookie sheet or piece of foil on the lower rack in the oven as this will overflow sticky sugary stuff while it is cooking.

This is what it will look like after it is baked.


Let sit in pan 10 minutes then turn out onto serving platter.

This is what it will look like after you turn it out on the platter.

Things you need to know if you are going to make Bubble Bread:

You might want to make this right before you are going to eat it.  It will be very difficult to wait very long to eat this.

Make twice as much as you think you will need. Don't worry, it will miraculously disappear. 

When you sit it out for the night, do not put it close to any heat source, like a heater vent. I'm not exactly sure, but the bread MAY rise considerably more than you want it to and MAY overflow out of the pan and you MAY have to stuff all the bread back into the pan...




I think I need another bite...




See ya!


Sharing here:


Rattlebridge Farm
Savvy Southern Style
Our Rosey Life
Cupcakes and Crinoline
Practically Functional 

5 comments:

NanaDiana said...

That sounds so good AND decadent! lol Hope you had a wonderful Easter- xo Diana

Cheryl in Wisconsin said...

Occasionally I have to make breakfast for several people. This would be a great addition to that. (Or do I want to make this when it's only me?)

Alison @ The Polohouse said...

Sounds heavenly! Your recipe is similar to a monkey bread that we make here but there is no pudding in it. That adds a completely different spin on it! Will try it soon!
Thanks for sharing,
:)
A

20 North Ora said...

OMG! I forgot how delicious that stuff is (and also addictive). I need to make some of that - why wait on a holiday? LOL I am new to your blog and am your newest follower.

Judy

Art and Sand said...

What kind of friend are you?

I have a high school reunion at my house in 1 month and a beach vacation in less than 3 months. If you keep showing me delicious food, I won't be able to fit into any of my clothes!

Those look yummy!

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