OVERNIGHT BUBBLE BREAD
One of the easiest and best tasting recipes for breakfast! Remember, when planning to make these, they must rise overnight! My mom made these for us when we were young...I remember waking up to the wonderful aroma of them baking!
Provided by KEMom
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
- Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
- In the morning, preheat oven to 350 degrees F (175 degrees C).
- Bake for 20 to 30 minutes, until golden brown.
Nutrition Facts : Calories 678.6 calories, Carbohydrate 90.6 g, Cholesterol 45.5 mg, Fat 29.6 g, Fiber 3.9 g, Protein 14.7 g, SaturatedFat 11.9 g, Sodium 837.2 mg, Sugar 30.7 g
BUTTERSCOTCH BUBBLE BREAD (MONKEY BREAD)
This is a recipe my mom has made since I can remember. Ooey gooey yummy bread that you can't stop eating.
Provided by Ultimate Food Junkie
Categories Quick Breads
Time 30m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all dry ingredients in a dish.
- Place melted butter in another dish.
- Split loaf of bread in half long ways, then each half in half again long ways.
- Cut into 1 inch cubes.
- Dip each cube into butter, then into dry ingredients, covering well.
- Place into well greased bundt pan.
- Sprinkle any remaining dry ingredients and butter over top.
- Let rise 1 hour.
- Bake @ 350 for 20 minutes.
- Remove from oven and let stand ONLY 2 minutes.
- Place plate or platter on top of pan and invert.
BUTTERSCOTCH BUBBLE LOAF RECIPE
This gooey and delicious bubble loaf is a family favorite. Great for breakfast or dinner.
Provided by Contributor
Categories Breakfast
Time 1h5m
Number Of Ingredients 5
Steps:
- Cut dinner rolls into thirds. Arrange half of the cut rolls into the bottom of the pan. Sprinkle half of the pudding mix over the rolls, and sprinkle with half of the walnuts. Then repeat.
- Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls.
- Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan.
- Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking.
- Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Nutrition Facts : Calories 255 kcal, Carbohydrate 27 g, Protein 1 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 31 mg, Sodium 195 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
BUBBLE BREAD
Long before people started talking about "Monkey Bread," my mom was making Bubble Bread. Basically, it's the same thing but mom's version has a bit of a twist with instant Butterscotch pudding. It's hard to find this pudding in the stores these days, so I go onto Amazon to make my purchase. Make sure when this comes out of the...
Provided by Suzanne Larsen
Categories Other Breakfast
Time 13h35m
Number Of Ingredients 6
Steps:
- 1. Get out a Bundt pan (or angel food pan). If it is not Teflon coated, lightly grease the pan with cooking oil spray.
- 2. Melt the butter. As you make this, you may need to melt more butter so you have enough to cover the entire package of bread dough balls.
- 3. In a small bowl, mix the cinnamon and sugar. You may need more cinnamon and sugar if you run out before you get all the bread dough balls covered.
- 4. Take the FROZEN bread dough balls (rolls) out of the package, one at a time.
- 5. Roll each ball in the melted butter and then in the cinnamon/sugar mixture.
- 6. Place half the bread dough balls in the Bundt pan in a circular pattern.
- 7. On top of the first layer of bread dough balls, sprinkle half of the instant butterscotch pudding.
- 8. On top of the butterscotch pudding, sprinkle the brown sugar. You may need more brown sugar, depending on how much you put in the first time.
- 9. Repeat the process of rolling the dough balls in the melted butter, then the cinnamon/sugar mixture, and finally placing them on top of the first layer of dough balls.
- 10. Sprinkle the rest of the butterscotch pudding on top of the second layer of dough balls.
- 11. Sprinkle the rest of the brown sugar on top of the pudding, adding more as needed.
- 12. Cover the Bundt pan (or you may use an angel food pan) with wax paper, and let the pan sit in a warm place overnight.
- 13. The next morning, preheat the oven to 350 degrees F.
- 14. Remove the wax paper from the bread...it will look really funny and some of the bread dough balls may be hanging over the edge or even may have fallen on the counter. If that happens, just stick them back in as best you can.
- 15. Make sure you have the oven rack placed in the lower part of the oven so you have enough room to bake the bread as it will raise slightly from where it is.
- 16. Bake for 45 minutes. Note, keep an eye on the bread...if it starts to darken too much on the top, take a large sheet of aluminum foil, fold it in half and place over the top of the bread, so it doesn't burn.
- 17. Remove the bread from the oven and immediately turn onto a platter, so the sugar doesn't harden in the pan.
- 18. You may wish to spread a little butter on your Bubble Bread piece, but it's just as good without it.
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