"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Breakfast Sweet Bread Recipe

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This recipe for Breakfast Sweet Bread, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Hoke
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 bag frozen dinner rolls (24)
1 box butterscotch pudding mix (not instant)
1 stick butter or margarine
3/4 c. brown sugar
1 tsb. cinnamon
1/2 c. chopped nuts

Directions:
Directions:
Grease bundt pan well. Place frozen rolls in pan. Sprinkle with dry pudding mix. In a small saucepan, melt butter and add remaining ingredients. Cook until sugar is melted and mixture bubbles. Pour over rolls and cover tightly with foil. Let stand on counter overnight. Next morning, place bundt pan on cookie sheet and bake at 350 for about 30 minutes. Let cool for 5 minutes. Place plate over pan and turn bundt pan upside down on plate to remove bread so drippings will run down side of bread.

Personal Notes:
Personal Notes:
You may have to put foil (loosely) over bread the last few minutes to keep from getting too brown. Depends on your oven.

 

 

 

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