"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Breakfast Sweet Bread, by Elizabeth Hoke, 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.
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
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 350º 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.
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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