"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Overnight Coffeecake Recipe

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This recipe for Overnight Coffeecake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Hubbard
Added: Monday, August 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 3-oz. pk. butterscotch pudding, NOT instant.
1/2 C. chopped pecans or walnuts
1/2 C. brown sugar
2 pks. frozen rolls(18 to pk.)
1 stick butter, melted

Directions:
Directions:
Combine pudding, nuts and sugar. Place frozen dough in well buttered Bundt pan. Pour melted butter over dough. sprinkle with pudding mixture.
DO THIS BEFORE YOU GO TO BED AND LEAVE IT OUT ON COUNTER OVERNIGHT.
In the morning bake at 350 degrees for about 25-30 minutes.
Invert when a bit cool.
It is NOT low-cal nor heart healthy, but very, very yummy!

Number Of Servings:
Number Of Servings:
Dependson who gets there first!
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
John is the oldest son of Bill Hubbard and Ruth Hubbard Smith. This was a favorite of his as a child. He often helped me make it just to be sure my priorities were in agreement with his.

 

 

 

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