In our house it wouldn’t be Christmas morning without Bubble Bread. I make this bread just before heading to bed in great anticipation of Santa’s arrival on Christmas Eve. I’m always exhausted, but this simple breakfast dish has become a tradition I wouldn’t miss for the world. Bubble Bread only takes a few minutes to prepare, then you leave it on the counter overnight. On Christmas morning, I pop the bundt pan of goodness in the oven as the feet of happy children skip stairs towards the tree. By the time stockings are open our Bubble Bread is ready for a sweet nibble.
Wishing you a most joyful holiday.
Merry Christmas, friends!
- 1 (25 oz) package of frozen parkerhouse dinner rolls, slightly thawed
- 1 (4 oz) package of butterscotch pudding, not instant
- ½ cup (1 stick) butter
- ⅓ cup sugar
- ⅓ cup brown sugar
- ½ cup chopped pecans (optional)
- Lightly grease a bundt pan.
- Cut the rolls in half and arrange in the bundt pan.
- In a small sauce pan heat the butter, sugars and pecans until melted and well combined.
- Sprinkle the pudding mixture evenly over the rolls.
- Pour the melted butter, sugars and pecans over the rolls.
- Lightly spray a large sheet of foil with non-stick cooking spray. Cover the bundt pan with the greased foil. Let the rolls stand at room temperature for 6-8 hours, or overnight.
- Bake at 350 degrees for 30 minutes. When cool, carefully invert the bubble bread onto a serving platter.
- Serves 8-10