Butterscotch Bubble Bread |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a must-have treat in our house at holiday time. Baked in a tube pan, the delectable loaf is chock-full of cherries, nuts and coconut. Ingredients:
16 maraschino cherries, drained and patted dry |
1/3 cup chopped nuts |
1/3 cup flaked coconut |
1 loaf (1 pound) frozen bread dough, thawed and cut into 24 pieces |
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
6 tablespoons butter, melted |
Directions:
1. Arrange cherries on the bottom of a greased 10-in. fluted tube pan. Sprinkle with nuts and coconut. Arrange dough pieces over coconut.
2. Combine the dry pudding mix, brown sugar and cinnamon; sprinkle over dough. Drizzle with butter. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 12-14 servings.
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