Breakfast Loaves
This is a family favorite. Instead of loaves of bread I use Rhodes Dinner rolls (24) I cut each roll in half and roll it in dry pudding mix. The COOK and SERVE pudding works the best. I melt the brown sugar and butter together and pour over the top. I also use a bundt pan it looks beautiful served on a platter. YUM! Thanks for sharing.
Yield
1 loafPrep
10 minCook
25 minReady
95 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
bread dough
frozen loaves, thawed |
* |
| ½ | cup |
butter
|
|
| 1 | cup |
brown sugar
|
*
|
| 2 | tablespoons |
milk
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | package |
pudding mix
vanilla or butterscotch |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
bread dough
frozen loaves, thawed |
* |
| 118 | ml |
butter
|
|
| 237 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
milk
|
|
| 5 | ml |
cinnamon
|
|
| 1 | package |
pudding mix
vanilla or butterscotch |
Directions
Melt butter, add sugar, milk, cinnamon and pudding mix.
Grease 9 x 13 inch pan .
Tear 1 loaf into small chunks. Pour ⅔ of sauce over it. Fill holes with second loaf.
Use rubber scraper to spread remaining sauce over the dough.
Let raise an hour or so.
Sprinkle with cinnamon and sugar.
Bake at 350℉ (180℃) for 25 minutes or until golden brown.
Flip out of pan while still warm.
