Saturday, June 26, 2010

Monkey Bread

I haven't posted here in so long! I actually had time to cook on Father's Day, so I will be sharing those recipes here. For breakfast, I made Wendel bacon and eggs, along with this monkey bread. It is definitely a special treat, as it is not a low-calorie item, but it is really good every so often.


Monkey Bread (from my Mom)

1/2 C. chopped pecans
18 (approximately) frozen Rhodes rolls
1 small package of instant butterscotch pudding
1/2 C. butter or margarine
1/2 C. brown sugar

Grease a bundt pan. Put the chopped pecans in the bottom of the pan. Layer the Rhodes rolls on top of the nuts. Sprinkle the package of butterscotch pudding on top. Melt the butter and stir in the brown sugar (let it thicken a little) and pour this over the top. Sprinkle with a little bit of cinnamon. Place in a cold oven overnight. In the morning, take out of the oven and preheat the oven to 375 degrees. Bake for 30 minutes.

Don't try to squeeze in a bunch of rolls because they will grow a lot. If 18 seems too squished, take some out.

I found that the baking time was a little bit too long for my oven. I say bake for 20-30 minutes but keep an eye on it so it doesn't burn. Also, don't bake it too close to the top of the oven (put it on the middle rack).