…pull apart loaf….sticky roll…
Whatever you call it, it’s delicious.
This item is one of my family’s Christmas traditions — we always serve it Christmas morning for breakfast after opening gifts.
Even though we celebrated Christmas with my family a week early, we still had our breakfast!
I’ve discovered our recipe is a bit different than most, because of the inclusion of the cook-and-serve vanilla pudding. But personally, I love the vanilla undertones in the ooey goodness.
2 loaves frozen bread, thawed )but don’t let them raise)
1/2 cup melted butter
1 cup brown sugar
1 small cook-and-serve vanilla pudding (NOT instant!)
2 tbsp milk
1 tsp cinnamon
1 cup chopped walnuts or pecans, if desired
– Grease a bundt pan
– Pull 1 loaf of thawed bread into bite-sized pieces, and place in the bundt pan
– On the stovetop in a small saucepan, mix together the melted butter, brown sugar, vanilla pudding, milk, cinnamon, and nuts (if desired
– Once everything is mixed and the consistency is smooth, pour over the bite-sized pieces of bread loaf in the bundt pan
– Pull the other loaf apart into bite sized pieces and place on top of the brown sugar/pudding mixture in the bundt pan
– Let raise on the countertop for 2-3 hours, or until bread reaches the top of the bundt pan
– To make the night before and bake in the a.m.: cover the bundt pan with saran wrap after it rises, and place in the refrigerator. Remove in the a.m., remove the saran, and place in a 350 degree F oven for 30 minutes
– To make right away: once bread reaches the top of the bundt pan, bake at 350 degrees F for 30 minutes.
– Remove from oven and let rest for a few minutes, then invert it and “dump” it onto a platter.
– Serve immediately.