Ingredients
1 1/2 loaves frozen Bridgeford Bread.
1 pkg. cook & serve butterscotch pudding
3/4 c. butter
2 c. brown sugar
(optional: pecans)
Preparation
Spray bundt pan with spray cooking oil (Pam) and cut bread into 1/2 inch slices and then in quarters. If putting in pecans, add to bottom of pan before the bread. Put half the bread in the pan. Sprinkle half the pudding on. Then drop in the remaining bread and sprinkle the rest of the pudding. Melt the butter, stir in sugar and pour (or dot) over bread. Cover and let rise overnight. Bake at 350 degrees for 20-30 minutes. Take out of the oven and let sit for 5 minutes. Then invert onto platter carefully as the sauce runs. May cut into pieces and serve with forks, or let people pull apart with fingers (gooey). Delicious!
