Yield: 6 servings
|1||Handful nuts, such as walnuts or pecans|
|3⅝ ounce||Butterscotch pudding or pie filling (1 package)|
|*** Do not use instant ***|
|20||Frozen bread rolls (Bridgeford brand)|
|¼ cup||Brown sugar|
|¼ pounds||Butter or margarine, melted|
Spray a bundt pan with vegetable cooking spray (PAM). Put the nuts in the bottom of the pan. Sprinkle the dry pudding mix over the nuts. Arrange the frozen bread rolls evenly over the pudding. Mix the sugar, cinnamon, salt, and butter together and pour over the top of the rolls. Cover and refrigerate overnight or cover and place in a draft-free place until the rolls thaw and rise to the top of the pan.
Bake at 350 degrees for 25 to 30 minutes or until the top is a deep golden brown. Cool for 5 minutes. Invert and serve.
[THE BALTIMORE SUN; February 13, 1991; Joyce Eiben]