Bubble Bread

Ingredients

• 2 loaves frozen bread dough (like Rhodes brand)
• 1 c. chopped pecans
• 1 c. brown sugar
• 1/2 c. butter (1 stick)
• 1 package instant vanilla pudding

Directions

• Grease a cookie sheet and then ‘grease’ the frozen dough with vegetable shortening.
• Let dough rise per instructions (several hours) on the cookie sheet. For me, it is most of the day.
• Grease an angel food cake pan.
• In a small saucepan melt butter. When melted, mix in pecans, brown sugar and dry vanilla pudding mix. Remove from heat.
• When dough has risen twice it’s size, break apart 1 loaf and roll into small balls (about 1/2″) and place in greased angel food cake pan.
• Spoon 1/2 butter mixture over bread balls in cake pan.
• Break up 2nd bread loaf, roll and add to cake pan.
• Sprinkle last of mixture over the top.
• Let bread rise again. (another couple of hours)
• Bake at 350 degrees for about 30-45 minutes. (until brown on top)
• Cut when cooled – best with an electric knife.

The recipe originally came from Aunt Pat Williams.