The rest of the world calls this Monkey Bread, but my family always called it Bubble Bread. (I think that’s a better name, anyway!)
My grandmother, and then my mom in turn, always made this for Christmas morning. Now my kids look forward to making it and eating it, too.
It’s traditionally baked in an angel food cake pan, so it’s round and has a hole in the center (see above). However, mine never bakes evenly when I use that kind of pan. So I just use a rectangular baking dish, and we eat it out of the pan.
Very important: prepare the night before!!!
Here is the original recipe:
- 2 loaves of frozen bread dough (defrosted)
- 1 large or 2 small packs of butterscotch pudding *not easy to find these days!
- 1/2 cup of butter
- 1/2 cup of brown sugar
- Cinnamon and nuts to taste
Grease the angel food pan, arrange bite sized pieces torn from one loaf of bread in the bottom of the pan.
Sprinkle half the pudding mix and cinnamon on top.
Repeat with the second loaf of bread, sprinkle pudding mix and cinnamon.
Heat brown sugar and butter until bubbly, then pour over the top.
(put tin foil under the pan, since it might leak!)
Add nuts to the top if you want.
Cover and let rise overnight at room temperature.
The next morning, bake at 350 degrees for 30 minutes.***
Let stand 5 minutes, then invert onto a large plate.
Serve with butter, coffee and milk and enjoy!
***feel free to adjust the baking time, etc., for your oven. The dough should be cooked, and the toppings sticky.***
Merry Christmas, my friends!