1 1/2 loaves of frozen bread dough
1/2 cup pecans, finely chopped
1/2 cup red or green cherries, chopped
1 x 4 serving instant butterscotch pudding
1 cup butter
3/4 cup brown sugar
1 tsp cinnamon
Thaw loaf slightly until able to cut with a knife (at least half an hour). Cut loaf into at least 30 pieces. Mix melted butter, brown sugar, and pudding powder. Arrange half of the pecans and cherries in bundt pan. Add a few tablespoons of butter mixture. Layer pieces of dough in pan, adding butter mixture, pecans, and cherries throughout. Cover with tea towel and let rise in warm oven (100 degrees F) for about two hours or until dough reaches the top of the pan.
Bake at 375 degrees for 22 minutes.
(Baking times will vary from oven to oven.)
1/2 cup pecans, finely chopped
1/2 cup red or green cherries, chopped
1 x 4 serving instant butterscotch pudding
1 cup butter
3/4 cup brown sugar
1 tsp cinnamon
Thaw loaf slightly until able to cut with a knife (at least half an hour). Cut loaf into at least 30 pieces. Mix melted butter, brown sugar, and pudding powder. Arrange half of the pecans and cherries in bundt pan. Add a few tablespoons of butter mixture. Layer pieces of dough in pan, adding butter mixture, pecans, and cherries throughout. Cover with tea towel and let rise in warm oven (100 degrees F) for about two hours or until dough reaches the top of the pan.
Bake at 375 degrees for 22 minutes.
(Baking times will vary from oven to oven.)
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