1 (4 oz) package of butterscotch pudding, not instant
1/2 cup (1 stick) butter
1/3 cup sugar
1/3 cup brown sugar
1/2 cup chopped pecans (optional)
Instructions
Lightly grease a bundt pan.
Cut the rolls in half and arrange in the bundt pan.
In a small sauce pan heat the butter, sugars and pecans until melted and well combined.
Sprinkle the pudding mixture evenly over the rolls.
Pour the melted butter, sugars and pecans over the rolls.
Lightly spray a large sheet of foil with non-stick cooking spray. Cover the bundt pan with the greased foil. Let the rolls stand at room temperature for 6-8 hours, or overnight.
Bake at 350 degrees for 30 minutes. When cool, carefully invert the bubble bread onto a serving platter.