Christmas Breakfast is one of my favorite parts of Christmas morning, aside from opening presents and seeing the wide eyes and smiling faces of my children.
At our office party every year, we celebrate with a wonderful breakfast potluck. Everyone brings a fantastic dish including, bacon, sausage, ham, hashbrowns, biscuits, grits, eggs, casseroles, cinnamon rolls, pastries, fruit and other amazing and delicious treats. There is always more food than there is people. Well, this year, one of the nice ladies in the office, whom I am fortunate to chat "food" and recipes with, shared this wonderful butterscotch coffee cake with us. It was absolutely my kind of recipe and the result is an extravagant, but NOT too sweet treat. Just perfect.
If you want the wow factor with a simplistic recipe, try this for a great Christmas morning breakfast. Throw everything together the night before and bake for 30 minutes in the morning. It's so easy!!
BUTTERSCOTCH COFFEE CAKE
6-8 Servings
16 to 18 unbaked frozen yeast dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
A couple of hints: buy the right kind of rolls. You must get the round frozen yeast rolls. And definitely use the cook/serve pudding.
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