It's always a treat to have breakfast waiting on you when you get up in the morning, especially if someone makes it for you! Unfortunately, not everyone has the advantage of having someone around to prepare a meal for them, so they have to take it upon themselves to prepare it. Still, you can spoil yourself a little at breakfast time by starting the night before!
The recipe I'm sharing is for "Overnight Coffeecake". It's also known as "Bubble Bread" with some bakers. This is a coffeecake that you assemble the night before, let it rise overnight, then bake the next morning. It's a great recipe and one that will be very handy at times when you want something special for breakfast but would like to keep it easy. I've found this recipe great to have at the holidays, so you may want to remember this one for this coming holiday season.
This recipe easily starts with frozen Parkerhouse rolls, which can easily be found in the frozen section of most stores. It also calls for a package of butterscotch or vanilla pudding mix. Make certain that you use the "cooked version" of the pudding and not the instant. Either flavor will work well in this coffeecake, whichever you prefer. This coffeecake has an eight-hour rising period, which makes this very convenient for those mornings you want to sleep in! When you get up in the morning, let it bake between 30-45 minutes, until it's well-browned across the top. Let it cool some, then turn it out onto a large platter. Then pour yourself some coffee or juice and enjoy yourself.
The recipe calls for a Bundt pan to bake the coffeecake in, but if you have a one-piece tube pan, that would work, too. Make sure to grease the pan well, as this coffeecake tends to stick. I would suggest loosening the sides of the pan with a rubber scraper or some non-metal tool to aid in unmolding it.
I shared a cookie recipe last summer that bakes overnight, called "Overnight Cookies". If you didn't get the recipe originally, here's the link:
Discover this to be the easiest coffeecake you'll find yourself making!
OVERNIGHT COFFEECAKE (AKA "BUBBLE BREAD")
- 24 frozen Parkerhouse rolls
- 1 cup chopped nuts
- 1 cup brown sugar
- 1 pkg. (4-serving size) regular butterscotch or vanilla pudding
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 1 stick butter, melted
Place rolls in even layers in a greased Bundt pan. Sprinkle the chopped nuts over the rolls, followed by the brown sugar, then the dry pudding. Combine the white sugar and cinnamon and sprinkle over all. Drizzle melted butter over rolls. Cover with a dishtowel and let rise overnight, about 8 hours. Bake at 350 degrees for 30-45 minutes until well-browned across the top. Let cool slightly then turn out onto a large platter and let cool further. To eat, break off a piece with your fingers.