Some of my fondest thoughts of my family, specifically the women in my family, involve time spent in the kitchen. I am blessed to know how to cook and bake because of the long line of women in my family who have made feeding others not only their duty in life, but their love and passion.

One of the gifts that I vividly remember getting from my grandmother was a cookbook – a kids edition “First Cookbook” where the foods were alphabetized. A is for Apple Cake. B is for Banana Bread. C is for Cheese Pizza. Ok, so those weren’t the exact letters, but I just can’t seem to forget that first cookbook. That cookbook has lead to a collection that probably tops over a hundred cookbooks now and likely fueled my love and passion for cooking and baking.

That love is sure to catapult in these new surroundings… a kitchen that I could only dream about, is now a reality. So, this week, I fired up the oven and baked my first dish – a recipe shared from my grandma a while ago and a true favorite.

Caramel Pull-Apart Bread

1 1/2 lbs. frozen bread dough, thawed but not risen (frozen dinner rolls work as well)
1 pkg. butterscotch pudding (3.4 oz. size)
1/2 c. butter
1 c. brown sugar
1/4 t. cinnamon
1/2 c. pecan halves (or other nuts, if desired)
Dash of salt

Heavily grease a tube or bundt pan. Lay pecan halves evenly in the bottom of the pan and set aside. Cut dough into small bite-sized pieces. Toss pieces well with pudding mix. Put dough/pudding mix in pan over pecans.

In a small saucepan, melt butter and mix in brown sugar. Add cinnamon and a dash of salt and let simmer for a few minutes to combine well and allow sugar to dissolve a bit. Pour hot sugar mixture over bread pieces in pan. Cover and refrigerate overnight.

When ready to bake, take out of fridge and allow to set for about 30 minutes to allow it to thaw a bit and begin to rise. Bake at 350 degrees for 45 minutes to 1 hour, or until bubbly and golden. Remove from oven and immediately invert onto a plate. Enjoy!


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