Bread makes good treat for breakfast treat

“Cooking with Sarah” will run weekly. The column features recipes from readers.

This week’s recipe was submitted by Donna Capurso. She owns Selkirk Mountain Real Estate.

“This is a breakfast treat every time I fix it,” Donna said about the pull-apart bread. “It’s always a hit.”

Ingredients

1 1/2 cups chopped walnuts or pecans

1 package frozen white dinner rolls (24 count)

Roll the frozen dinner rolls in 3 tablespoons sugar with 1 teaspoon cinnamon

1 small box of regular butterscotch pudding mix (not instant)

1 cup brown sugar

1/4 cup butter

Grease a bundt pan. Put 1 cup chopped nuts in bottom of the pan. Arrange the frozen rolls on top of nuts. Sprinkle any remaining cinnamon/sugar mix over rolls. Sprinkle pudding mix over rolls, then brown sugar, and the rest of the nuts. Top with butter after cutting into small chunks.

Place bundt pan on a cookie sheet, and let stand overnight uncovered at room temperature. Bake at 350 degrees for 40 minutes.

If you have a recipe, contact Sarah at 267-5521 or send an e-mail to sthomas@cdapress.com.

Until next week, happy cooking!