|Butterscotch Breakfast Bread - Jet Stream Oven
|3½ oz cook and serve butterscotch pudding mix
1/4 cup sugar
1/4 cup walnuts or pecans, finely chopped
2 tsp cinnamon
1/3 cup margarine or butter, melted
2 tubes (7½ oz ea) refrigerated biscuits, cut in quarters
Assemble Nesco®/American Harvest® Jet Stream Oven® with one Expander Ring. Heavily grease a 6 cup bundt pan.
Combine pudding mix, sugar, nuts and cinnamon in shallow dish. Pour margarine into pie pan. Dip several biscuit pieces at a time into melted margarine, roll in cinnamon sugar. Place in bundt pan. Repeat procedure until all pieces are coated. Bake at 325º F on LOW fan speed for 14 to 20 or until puffed and browned.
Cool in pan 10 minutes before inverting onto serving plate.