Overnight Caramel Pecan Bread
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Frozen yeast rolls||25 Ounce (1 Package)|
|Sugar free instant vanilla pudding mix||1⁄4 Cup (4 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Light butter||1⁄3 Cup (5.33 tbs), melted|
1. Sprinkle pecans evenly in bottom of a 10-inch Bundt pan coated with cooking spray. Place rolls evenly in pan, overlapping when necessary. Sprinkle rolls with pudding mix; sprinkle with brown sugar, and drizzle evenly with butter. Cover pan with a damp towel, and place in a cold oven 8 hours.
2. Remove pan from oven.
3. Preheat oven to 350°.
4. Uncover rolls and bake at 350° for 32 to 35 minutes or until rolls are browned. Remove from oven and let stand 5 minutes. Invert rolls onto a serving platter.
Serving size: Complete recipe
Calories 3695 Calories from Fat 1040
% Daily Value*
Total Fat 119 g182.9%
Saturated Fat 41.4 g207.2%
Trans Fat 0 g
Cholesterol 162.7 mg54.2%
Sodium 2556.7 mg106.5%
Total Carbohydrates 599 g199.6%
Dietary Fiber 17.9 g71.7%
Sugars 221.6 g
Protein 68 g136.8%
Vitamin A 38.2% Vitamin C 0.7%
Calcium 4.5% Iron 5.4%
*Based on a 2000 Calorie diet