Freezer Bread Coconut Cream Bundt Bread

Pat Duran


Robin Hood Flour Freezer Yeast Bread Recipe.


★★★★★ 2 votes

16-18 servings
40 Min
45 Min


  • 2
    pieces freezer white bread
  • 1/2 clove
    butter or margarine, melted
  • 3 oz
    pkg. coconut cream cook and serve pudding mix
  • 1/2 c
    coarsely chopped pecans
  • 1/2 tsp

How to Make Freezer Bread Coconut Cream Bundt Bread


  1. Thaw frozen dough as directed in (Robin Hood Flour Freezer Yeast Dough), group.
    Melt butter in small saucepan. Remove from heat .Add dry pudding mix and nutmeg to butter. Stir well to blend. Stir in pecans.
    Snip each piece of dough into 16 pieces. Pour half of pudding mixture (1/2 cup) evenly in bottom of greased or sprayed Bundt pan. Place 16 pieces of dough in single layer on top of this mixture. Pour remaining pudding mixture over them. Top with remaining dough pieces.
    Brush dough lightly with butter or olive oil Cover pan loosely with plastic wrap. Let rise in a warm place for 1 hour or until doubled.
    Bake at 350^ for 45-50 minutes until done. INVERT onto serving plate. Let stand 5 minutes before removing pan. Cut into slices and serve slightly warm with butter.

Printable Recipe Card

About Freezer Bread Coconut Cream Bundt Bread

Main Ingredient: Bread
Regional Style: French
Other Tags: Quick & Easy, For Kids, Healthy

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