I’ve had a major craving for pull-apart monkey bread lately. Don’t even know why as I’ve never made it before, only tasted the delectableness once at Lisa’s house years and years ago. But for some reason, I HAD to have it this week.
The girls were happy to help.
I researched a bunch of recipes on the web and then kind of settled on these ingredients. They had me at butterscotch pudding:
Basically, we chopped each biscuit into quarters. (Those are greasy little suckers, aren’t they? I couldn’t even think about picking up the camera at this point.) Then dipped each piece into melted butter and shook it around in the tupperware, which was holding all the dry ingredients. Tossed the coated pieces in our bundt pan, and voila.
Oh yeah, and, as usual, there was a little tasting going on. (No time to brush hair, it was just scrape it back in a pony to keep it out of the batter.)
This stuff ROCKED. We meant to sit down at the table and have a civilized breakfast, but couldn’t resist grabbing a taste as soon as it was on the plate. And then, well, it was all over. We hunched around the kitchen island and devoured a large chunk of it right on the spot. The girls’ eyes were huge, and they thought it was incredible tasting (so did TubaDad and I). Mmmm, mmmm, mmmm.
Ingredients
- 1 (3.5 oz) package cook and serve butterscotch pudding mix
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 1/2 cup really finely chopped pecans (could substitute walnuts, unless you live with a Texas boy)
- 1/2 cup melted butter
- 4 (7.5 oz) cans refrigerated biscuits
Directions
Preheat your oven to 350. In a large tupperware container, combine pudding mix, sugar, cinnamon and pecans. Pour the butter into a small bowl. Cut the each biscuit into four pieces. Dip several pieces into the butter, then place in tupperware; cover and shake. Put coated pieces in a greased bundt pan. Continue piling in all of your coated biscuit pieces. Sprinkle a bit of the remaining coating on top after all your pieces are in the pan. Bake at 350 degrees for 25-30 minutes. Cool in pan for 30 minutes before inverting onto a serving plate.
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Posts
I almost ate the picture on the blog. Looks delicious.
ReplyDeleteDid the four of you finish it off in one sitting?
Hee!! Dang near. We polished off about half of it, and then forced ourselves to stop eating. It's definitely not diet food.
ReplyDeleteMmm...had forgotten about Monkey Bread. Would it be wrong to wake up a sleeping baby to go the the grocery store right now to buy the ingredients? :o)
ReplyDeleteCatherine, you KNOW you're not going to hear a no from me, heh heh.
ReplyDeleteBesides, the girls STILL talk about that one time I woke them up in the middle of the night to come downstairs and make cookies with me. And I think they were two at the time.
That pesky "what will I bring to the potlatch" question...
ReplyDeleteDo NOT, I repeat do NOT use walnuts as a substitute for pecans when talking to a Texan!
ReplyDeleteI like pecans better too. They don't taste as bitter.
And I make a mean pecan pie! My Georgia-born-and-raised-brother-in-law says so!
I've never heard of putting pudding mix in it, just thought it was always cinnamon and sugar, will have to try that one day. Anyway, I've made it by shaking it all the stuff in a gallon ziploc baggie. You zip it up and shake-shake-shake. It's lots of fun with music.
ReplyDeletecg
Ooooooooh this sounds too good to be true. Will be making this on Easter morning!
ReplyDeleteStace
I am so glad you posted this! I am wanting to make your cucumber slices this weekend for an Easter Egg hunt where I have to bring something healthy and I thought the cucumbers would be a huge success. I was worried about searching through your old post to find it and when you posted this it came up as other post I might be interested in! YEA!
ReplyDeleteI love monkey bread, I have never tried it with butterscotch pudding, but it looked so good. I might try that next time we make it. I don't make it very often for obvious reasons, but next time I have a craving for it I will have to try it.
Thank you for the recipe... and the great pictures. I think this is something my girls and I could make too. But, I had to laugh - the ad attached to that post was for SlimFast. LOL
ReplyDeleteI have never made Monkey Bread... but I'm sure my little monkeys would love to give it a try. Looks so good!
ReplyDeleteIn my case they call it monkey bread because is jumps out of the pan. I don't think my sisters ever laughed harder at me! but it was yummy!
ReplyDelete...because its so easy even monkeys can make it! (Really I have no idea why its called that)
ReplyDeleteI just realized I use a different recipe. Its an overnight set it and forget it recipe. Mine calls for frozen roll dough layered in a bundt pan, then melt butter and pour over frozen balls (do not use margarine, it will scorch) then mix together the sugar, cinnamon, and vanilla cook/serve pudding and sprinkle evenly over all of it. Then cover with plastic wrap and set on counter overnight. In the morning it will have thawed and rose and magically combined together and you bake it. Bon appetit!
ReplyDeleteBoy, that looks like Easter morning to me!
ReplyDeleteThat picture looks so yummy! I didn't know it was that simple to make. Now I wish I didn't know it so easy! I want to make some today.
ReplyDeleteYUM! Can't wait to try it! mmmmm! Have you ever posted a salsa recipe?
ReplyDeleteI make a variation on that called "Prayer Group Rolls". It's pretty much the same ingredients except you purchase Rhodes frozen dinner rolls (you don't need to break them in to pieces or coat each one). Just dump in an angelfood cake pan or regular cake pan and cover with the butter, sugar, nuts and butterscotch pudding mix, put it all together the night before and stick in the fridge covered with saran wrap and foil. Then you bake it the next morning and take it to work warm. You are everyone's best friend when you show up with that.
ReplyDeleteI've made Lisa's version a couple of times and I had to stop because we couldn't stop eating it either, much too yummy.
ReplyDeleteI almost licked my computer screen on that last photo!
ReplyDeleteSubstitute WALNUTS?? Surely you aren't serious! A proper Southern home has ONLY pecans in the pantry. Unless of course, a fancy dinner is in the works...then we'll have a little bag of slivered almonds on hand! :)
omgosh I just made this on Sunday for my bunco gals. I had not made it in years. I use Rhodes rolls tho, and sans pudding. Delish!
ReplyDeleteOk, what are Rhodes rolls? I'm going to have to Google that and try the make it ahead recipe too. Yum!!!! So sad, I'll just have to eat more of this stuff. Heh.
ReplyDeleteRhodes frozen roll/bread dough is usually hidden at the bottom of the grocer's freezer near the puff pastry and cool whip. They are just dinner roll dough that you thaw and bake. Pretty quick and easy.
ReplyDeleteI am *so* behind in my blog reading, but I wanted to chime in on this (and hope you see it). When we make it, I use my kitchen shears to cut those dough balls. Lickety-split they are done, and not near as frustrating as trying to cut them in quarters with a knife. We also use gallon zips as another reader mentioned.
ReplyDeleteAnd yeah, now I'm craving them too. Might need to whip these up for Easter morning! :)
(Lurker here) Thanks for the recipe! We made it for Easter brunch and it was a hit! Love your blog and the girls are adorable.
ReplyDelete