"What?"
"Monkey bread!"
..............."Oh. How many monkeys is she putting in it?"
My boy is too funny. Anyway, this is our Christmas morning tradition.
Monkey Bread
Recipe from my mother-in-law; method slightly adapted
1/2 cup chopped pecans
1/2 cup granulated sugar
1 tsp cinnamon
3 (10oz) containers refrigerated biscuits [NOT Grands!!! Trust me on this one.]
1 stick butter, melted
1 cup brown sugar
1. Liberally grease a large bundt pan with cooking spray. Sprinkle pecans around the bottom and set pan aside. Combine granulated sugar and cinnamon in a resealable plastic bag.
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| A cinnamon bomb went off on the sugar |
2. Working in batches, use kitchen shears to cut each biscuit into quarters and toss into the sugar mixture. Seal the bag and toss to coat the biscuit pieces. Layer the pieces evenly in the bundt pan.
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| No need to be precise, but try to keep it somewhat even. |
3. Whisk together the melted butter and brown sugar. Drizzle the butter mixture over the "top" of the bread (this will actually become the bottom once it's baked). At this point, you can either bake it right away or cover it and put it back in the fridge. Because it takes me about 40 minutes to put it together, I always make it the day before.
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| I feel positively decadent just looking at this. |
4. If you've refrigerated the assembled bread, pull it out at least 30 minutes before baking. Preheat oven to 350. Bake for 40-45 minutes; let cool in the pan for 10 minutes. Cover the bundt pan with a platter and carefully flip it over (you may need to give it some encouragement with a knife around the edges). Voila!
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| Don't touch yet!! It HAS to rest 10 minutes before inverting. Set a timer. Walk away. |
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| Your patience is rewarded. |
This is an easy yet impressive breakfast item because it just looks so pretty! And since it's REALLY SWEET, I like to serve this with some kind of eggs and a fresh fruit salad just to round things out a little more.
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| Gavin was panting at the table in anticipation. |
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