There is nothing simplier than making Monkey Bread… yet it seems and tastes like something special. Here are two ways to make it– a sweet version and an a Mexican version.
Here's the sweet…My pal Deanna shared this delicious Monkey Bread Recipe with me.
I'm bananas for it!
(Sorry– couldn't help myself)
De's Monkey Bread
4 cans of biscuits (maybe 3 if a regular size bundt pan)
Chopped nuts (optional)
1 cup sugar
1 tsp cinnamon + 1 tsp cinnamon (separate)
1 large ziplock bag
1 cup brown sugar
1 ½ sticks butter or margarine
Open biscuits, one at a time, cut each piece into 4th, shake in 1 cup sugar & 1 tsp. cinnamon in ziplock bag. Lay in bundt pan. One can = one layer Nuts between layers is optional. Take 1 cup brown sugar, 1 ½ sticks margarine/butter and 1 tsp cinnamon and bring to a boil, stirring. When mixed, pour over bread, sticking a knife down the sides to make sure it goes down the sides and also around the middle. Bake at 350 for 35-40 min. Turn over on a plate and let cool. Yummy!
Ready to pop in the oven…
And now it's time to dig in…
Buckle your taste buds– this bread is muy bueno!
HEAT oven to 350ºF.
SPRAY 9×5-inch loaf pan with cooking spray.
Dip 1/3 of the biscuit pieces in butter; place in prepared pan.
Top with 1/2 cup Cheddar, 1/4 cup peppers and 1/4 tsp. parsley; repeat layers.
COVER with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining Cheddar.
BAKE 40 to 45 min. or until golden brown.
Let stand 5 min. Invert bread onto plate; remove pan. Serve bread warm.
For printable recipe go here