Thursday, November 20, 2008

Monkey Bread

Monkey Bread is one of those dishes that is just so appropriately named. It is sweet, filling, and a lot of fun. We make monkey bread periodically at our house. I recently did a follow-up article on Monkey Bread for Lotsofkids, and it got me thinking that it had been some time since we'd enjoyed the tasty breakfast.

Many people like to make something special for the breakfast on a holiday. In our house, we love to make a variety of fresh muffins for Christmas morning. However, I have heard many people who make monkey bread for holiday mornings, including Thanksgiving. Since we are almost upon American Turkey Day, I thought it would be appropriate time our recent trip down monkey lane.

Traditionally, Monkey Bread is prepared in a bundt cake pan. I prefer to make it in a casserole dish. There are 2 reasons for this. First, the cooking time tends to be a bit quicker. Second, I like hot it allows each piece to brown and get a bit crisp on top.

MONKEY BREAD

Ingredients:
2 cans of Jumbo biscuits
1/2 cup of sugar
1 tbsp cinnamon (more if you desire)
1 stick butter
1 cup chopped nuts (optional)




Step One: Cut each of the jumbo biscuits into 1/4ths.



Step Two: Mix sugar and cinnamon in a bowl. Toss biscuits pieces in sugar mixture until well coated. Place piece in well greased casserole dish. Since this is "pull-apart" bread, you can pack the pieces in so they are touching.





Step Three: Melt butter (in microwave or on stovetop) and stir into the remaining sugar/cinnamon mixture. Spoon glaze over biscuit pieces. Top with nuts if you are using them. I put the nuts down after the glaze, since I have kids who don't like the nuts and it's easier for them to pick off that way. You can put the nuts down first and then the glaze so they "stick" better.





Step Four: Cook in 350 degree oven for 30-40 minutes, or until done. When finished, the bread should be nicely brown on top.



Step Five: Serve! I highly recommend transferring the bread from the pan onto a serving platter. The sugar glaze will get hard when it cools and it can be difficult to get the bread out of the pan. I always remove the bread with a spatula and put it on a couple of platters.



This recipe feeds my family of 11 with a "few" leftover pieces.

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