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Monkey Bread with Frozen BreadBreads & Rolls
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Submitted by Ruby Parker-Buchanan on behalf of Chrissy LeMaire
Kaplan, LA
on Monday, June 17, 2002
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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This is a variation of the biscuit monkey bread. Chrissy's siblings always enjoyed it better made with frozen bread. |
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| Ingredients |
| 2 loaves Bridgeford Frozen Bread (thawed) |
1 stick butter or margarine |
| 2 tbsp cinnamon |
1 cup white sugar |
| 1 1/2 cup brown sugar |
1 cup pecans chopped |
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| | | Directions | Preheat oven to 375 degrees. Lightly spray a bundt pan with PAM. Melt 1/2 stick butter (not listed above)in a separate dish. In a separate bowl, combine the granulated sugar and cinnamon.
Cut each Bridgeford or frozen loaf in 12 equal pieces. Take each bread piece and dip in the melted butter. Proceed to dip in sugar mixture and cover completely. If there is not enough sugar coating, pass again in butter and sugar. Place one at a time in bundt pan. Once a layer in the pan is completed, I sprinkle additional sugar and add a light layer of pecans.
Continue doing this until all bread, butter and sugar has been used. Do not pack the pieces. Note if you should run out of any of the ingredients, just mix extra on the side and continue. Any left, combine with butter and pour over bread.
For extra flavor, I sometimes drip maple syrup between the layers.
Put aside in a warm draft free area to rise. Once the bread has risen to twice its size; prepare the following. In a saucepan heat the margarine/butter and brown sugar until it bubbles. (You could prepare using 1/2 the stick of butter). Add the vanilla and stir. Pour the sauce over the risen bread.
Cook at 350 degrees for 30 to 40 minutes. After it is cooked, turn the pan over onto a plate. Makes a really pretty presentation. Let it cool and enjoy.
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