If you’ve been a morning guest in our home, chances are your coffee was as black as frozen hockey pucks and you’ve thrown dietary restraint to the wind by pigging out on warm, gooey butterscotch monkey bread.
Once in a while, I surprise my lovely friends and their kids and give them monkey bread at hockey games. And if you look closely on the bench by my purse, I even have a little pan for my favorite #6 after his game.
My recipe has evolved over the years to include butterscotch pudding mix and more biscuit dough. I’ve even driven 12 miles one way to buy the pudding in the morning because it’s that much better with it.
I don’t only make monkey bread for houseguests. It is best eaten when it’s warm so my kids are experienced at dishing it into plastic containers for road food, like today as she headed off to work. Some houseguests, you know who you are Zach, won’t eat any until they’re in the car.
No houseguests? Make Flying Solo Monkey Bread.
Gooey forkful wishes,
Butterscotch monkey bread
1-1/2 sticks unsalted butter (12 tablespoons)
3/4 cup packed brown sugar
1 small box (3.5 oz.) cook & serve (not instant) butterscotch pudding and pie filling
1/4 cup sugar
2 generous teaspoons cinnamon
4 tubes (7.5 ounces each) refrigerated biscuit dough
- Heat oven to 350 degrees. Grease Bundt pan.
- In a small saucepan over medium heat, melt butter and brown sugar together. Whisk until bubbly. Turn off heat.
- In a separate medium bowl stir together dry pudding filling, sugar and cinnamon.
- With kitchen scissors, cut each biscuit into four pieces, letting them drop directly into pudding mixture. Every six biscuits or so, toss pieces around to coat fully and drop into Bundt pan.
- When half of the biscuits are in the Bundt pan, drizzle a few tablespoons of the caramel mixture onto the coated biscuit pieces.
- Finish cutting all the biscuits. Evenly pour the caramel mixture over the pieces.
- Bake 30 minutes. Remove from oven. Let sit 10 minutes. Invert pan onto a large baking sheet and lift Bundt pan off.