Wednesday, December 16, 2009

Monkey Bread

We will be spending Christmas with our families in Birmingham. Since we will be away from home on Christmas, we are having our family Christmas celebration at home today.

As I was growing up, making monkey bread for breakfast on Christmas morning was a tradition my mom practiced for many years.

Monkey bread is a delicious ring of gooey, pull apart sweet bread. Many versions exist, but I love the one my mom always makes using store bought frozen yeast rolls covered with butter, sugar, and butterscotch pudding mix. The little preparation time the recipe requires is done the night before.

This dish has very little redeeming nutritional value, if any. But, having it once a year can not do too much damage, right? I cut down on the amount of sugar just to make myself feel better. I really didn't miss it in the finished product.

1 small box cook and serve butterscotch pudding mix
1/4 cup brown sugar
1/4 cup sugar
3/4 package frozen yeast rolls (the kind that have to rise)
1/2 cup pecan pieces
1/3 cup butter, melted

The night before (or, about 8 hours before) you plan to eat this:
Butter a bundt pan.
Mix together the dry ingredients.
Place frozen rolls in prepared pan. Pour sugar mixture over rolls. Sprinkle with pecans and drizzle with melted butter. Cover the pan tightly with foil and place in a cold oven overnight.

In the morning:
Uncover the pan and return to cold oven. Preheat the oven to 350 degrees (leave the bread in the oven) and bake until bread is golden brown, about 30-40 minutes. Turn bread onto a plate and serve warm.

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