This was the first time I’ve made monkey bread, and it was so amazingly delicious that it will certainly not be my last. I went for all fancy with my bundt pan, but it was way too small for this recipe. I might try a tube pan next time, but the recipe actually calls for a 9×13″ baking pan. I just didn’t think that would be pretty enough. As it turns out, I ended up with a big, flowering pan of dough. Just look at this!
Recipe: Monkey Bread
(From my little sister ~ thanks, Dani!)
2 loaves frozen bread
1/2 cup butter
2 tbsp. milk
1 cup brown sugar
1 pkg. vanilla pudding (small box of Cook and Serve pudding)
2 tsp. ground cinnamon
Thaw bread and allow to rise according to the directions on the package. After the bread has risen, cut into bite-sized pizzas and toss in a greased 9×13″ pan. Melt butter in a saucepan over low heat. Add sugar, pudding mix, milk, and cinnamon. Stir until blended. Pour mixture over bread. Cover with a clean dish towel and allow to sit for 2 1/2 hours to allow for another rise. Bake at 350 degrees for 30-45 minutes. Carefully turn monkey bread out onto a platter that has been lined with foil with the edges turned up. The sauce will run over and through the bread.