Monkey Bread is one of the sons’ favorite things to eat, and it’s little wonder why. It’s sticky, it’s sweet, and it’s basically dessert that they have permission to eat for breakfast and they get to wash it all down with a tall glass of cold milk.
Think you don’t have time to make such a yummy dish from scratch? We’ve made this super simple to make, so simple you’d have to try hard to actually mess it up.
Even better? This isn’t any ordinary monkey bread recipe, this one is dressed specifically for the holidays, with its typically sugary sweet, pull apart pastry and a liberal buttered eggnog cream poured overtop.
Eggnog Monkey Bread
1 can (16.3 oz) regular refrigerated biscuits, no flaky layers or butter flavored
3/4 cup sugar
1/2 tsp nutmeg
6 tbsp butter, melted
1. Mix 1/4 cup of the sugar and the nutmeg, stirring to combine.
2. Separate the biscuits and use a pair of kitchen shears to cut each one into 4-6 pieces and put the cut pieces in a large zip locking bag, or a large tupperware.
3. Add the sugar mixture to biscuits, seal, and shake well to evenly coat the biscuit pieces.
4. Transfer the sugared biscuits to a greased 6 cup bundt pan.
5. Mix melted butter and the remaining 1/2 cup of sugar and pour it all over the biscuits in pan.
6. Bake at 350 degrees for 28 minutes, or until golden brown.
7. Let the bread cool in the pan for 10 minutes before removing. To remove, tip the bundt pan upside down onto a serving plate, give it a pat or two if needed to release the bread, and top it with the eggnog glaze.
1 cup powdered sugar
1 tbsp butter, softened
1/2 tsp rum extract
3 tbsp eggnog
1/8 tsp nutmeg
1. Stir together all the ingredients until evenly combined, add more eggnog if you’d prefer a thinner consistency. Drizzle the eggnog glaze over the monkey bread.