Tuesday, March 30, 2010

Easter breakfast idea: Monkey Bread

I enjoy having a big breakfast on Easter. This year I am going to make Monkey Bread. It is something you can make before going to bread and let rise and then bake first thing in the morning. My mom would usually make this every summer when we were at my grandparent's cabin. I remember always looking forward to it. The Rhodes Rolls website has a two minute movie tutorial you can watch. They call the recipe Butterscoth Bubbleloaf.

Monkey Bread (aka Butterscoth Bubbleloaf, from Rhodes website)

24 Rhodes Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

You can just eat this or you can serve with eggs and bacon or your other favorite breakfast dishes. It is delicious!

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