Caramel Pecan (or raisin) Monkey Bread Recipe
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Category: |
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Ingredients: |
Ingredients: 4 tubes refrigerator biscuits
1 C. sugar
2 tsp. cinnamon
1 C. pecan pieces, divided
2 small pkgs. regular butterscotch pudding (NOT instant)
1 C .brown sugar
1 stick oleo, melted
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Directions: |
Directions:Grease a bundt pan (even if Teflon). Pour half of the pecans in the pan. Put cinnamon and sugar into a bowl or ziploc. Pop open two tubes of biscuits. Cut or pinch each biscuit into halves and drop into cinnamon sugar. Shake to cover biscuit. Put biscuit pieces on top of pecans. Pour remaining pecans on top of biscuit pieces. Prepare remaining tubes of biscuits and put on top of layers. Sprinkle the pudding powder and brown sugar over the biscuit pieces. pour melted oleo on top. Let set on counter overnight. Bake at 350º for 1 hour. Use an extra cake pan or cookie sheet to catch caramel drippings in oven. Turn over onto a plate with sides high enough to contain the caramel syrup immediately after removing from oven.
1) Can replace pecans with raisins
2) Can make recipe in two loaf pans instead of a bundt pan. Cook for 30 minutes rather than 1 hour if you do this. Use one tube of biscuits as the bottom layer in each pan, and divide the pudding, brown sugar, and melted oleo between the pans. |
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