Mom’s Ridiculously Easy Butterscotch Monkey Bread
The recipe Mom’s Ridiculously Easy Butterscotch Monkey Bread can be made in about 1 hour. This recipe serves 8. One serving contains 687 calories, 7g of protein, and 26g of fat. For 94 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 1493 people have made this recipe and would make it again. It is brought to you by Half Baked Harvest. Head to the store and pick up bread dough, brown sugar, butterscotch pudding mix, and a few other things to make it today. With a spoonacular score of 6%, this dish is improvable. Try Grands Monkey Bread | Easy Monkey Bread {Perfect For Holiday Mornings!}, Butterscotch Caramel Monkey Bread + Video, and Banana Brioche Monkey Bread With Moloko Milk Stout Butterscotch for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
2-3 loaves of defrosted Rhodes bread dough
1 1/2 cups brown sugar
3 (1 ounce boxes) butterscotch pudding mix, DO NOT use instant (just the powder)
2 sticks (1 cup) unsalted butter, melted
Equipment:
bowl
plastic wrap
kugelhopf pan
knife
oven
baking sheet
Cooking instruction summary:
Grab 3 medium size prep bowls. Add the melt the butter to the first, the butterscotch pudding to the second and brown sugar to the third. Grab your defrosted bread dough loaves and, using a sharp knife, cut the dough into bite size (or larger if you're in a hurry - this is my mom's way, she is always in a hurry!) pieces. Working one piece at a time, dip the balls into the melted butter, allowing excess butter to drip back into bowl, then butterscotch pudding and then roll through the brown sugar. Layer the balls evenly in your greased bundt pan. Repeat with the remaining balls. If you have any butter, butterscotch pudding or brown sugar left over pour or sprinkle the leftover over on top the bread.Cover the Bundt pan with plastic wrap and place in warm place for 40 to 45 minutes or place in the fridge overnight. Preheat your oven to 350 degrees F.Place the monkey bread on a cookie sheet and bake for about 40-50 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven and allow it to sit for about 10-15 minutes. The turn the bundt over onto a plate for 5 minutes or so. Serve warm!
Step by step:
1. Grab 3 medium size prep bowls.
2. Add the melt the butter to the first, the butterscotch pudding to the second and brown sugar to the third. Grab your defrosted bread dough loaves and, using a sharp knife, cut the dough into bite size (or larger if you're in a hurry - this is my mom's way, she is always in a hurry!) pieces. Working one piece at a time, dip the balls into the melted butter, allowing excess butter to drip back into bowl, then butterscotch pudding and then roll through the brown sugar. Layer the balls evenly in your greased bundt pan. Repeat with the remaining balls. If you have any butter, butterscotch pudding or brown sugar left over pour or sprinkle the leftover over on top the bread.Cover the Bundt pan with plastic wrap and place in warm place for 40 to 45 minutes or place in the fridge overnight. Preheat your oven to 350 degrees F.
3. Place the monkey bread on a cookie sheet and bake for about 40-50 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven and allow it to sit for about 10-15 minutes. The turn the bundt over onto a plate for 5 minutes or so.
4. Serve warm!
Nutrition Information:
covered percent of daily need
