Tuesday, May 19, 2009

Monkey Bread

I made Monkey Bread today using a recipe off of the Pioneer Woman blog.
It's very good, but it's not the most incredible thing I've ever had. Just really gooey biscuits...
I had a piece of it warm, but most places say to serve it cool, so I had one cool too. I don't think I have a preference. The bottom pieces are very very crisp. The top, very very gooey. VERY gooey. Even though the sauce covered all the pieces it sunk down and didn't coat the pieces that were at the top of the baking dish. I didn't use ALL the butter- but there is so much on it that I'm kind of glad I didn't. I'm just dunking crisp pieces from the bottom in the top of the bread :)

These are the pieces of biscuit all cut up, and tossed with cinnamon sugar. And the butter and brown sugar ready to be melted.

And then the bread covered in the butter mixture, plus a picture of the butter I didn't use. (Man does this recipie use a lot.) And finally a picture of it right out of the oven. The picture up top is the final product, flipped out of the pan.

I'm not sure I'll make it again. Have to see what Kevin says. It was pretty cheap though 4 cans of Great Value biscuits were $1.68. (I used all 4 cans because they seemed smaller than the brand name cans, and the recipe calls for 3 cans.) Then it's just 2 sticks of butter (probably the most expensive part of the recipe), 1 cup sugar, 2 tsp cinnamon, and a half cup of brown sugar.

Edit: The bread is cooled now and it is SO good. A bit too gooey, IMO, but now it's soft and chewy, and very flavorful. YUM!