Praline Monkey Bread


1 large Granny smith apple, coarsely chopped

1/2 cup sugar

1 teaspoon ground cinnamon

two (16.3 Oz.) cans refrigerated biscuits

1 cup chopped pecans (Note: reserve some of the whole pecan pieces)

1 cup packed light brown sugar

1 teaspoon vanilla extract

3/4 cup unsalted butter, melted

Preheat your oven to 350, then grease a 12 cup bundt pan with olive oil spray.

In a large bowl, add sugar and cinnamon, then stir to mix.

Separate biscuits then cut each into four pieces.

Add biscuit pieces and apple chunks to the cinnamon sugar mixture, tossing to coat.

In a separate bowl, whisk together brown sugar, vanilla and melted butter, then stir in pecans pieces.

Add half of the butter mixture to the bottom of the bundt pan. Sprinkle in some of the whole pecans halves, then lay biscuit pieces on top.

Pour the remaining half of the butter mixture atop the biscuits. Bake the monkey bread for 28 to 32 minutes or until it is cooked through.

Remove the pan from the oven and allow bread to cool for 10 minutes in the pan.

Invert bread it onto a serving platter. Enjoy!
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