Not only delicious, but incredibly simple to make.
Easy Butterscotch Monkey Bread
Chef Jaime Teigen
10-15
15 minutes
American
Breads / Breakfast
This monkey bread is not just about flavor; it's about the experience of pulling apart those soft, sweet morsels and enjoying them with family and friends. Ideally suited for a leisurely Easter brunch, it pairs wonderfully with coffee and a fresh fruit salad. As you gather around the table, the joyful anticipation of diving into this decadent treat will elevate the mood and spirit of your celebration. So whip out your cast iron Dutch oven and treat your guests to a dish that's as fun to make as it is to eat!
Ingredients
2-3 loaves of bread dough (may use Gluten Free bread dough if needed)
3 - 3.5 oz boxes butterscotch pudding mix (do not use instant)
- 1 1/2 cups brown sugar
- 2 sticks (1 cup) unsalted butter melted
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6-7 qt Dutch oven
Medium Prep Bowls
Kitchen Shears
Whisk
Small Saucepan
Directions
- Preheat your oven to 350 degrees F.
- Melt butter in saucepan over low heat.
Grab 2 medium size prep bowls. Add the melted butter to the first, the butterscotch pudding and brown sugar to the second. Whisk the pudding and brown sugar to combine.
Grab your bread dough loaves and, using kitchen shears (or a sharp knife), cut the dough into bite size pieces. Working one piece at a time, dip the balls into the melted butter, allowing excess butter to drip back into bowl. Then dip balls in the butterscotch pudding and brown sugar mix.
Layer the balls evenly in your greased 6-7 quart Dutch oven. Repeat with the remaining dough balls.
If you have any butter, butterscotch pudding/ brown sugar mixture left over, pour or sprinkle the leftovers on top of the bread.
- Cover the Dutch oven.
- Bake for about 40-50 minutes until the crust is a deep dark brown on top.
When your Monkey Bread is finished cooking, remove it from the oven and allow it to sit for about 10-15 minutes.
- Serve warm for breakfast or with ice cream for dessert.