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Updated March 20, 2017
Pillsbury Grands! Biscuits
cans (16.3 oz) Pillsbury™ Grands!™ Refrigerated Biscuits
Preheat oven to 350°F. Open the Grands!™ biscuits and slice each biscuit into 4 pieces. Place in a large, microwave-safe bowl with melted butter, and sprinkle with 3/4 cup of the sugar plus the nutmeg. Stir until all of the biscuit pieces are well coated.
Transfer biscuit pieces into a large Bundt pan sprayed with nonstick baking spray.
There will be a bit of leftover butter in the microwave-safe bowl. Add remaining sugar and 1/4 cup of eggnog to the bowl. Microwave until bubbling, about 2-4 minutes.
Drizzle eggnog mixture over the biscuit pieces. Bake monkey bread until golden brown, about 32-38 minutes. Remove and cool until just warm to the touch, then invert pan on a large serving platter.
Whisk together remaining eggnog, powdered sugar, and rum. Drizzle over warm monkey bread. Sprinkle with nutmeg to garnish, if desired.
More About This Recipe
- Spiced Eggnog Monkey Bread is the perfect holiday treat for breakfast, brunch or snack time.The first time I ever ate monkey bread was at my friend Sarah's house. We'd walked home from school on a chilly, winter day and, like a pro, she started pulling cans from the fridge and tossing Pillsbury biscuit pieces with butter and sugar and cinnamon.It was popped into the oven for a half hour or so, then out came a golden, caramel-y loaf of monkey bread. I thought it was better than donuts. And cinnamon rolls. And cinnamon roll donuts! I pledged to make it again and again.Monkey bread is such a simple snack. It's easy to pull together, and kids and grown-ups all love the playful, finger-friendly serving style of this warm and sweet comfort treat.Over the years, I've made dozens of variations on monkey bread. But my favorite has to be the golden Bundt pulled from my oven this week. Spiced with nutmeg and eggnog and topped with a buttery rum frosting, this Spiced Eggnog Monkey Bread may just happen to be better than donuts, and cinnamon rolls, and even the all-time fave monkey bread recipe!Try tossing a batch together this week, celebrate the holidays with a sweet and simple treat, and enjoy just how fun it can be to eat food with your fingers!Gather 'round ye olde eggnog yule loaf. Forget about sticky fingers and start celebrating – just pull, eat, and enjoy!
Eggnog monkey bread is a sweet cinnamon pull apart bread is perfect for the cold weather months and the holiday season. Baked to golden brown perfection and then topped with a sweet sticky eggnog infused glaze, this bread will delight all your guests.
Monkey Bread is one of the sons’ favorite things to eat, and it’s little wonder why.
It’s sticky, it’s sweet, and it’s basically dessert that they have permission to eat for breakfast.
Even better? This isn’t any ordinary monkey bread recipe.
This one is dressed specifically for the holidays, with its typically sugary sweet, pull apart pastry and a liberal amount of buttered eggnog cream poured overtop.
While it might sound like a challenge to make, don’t worry! It’s not!
We’ve made this super simple to make, so simple you’d have to try hard to actually mess it up.
GET THE RECIPE HERE.
If you love eggnog and holiday baking as much as I do, celebrate with my friends over at Safest Choice™. Talk eggnog, holiday baking, and more—you can even share your photos and recipes, too! Search #SafeNog on Twitter, Facebook, Instagram, and Pinterest to join in the conversation!
Eggnog Streusel Bread
It’s less than 3 weeks until Christmas, and if you’re like me, you still have a to-do list that is much longer than you would like it to be! While life seems to be busier than ever, it’s important to me that I’m still spending time with family while working on that long to-do list.
One way that I can make that happen is make sure that the treats that I’m making are quick and easy while still being delicious. Enter this eggnog streusel bread. No mixer, no yeast, no long bake time. You can have this bread in the oven in 15 minutes. It’s that easy.
This quick bread is filled with one of the favorite flavors of the season, eggnog. Cinnamon. nutmeg, and a hint of cloves are infused throughout the bread and streusel to enhance the flavor of the eggnog and to give the flavor an added warmth. Have a slice for breakfast with your morning coffee or serve a couple of slices for dessert. Either way, you get to enjoy the flavors of the season while making sure to spend time with your family during the holidays!
Drunken Monkey Bread Recipe
Christmas morning: the true story of Christmas has been read, presents are unwrapped, the kids have stars in their eyes as they flutter around trying to decide what to play with first. Dad is tenaciously assembling toys with a million pieces each, and you…
You, in your robe and new Christmas jammies, have picked up the wrapping paper and are now working on a brilliant holiday breakfast to keep the Christmas magic alive.
In planning for meals on Christmas Eve and Christmas Day, I like to incorporate dishes that can be made ahead.
That way, during all the excitement, I’m not tucked away in the kitchen, missing out on memory-making moments.
My Drunken Monkey Bread Recipe is a dish I make only on very special occasions.
It’s rich, loaded with flavor, and ultra sweet. So much so, I’d feel bad serving it to my kids on regular mornings, then sending them off for teachers to manage.
Christmas morning is different, though.
The little nippers are so hyped-up on Christmas magic, a bit of sugar isn’t going to make much of a difference.
I first remember eating Monkey Bread at my Aunt Millie’s house, as a little girl.
Aunt Millie had a strong personality, an infectious laugh, and whole lot of spunk. I could count on her to have sticky-sweet Monkey Bread, hot and ready for the holidays, and a big smile and joke for her nieces and nephews.
This Drunken Monkey Bread Recipe is in honor of Aunt Millie, who I’m certain did not liquor-up her version, but would have loved it all the same.
Adding a little booze to your monkey bread recipe, is strictly about flavor.
Along with the butter, sugar, and orange zest, a nip of your favorite liquor will saturate the dough, and leave a rich undertone that makes monkey bread just as exciting for the grownups as the kids.
Most of the alcohol evaporates while the bread is baking, so I’m comfortable serving it to the entire family.
This particular monkey bread recipe is a quickie version, incorporating frozen bread dough, to decrease your time in the kitchen.
You can make it “ahead” in two different ways.
1. One day ahead, let the dough rise according to package instructions. Then cut and sugar the dough, place it in a bundt pan, and pop it in the fridge. On Christmas morning simply whisk together the syrup, pour over the top, and bake.
2. Christmas Eve night, place the dough out to thaw and rise over night, covered in plastic wrap sprayed with non-stick cooking spray. Christmas morning, cut and sugar the dough, place it in a bundt pan, immediately pour the syrup over the the top, and bake.
The differences in the two methods:
Method 1 needs to bake a little longer (approximately 1 hour) and creates a tender uniform loaf that you slice, but takes less of your time on Christmas morning.
Method 2 takes a little more time to put together in the morning, yet bakes faster (approximately 40 minutes) and comes out of the pan as more of a segmented pull-apart bread.
Both methods bake up a ridiculously moist and flavorful breakfast bread with a crusty exterior, that will be a hit Christmas morning.
I plan to serve Drunken Monkey Bread Recipe with spinach artichoke breakfast bake and fresh berries, a meal my family will certainly remember.