Monkey bread is one of those things that I didn’t hear about until I was out of college. It just wasn’t one of those recipes that my family made. However, since then, I have learned that it is a holiday tradition for many. It sounded delicious, so I decided I had to try it out, audition it if you will, to see if it was worth adding to my holidays. You will need:
- Brown Sugar
- Cook and Serve Pudding Mix
I don’t own a bundt pan, or, at least I didn’t. So, when I made these I thought it would be fun to try and make them in individual cupcake tins. I also couldn’t find the biscuits mentioned in the recipe, so I just used a tube of Grands. All this probably meshed together into my downfall.
You see, this was a disaster. Parts of the biscuits didn’t cook all the way while other parts cooked too much. The brown sugar/butter sauce didn’t coat well in this setting either, so what was salvageable wasn’t always tasty. Some parts were super sugary while other parts were just plain biscuit.
However, after I mentioned this to my mother-in-law, she bought me a bundt pan ans a little surprise, so I pulled it out to try again. I will say that I had a lot more success with the proper pan, but that I still had some of the “not fully cooked” issue with the biscuits. There were still some that were gooey. I threw it all back in the oven when I realized what happened, to some success. I still couldn’t get it to come out of the pan in the beautiful ring that the original recipe showed, but it did taste good.
Will I try this recipe again? Maybe. I think if I do, I will try a different type of biscuit to see if I can get better results. However, I think it will be several months before I try this again. I’d much rather give something new a chance before I come back to this.