Eggnog Monkey Bread
This sweet cinnamon pull apart bread is perfect for the cold weather months. It's baked to golden brown perfection in a bundt pan, turned out onto a serving plate, and then topped with a sweet sticky eggnog infused glaze. Served for brunch or breakfast- it will simply delight your guests.
- 1 can 16.3 oz regular refrigerated biscuits no flaky layers or butter flavored
- 3/4 cup sugar
- 1/2 tsp nutmeg
- 6 tbsp butter melted
For The Eggnog Drizzle
- 1 cup powdered sugar
- 1 tbsp butter softened
- 1/2 tsp rum extract
- 3 tbsp eggnog
- 1/8 tsp nutmeg
In a small mixing bowl, add 1/4 cup of the sugar and the nutmeg, whisking to combine evenly. Set aside.
Separate the biscuits and use a pair of kitchen shears to cut each one into 4-6 pieces and put the cut pieces in a large zip locking bag, or a large tupperware.
Add the sugar mixture to biscuits, seal, and shake well to evenly coat the biscuit pieces.
Transfer the sugared biscuits to a greased 6 cup bundt pan.
Mix melted butter and the remaining 1/2 cup of sugar and pour it all over the biscuits in pan.
Bake at 350 degrees for 28 minutes, or until golden brown.
Let the bread cool in the pan for 10 minutes before removing. To remove, tip the bundt pan upside down onto a serving plate, give it a pat or two if needed to release the bread, and top it with the eggnog glaze.
- Make sure you get the original biscuits and not jumbo ones, not buttered biscuits or any other fancy variety. It will change the results.
- For extra holiday flavor, you can add 1/2 tsp of cinnamon to the nutmeg and sugar mix.
- Liberally spray the Bundt pan with nonstick spray.
Calories: 290kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 424mg | Potassium: 92mg | Fiber: 1g | Sugar: 24g | Vitamin A: 212IU | Calcium: 25mg | Iron: 1mg