Monkey Paw(Bread)
A decadent bread pudding with sweet cinnamon-sugar coating, gooey nuts, and caramelized brown sugar, perfect for dessert or indulgent brunch gatherings.
Ingredients
Instructions
- Mix cinnamon and sugar in a bowl.
- Cut biscuits into quarters.
- Dip biscuit pieces into the cinnamon and sugar mixture.
- Layer the coated biscuits and nuts in a well-greased Bundt pan.
- Heat margarine and brown sugar until syrupy.
- Pour the syrup over the layered biscuits and nuts.
- Place the pan into a cold oven.
- Turn the oven to 350°F (175°C) and bake for 35 minutes.
- Let stand for 5 to 10 minutes, then invert onto a plate to serve.
Tips & Substitutions
For a richer flavor, consider using a mix of pecans and walnuts. If you prefer a lighter option, you can substitute margarine with unsalted butter. To prevent sticking, ensure the Bundt pan is well-greased, and you can also add a sprinkle of cocoa powder to the pan for a chocolatey twist. For a fun variation, try adding chocolate chips or dried fruits to the biscuit layers.
Serving Suggestions
Serve warm as a delightful breakfast or brunch treat, and consider pairing it with a side of fresh fruit or a dollop of whipped cream. This dish also pairs beautifully with Awesome Zucchini Bake for a savory contrast. For a special occasion, drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week. To reheat, place individual pieces in the microwave for about 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Monkey Paw(Bread) contains roughly 2121 calories, with 25g protein, 286g carbohydrates, and 103g fat. It is an excellent source of iron (54% of the Daily Value), protein (50% of the Daily Value), and vitamin C (37% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen biscuits instead of canned?
Yes, frozen biscuits can be used, but they should be thawed and at room temperature before cutting. This ensures they will coat well in the cinnamon and sugar mixture and bake evenly. Adjust baking time slightly if needed, keeping an eye on them to ensure they're fully cooked.
What can I substitute for brown sugar?
If you don't have brown sugar on hand, you can make a quick substitute by mixing white sugar with a little molasses (1 tablespoon of molasses per cup of sugar) to achieve a similar flavor and texture. Alternatively, you can use coconut sugar for a healthier option, though it may alter the flavor slightly.
Can I make this recipe ahead of time?
Yes, you can prepare the layers of biscuits and nuts in the Bundt pan, cover it tightly, and refrigerate overnight. When ready to bake, simply take it out, pour the syrup over, and bake as directed. This makes it a perfect option for brunch gatherings or holiday breakfasts!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).