This has long been a favorite of ours; but I usually only make it with soup which means it is a fall/winter food. After a summer without it, kids are scarfing it when I’ve made it this fall. No leftovers yet! We can easily polish off two pans which means each pan serves about five or six. Hmm. That means the servings are HUGE though. Well yes we do need a little self-control, now, don’t we?
Well, so buy a bag of frozen bread dough from Kroger (couldn’t find it at W-mart last time I looked); thaw 1.5 loaves as per package directions (I really don’t know how to thaw 1.5 loaves; we always do two pans of Monkey Bread which is three loaves. Maybe you could partially thaw it and then cut it? Or bake the extra half loaf as a small loaf of bread? Make two pans and freeze one? Or, best idea yet: make the double batch and take the extra pan to a neighbor. They’ll love you forever).
Anyway.
About an hour and a half before supper time, make caramel and grease two bundt or angel food pans well.
For caramel for one pan, mix the followig:
¼ cup cook-n-serve vanilla pudding powder
¾ cup margarine
¾ cup brown sugar
½ teaspoon cinnamon
1 teaspoon milk/water
Melt in microwave for 45-60 seconds. Don’t let it boil or it will become stiff! For two pans, do two separate batches.
To assemble, layer 1/3 of the caramel, 1/2 bread loaf (cut into bite-size pieces), 1/3 of the caramel, 1/2 bread loaf, 1/3 of the caramel, and end with 1/2 of a bread loaf. Let rise until ~double, about 30-45 minutes. This might sound complicated but it’s really not; it’s very simple!
Bake 20-30 minutes at 350. Invert onto plate. Enjoy hot & fresh!
Ready to rise -
Ready to eat.
YUMMMMMM!
That looks soooo good!!! I will have to try it! Thank you for sharing :)
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