Sometimes, you just should not mess with a good thing.
Like your mom’s recipes.
Especially when she only has a handful of them. Seriously, do not be stupid like me and try to make them better or give them more of a wow factor. It just does not work.
I tried with the monkey bread and failed.
Alright, is was not that bad and the bread was still pretty delicious, but hers is better.
So that is what I am showing you today. Actually, over the next three days I will be showing you all recipes that come from my mom. It is crunch time and that just means, everyone wants and needs easy recipes. Well, my mom? Yeah, she totally has you guys covered.
Two of the recipes actually completely break all my food “rules”. Which is really, just use homemade ingredients, never store-bought.
But it is Christmas and tradition is tradition.
FYI, I love traditions. So I will not be breaking them anytime soon.
We eat this monkey bread on Christmas morning and only Christmas morning every single year!
The secret to her monkey bread?
Butterscotch pudding. Yes, yes, yes. It is simply amazing. Some people put their pudding in cookies, but my mom coats her monkey bread in it. I know, she is a genius.
It is an incredible treat for Christmas morning, warm rich and gooey. The best part is that it is so simple! Just make the bread on Christmas Eve and then pop it in the oven on Christmas morning.
Here is the thing, with this batch of monkey bread you see here. Honestly, it normally looks like ten times gooier, sweeter and well… just better.
But this was the first thing I made in the new kitchen and man, can I just say that getting adjusted to a new kitchen and new light is terrible.
Uhg. So not fun.
Anyway, this new kitchen has this terrible “decorative” oven. Kind of like this one. Meaning it is meant to look old and fancy, but honestly, is the worst thing ever. I have decided it just sucks the juice out everything, but somehow manages to still not actually cook anything. Oh, and I should also mention that this oven does not even fit a cookie sheet in it. WHAT?!? Now seriously, how can I work with that?
Anyway, what I am trying to say is that this bread actually should look better when you make it. The coating creates its own gooey sauce and it is just awesome.
I mean, this bread still tasted awesome, but the looks just were not quite there. Bummer.
Mom’s Ridiculously Easy Butterscotch Monkey Bread.
Servings: 16 servings
Calories Per Serving: 673 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 2-3 loaves of defrosted Rhodes bread dough
- 3 boxes butterscotch pudding mix do not use instant
- 1 1/2 cups brown sugar
- 2 sticks (1 cup) unsalted butter melted
View Recipe Comments
- Grab 3 medium size prep bowls. Add the melt the butter to the first, the butterscotch pudding to the second and brown sugar to the third.
- Grab your defrosted bread dough loaves and, using a sharp knife, cut the dough into bite size (or larger if you're in a hurry - this is my mom's way, she is always in a hurry!) pieces. Working one piece at a time, dip the balls into the melted butter, allowing excess butter to drip back into bowl, then butterscotch pudding and then roll through the brown sugar. Layer the balls evenly in your greased bundt pan. Repeat with the remaining balls. If you have any butter, butterscotch pudding or brown sugar left over pour or sprinkle the leftover over on top the bread.
- Cover the Bundt pan with plastic wrap and place in warm place for 40 to 45 minutes or place in the fridge overnight. Preheat your oven to 350 degrees F.
- Place the monkey bread on a cookie sheet and bake for about 40-50 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven and allow it to sit for about 10-15 minutes. The turn the bundt over onto a plate for 5 minutes or so. Serve warm!
This is how Gerard’s eat, no extra plates necessary. And I am not going to lie, we almost never use forks with it either.
*Oh and Don’t forget to enter to win A KitchenAid Stand mixer. The giveaway is going to be ending soon!! Enter here!