Monkey bread, a sweet, sticky, and irresistibly delicious treat, is a must-try for anyone with a sweet tooth. In this blog post, I’m going to show you how you can make your own monkey bread at home using simple ingredients.
Ingredients
- 2 loaves frozen bread, softened
- 1/2 c. margarine
- 1 c. brown sugar
- 1 large box vanilla pudding (not instant)
- 2 Tbsp. milk
- cinnamon to taste
Baking Instructions
- Use greased 9 x 13-inch pan or Bundt pan.
- Melt butter; add brown sugar, pudding, milk and cinnamon.
- Break up 1 loaf into round balls; place in pan.
- Pour mixture over and break second loaf over this.
- Rise 2 1/2 to 3 hours.
- Bake 30 minutes at 350°; turn out immediately to cool.
Calorie: 500
Total cooking time:3 hours 30 minutes
Difficulty level: Medium
The Saga of the Sinful Monkey Bread
Welcome my dear sweet-toothed comrades! Let’s dive into the treacherous and tantalizing tale of me, my kitchen, and the infamous Monkey Bread.
The Ingredients: A motley crew
First things first, let me introduce you to the main cast of our story. We’ve got two loaves of frozen bread, softened to perfection, half a cup of margarine (because butter is too mainstream), a cup of brown sugar (to sweeten the deal), a large box of vanilla pudding (not instant, we’re not savages), two tablespoons of milk (just for that extra creaminess), and a sprinkle of cinnamon to taste (because cinnamon makes everything better).
The Set-up: The Battlefield
The stage was set, my trusty 9 x 13-inch pan, greased and ready for action. I also had a Bundt pan on standby because options are necessary in life.
The Process: A Dance of Ingredients
With my sleeves rolled up and my game face on, I melted the margarine, carefully adding the brown sugar, vanilla pudding, milk, and cinnamon into the mix. The aroma wafting from the pot was a blend of sweet, creamy, and just a hint of spice. It was like cooking a cinnamon-scented hug!
The Assembly: A Layered Approach
Next up, I broke up one loaf into round balls and placed them in the pan. It was a task that called for precision, patience…and a lot of self-restraint to not munch on the dough. As I poured the mixture over the first batch, I couldn’t help but feel like a master chef drizzling the perfect sauce over a gourmet dish. The second loaf soon followed, broken up and layered over the first.
The Wait: Impatience and Anticipation
Here’s where things got a little tricky. The bread needed to rise for 2 and a half to 3 hours. Yes, you read that right, hours. Now, I’m not saying I paced in front of the oven for that entire time, but let’s just say my kitchen floor has never been cleaner.
The Bake: Hotter than the Sahara
Finally, the time came for the bread to face the heat, quite literally. I baked it for 30 minutes at 350° and let me tell you, those were the longest 30 minutes of my life.
The Flip: A Daring Maneuver
With the timer beeping its victory song, the moment of truth arrived. I had to turn out the bread immediately to cool. It was a risky business, a flip that required the precision of a trained acrobat. But, fear not, for I emerged victorious (and with all my fingers intact).
The Verdict: Pure Bliss
One bite into the Monkey Bread and I was transported to a world of sweet, gooey bliss. It was the perfect blend of soft bread, sweet brown sugar, creamy vanilla pudding, with just a hint of cinnamon. Absolute perfection.
So, there you have it, folks. The tale of my encounter with the Monkey Bread. It was a journey of patience, precision, and a whole lot of fun. So, grab your aprons, preheat those ovens, and get ready to embark on your own Monkey Bread journey. Just remember, you’re not alone. You’ve got me, your trusty food-blogging comrade, cheering you on every step of the way!
