Oh my gosh – this Maple Bacon Monkey Bread is AMAZING!!! It makes a great addition to a weekend breakfast! #BaconMonth2015
Y’all, this stuff is insane!! My boys devoured the entire pan of this Maple Bacon Monkey Bread without even batting an eye – it’s a good thing they at least let me get pictures before they inhaled it! Of course, when you combine maple syrup, bacon, pecans – you know it’s going to be good! Lawd have mercy, just look at all those biscuit pieces drenched in maple syrup and covered in bacon and pecans!! Swoon!! I did get to taste a corner piece before it disappeared and I can’t wait to make this again!! As it was baking my kiddos were coming into the kitchen like vultures wanting to know what I was baking – so be warned, it won’t last long!
Although monkey bread is usually made in a bundt pan, I went with a 9×13-in baking pan for this recipe. I wanted to make sure there was a good biscuit ratio to all the yummy toppings! I don’t have a platter large enough to hold this, so I used parchment paper and grabbed my largest cutting board. Be super careful flipping this over – I almost dropped mine!! Eeek!
For my readers who live outside the United States, I know some of you are not able to get your hands on refrigerated biscuits. You can use a homemade biscuit recipe – you can see my homemade buttermilk biscuit recipe here. You may need to adjust the baking time a bit, so just keep an eye on it as it bakes! 🙂
Although my family totally digs the bacon with the biscuits, some of you may think it’s a bit weird. I think it would be equally fantastic without the bacon and just with the maple and pecans!
by Jamie @ Love Bakes Good Cakes
- ½ cup real maple syrup
- 4 tbsp. butter
- ⅔ cup packed light brown sugar
- ½ cup all-purpose flour
- 1 tsp. vanilla extract
- 12 oz. bacon, cooked and crumbled
- ½ cup chopped pecans
- 3 tubes (7.5 oz. each) refrigerated biscuits, cut each biscuit into quarters
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