Nothing says Christmas morning in our house like our Christmas Morning Monkey Bread. It’s light and fluffy, sweet and gooey all wrapped in one. The secret ingredient of the butterscotch pudding completely makes the dish. It’s simple to make and always a crowd pleaser.
We have had the tradition of monkey bread on Christmas morning for as long as I remember… I’m talking 30+ years. It has been an ever-evolving recipe but this one right here has stayed tried and true for the past decade. Why fix a tire that isn’t broke?!!? It’s simple to put together, delicious, and is devoured by all! I love that, while it bakes, my kids go nuts over their stocking stuffers, I get my much needed caffeine, and it’s ready right before we go into the rest of the presents! It’s a flawless plan that makes out Christmas mornings so much better!
What is monkey bread?
Monkey bread is usually pieces of dough that have been coated or covered in butter and sugar and then baked to make the perfect breakfast sweet bread.
How long is monkey bread good for?
Monkey bread can be served for 3-5 days after cooking. Keep the bread covered and it will be best reserved after warming in oven or microwave.
Do I have to use butterscotch pudding?
Absolutely not! This is just a great way that we found to sweeten up the bread, but you can absolutely leave out the butterscotch pudding and replace with vanilla or any flavor that you would like. The Jell-O pudding gives the bread the sticky consistency that we love in a monkey bread.
Ingredients for Christmas Morning Monkey Bread:
- 2 cans of buttermilk biscuits
- 1 stick of butter, melted
- Brown Sugar
- White Sugar
- 1 Pack of butterscotch pudding
- 1/2 Cup Chopped Walnuts
How to make:
Preheat the oven to 350 F.
Grease the bundt pan thoroughly. There is nothing worse than having your monkey bread stick to the pan!
Add half of the white sugar and 1/2 of the brown sugar to the base of the pan.
Dice each biscuits into fourths and add evenly around the pan. Be sure the pieces are individual and not all compressed together. This allows for more even cooking.
Next, sprinkle the entire pudding pack and remaining white and brown sugar to the top of the biscuits.
Top with the melted butter.
Lastly, add walnuts evenly.
Bake for 30 minutes. Once baking has been completed, let cool and set for 3-5 minutes. DO NOT let it sit too long. If you do, when you go to flip in onto a plate, parts will stay stuck to the bundt pan, no matter how much you greased it! You will not get the beautiful look you were going for!
Enjoy! It is truly at its best when enjoyed warm, fresh out of the oven!
As a kid, there was always something so comforting about this breakfast dish. It was comforting to always know what to expect. I moved around a lot as a child, and my kids do as well, being military children. I feel like I’m offering them a little bit of comfort and normalcy when we eat the same thing every Christmas morning, no matter which house, state, or country we are in. That to me is why some traditions are so great. They help make your home, well, home.
- 2 Cans of Buttermilk Biscuits
- 1/4 Cup White sugar
- 1/2 C brown sugar
- 1 Stick butter, melted
- 1/2 C chopped walnuts
- 1 box Butterscotch Pudding
- Grease the bundt pan.
- Add half the white sugar and brown sugar to the base of the pan.
- Dice each biscuits in fourths and add evenly to pan.
- Sprinkle the entire pudding pack and remaining white and brown sugar to the top of the biscuits.
- Top with butter.
- Add walnuts evenly last.
- Bake for 30 minutes.
- Let sit for 5 minutes before flipping on plate.
- Enjoy immediately.