A delightful twist on the classic monkey bread, this recipe features a rich caramel flavor and crunchy pecans for a satisfying treat.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture.
In a mixing bowl, combine the pudding mix, brown sugar, cinnamon, and chopped pecans.
Mix thoroughly to ensure an even distribution of flavors.
Melt the butter in a shallow bowl.
Use a microwave or stovetop to melt the butter evenly.
Cut the biscuits into quarters.
Use a sharp knife to make clean cuts.
Dip each biscuit piece into the melted butter, then coat it in the pudding mixture. Place the coated pieces into a greased tube pan.
Layer the pieces evenly for a uniform bake.
Bake in the preheated oven for 30-35 minutes, or until golden brown.
Check for doneness by inserting a toothpick into the bread; it should come out clean.
Allow the bread to cool in the pan for 10 minutes, then invert onto a serving plate.
Cooling helps the bread hold its shape when inverted.
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