MARDI GRAS PULL APART BREAD

Feb 01, 2024August 13, 20240 12
Throw Me Somethin!
MARDI GRAS PULL APART BREAD
MARDI GRAS PULL APART BREAD
MARDI GRAS PULL APART BREAD
MARDI GRAS PULL APART BREAD
MARDI GRAS PULL APART BREAD
by in Breakfast, Dessert

Time: 30 min

Serves 4-6

Rating

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Ingredients

3 cans buttermilk biscuits, non-flaky variety
3/4 cup granulated sugar
1/4 cup King Cake Filling blend
2 sticks butter
1/2 cup brown sugar
2 tsp Cookie Vanilla Extract
1 cup powdered sugar
1-2 Tbl milk
Purple, Green & Gold sugar food coloring

Add this fun recipe to your carnival time celebration lineup. Pull Apart Bread, aka Monkey Bread, is a crowd pleaser. Perfect for breakfast. A great addition to a parade day brunch. We love this one for dessert. Looking for a little post late-night revelry snack? This is the one! All you need is canned biscuits from the refrigerator section and our King Cake Filling blend. Bake this warm, syrupy beauty up in a bundt, and you’ll be crowned “best host ever.”

King Cake Filling is our February Spice Blend of the Month. We offer our Spice Blend of the Month for one month only. Missed out on King Cake Filling and want to make this recipe? Easy. Grab our British Cake Spice and combine with sugar – our Vanilla Bean Sugar or Cinnamon Sugar would be perfect in combination to fill your next King Cake to perfection!

Instructions

1.Heat oven to 350°F. Spray a bundt pan with nonstick spray.
2.Open all the biscuits and cut each biscuit into fourths. Kitchen shears work great for this.
3.Combine the sugar and King Cake Filling blend in a gallon-sized zip-top bag. Add in about 1/3 of the biscuit pieces. Shake to coat. Repeat with the remaining biscuit pieces, working in batches, and shaking to coat evenly.
4.Pour the biscuit pieces and any remaining sugar mixture from the zip-top bag into the bundt pan.
5.In a small saucepan over medium-low heat, melt the butter and stir in the brown sugar. Stir until the mixture is an even brown color and well combined. Pour over the biscuits in the bundt pan.
6.Bake for 25-35 minutes or until the crust is deep golden brown. Allow to cool in the pan for 10 minutes. Turn out onto a wide, rimmed platter - the syrup will run over the bread, so you want a platter that will hold the syrup. Allow to cool for another 10 mins before glazing.
7.Combine the powdered sugar and 1 Tbl milk. Add more milk to adjust the consistency. Divide the glaze amongst 3 bowls and color with the food coloring. Use the three colors of glaze to drizzle over the bread.
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