Mom deserves an extra special breakfast Mother’s Day morning; hopefully… in bed. (Champagne optional).
Astound her with this Maple Bacon Monkey Bread. Her toes may twinkle, her hair spiral, and giggles burst forth. She will know she is loved, appreciated, and admired.
Cheers to you Sunday and every day!
- 1 cup granulated sugar
- 11 pieces cooked bacon, crumbled
- 20 ounces of refrigerated buttermilk biscuits (3 small [7.5 ounce] cans, or 1 1/2 large [16 ounce] cans), cold*
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup + 2 Tablespoons pure maple sugar
Preheat oven to 350°F. Spray a Bundt pan with nonstick spray and set aside. Place the granulated sugar and the bacon crumbles into a large resealable plastic bag. We prefer Jumbo size if you have it available. Shake the sugar mixture until the bacon is completely coated. Set aside.
Open the biscuits and cut them in quarters. Place the biscuit sections into the resealable plastic bag and continue to shake until well coated. Place the biscuits into the Bundt pan making sure to get all of the sugar and bacon bits. Now place the Bundt pan in the refrigerator while you make the maple sauce.
Melt the butter in a small saucepan over medium heat. Add the brown sugar and maple syrup and continue to stir until well combined. Remove the pan from the heat and carefully drizzle the sauce over the biscuit pieces. Place the Bundt pan on a cookie sheet and into the oven. Bake 25 to 30 minutes, until the top is golden brown. Remove and cool 5 to 10 minutes before turning the Monkey Bread out on a plate to serve.
Carpool Crunch: If you don’t have time to fumble with making bacon, buy fully cooked bacon and cut into small pieces.
Sugar Mommas Note: *We like Pillsbury Simply Buttermilk Biscuits.