Italian Monkey Bread
I made this many moons ago in High School Home Economics class. I loved it then and make it often. Now my kids beg for it!
I made this many moons ago in High School Home Economics class. I loved it then and make it often. Now my kids beg for it!
- Carbohydrate 0.733822436682615 g
- Cholesterol 26.2020833761065 mg
- Fat 9.58619905371874 g
- Fiber 0.0377884602546692 g
- Protein 2.73735737926674 g
- Saturated Fat 6.01306917617249 g
- Serving Size 1 1 Serving (18g)
- Sodium 157.548333695727 mg
- Sugar 0.696033976427945 g
- Trans Fat 0.65729320614993 g
- Calories 99 calories
Step-by-step
- Cut biscuits in fours.
- Mix butter, garlic, Parmesan, and Italian seasoning together.
- Toss biscuits in butter mixture until coated well.
- Pour mixture into a fluted pan.
- Bake at 350(F) for 22-25 minutes or until no longer doughy.
- Or you can put in microwave safe fluted pan and microwave on high for 2-3 min., rotating 1/4 turn halfway through cooking time.
- Let rest 2-3 min.
- Biscuits should be firm and no longer doughy, but not tough.
Garlic performs the heaviest lifting in this savory bake, cutting through the richness of melted butter and sharp parmesan cheese with sulfurous compounds that mellow significantly upon contact with heat. Fresh cloves minced finely distribute these aromatic oils much better than dried powders, ensuring every single dough morsel receives adequate exposure to the seasoned fat.
Reviving Day-Old Portions
Leftover pull-apart bread loses its initial crisp exterior within twenty-four hours when stored in a standard airtight container at room temperature. Restore the textural contrast by breaking the loaf back down into individual pieces and spreading them across a cast-iron skillet over medium-low heat for four to five minutes. Tossing the pieces frequently prevents the cheese crust from burning while allowing the interior crumb to steam open and shed excess moisture. Alternatively, slice stale sections into one-inch cubes, toss them in extra virgin olive oil, and bake at 350 degrees Fahrenheit for ten minutes to yield robust croutons suited for tomato-based soups.
Repurposing Into Savory Bakes
Stale portions also function well as the starch component in an impromptu breakfast strata. Cube the bread into uniform sections and layer them inside an eight-inch baking dish alongside raw spinach, crumbled sausage, and beaten eggs seasoned with salt and black pepper. Allow the mixture to rest in the refrigerator for at least two hours so the dense dough absorbs the liquid custard before baking at 375 degrees Fahrenheit for thirty minutes until the center reaches 160 degrees Fahrenheit.
