Monkey Bread

I loooooove monkey bread and always thought it must be difficult to make because it's so scrumptious. However, it mocks me greatly with how easy it is. Most people make it in a bundt pan, but I like to be able to control portions. For my family of four--two being under the age of 7--we ate one and a half loaves. But we were hungry and we are pigs. :) If you're going to make some for a big group just triple the recipe and bake in a bundt pan. I used Grands low fat buttermilk biscuits and they were perfect. You can also bake without the butter and brown sugar mixture and dip in cinnamon roll icing. Either way you serve it, it's DIVINE!  Serves 4 to 6.

Monkey Bread

1-3.5 oz box bake and serve butterscotch flavored pudding
1 can buttermilk biscuits
1/2 c white sugar
1 tsp ground cinnamon
1/4 c butter (1/2 stick)
2 Tbsp brown sugar

1. Preheat ove to 350 degrees. Shake pudding on bottom of regular sized bread loaf pan, just until it covers the bottom completely; should be less than half of the bag.
2. Open biscuit tub and cut each biscuit into four pieces.
3. Add white sugar and cinnamon to a gallon ziplock bag, seal, and shake to mix. Add biscuit pieces to the bag, seal, and shake until each piece is coated. Spread evenly in loaf pan. If desired, sift any extra cinnamon sugar over warm, lightly buttered toast.
4. In small saucepan, melt butter over medium heat. Add brown sugar, stirring constantly with wooden spoon until it turns an even brown color; pour evenly over bread.
5. Bake, uncovered, until tops are brown, 25 to 35 minutes. Let sit 5 to 10 minutes then tip upside down onto cooling rack. Scrape the extra ooey gooey caramel goodness that sticks in the pan and add it to the top. Sooooo yummy. Don't hog it all yourself!