Butterscotch Pudding Monkey Bread

Ingredients

• 1/2 cup butter
• 1/2 cup brown sugar
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 (12 ounce) packages refrigerated biscuit dough
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch bundt pan.
2. In a small saucepan, melt butter over low heat. Add brown sugar, corn syrup, cinnamon and nutmeg. Stir until sugar is dissolved. Pour into prepared bundt pan.
3. In a medium bowl, combine pudding mix and biscuit dough. Cut into 1-inch pieces and place in prepared pan. Sprinkle with chopped pecans.
4. Bake for 30 to 35 minutes, or until golden brown. Cool for 10 minutes before inverting onto a serving plate.

Interesting Facts

• Monkey bread is also known as “pull-apart” bread because it is eaten by pulling off individual pieces.
• Monkey bread is often served as a breakfast or brunch dish.
• Butterscotch pudding mix is a convenient way to add a delicious butterscotch flavor to this monkey bread.