For me there is just something irresistible about monkey bread! Whether you call it monkey bread, pull apart bread, or something else all-together it is always so good. When it comes hot out of the oven, warm and gooey, it just can’t be beat!
I especially like this White Chocolate Raspberry Monkey Bread because I always love white chocolate and raspberries together. And because it’s perfect for brunch, when you want something just a little different, but it’s also perfect on a cool night when you want something warm from the oven for dessert.
I really hope you guys enjoy this one as much as I do!
If you are wondering why the raspberries have two different looks, it’s because I purposely put the fresh berries on the bottom (or the top when inverted).
Let’s just say a request was submitted by both of my children. The berries baked down a little more than I wanted them to so you will probably be seeing a redo of this recipe in the near future. However, I’m happy to report the flavor is still great!
White Chocolate Raspberry Monkey Bread *inspired by Rob Barrett’s recipe in his book Cooking for Dads Cookbook
White Chocolate Raspberry Monkey Bread
1 can (16,3 ounces) Pillsbury Grands, each biscuit cut into ninths
1 box (3.3 ounces) White Chocolate Pudding Mix
6 tablespoons butter, melted
2 tablespoons sugar (I didn’t use this because I knew I would be adding glaze)
1 cup fresh raspberries, cut into desired size
1/2 cup powdered sugar
few teaspoons of milk (I used Vanilla Almond Milk but you don’t have to, regular milk works just fine)
* if you want more almond or vanilla flavor add 1/4 teaspoon at a time
This is completely optional. The Monkey Bread is sweet enough as is. I just wanted a little glaze for mine.
1. Generously spray a 9 by 9 inch pan with nonstick spray. Cut each biscuit into ninth. Set aside.
2. In large bowl melt 6 tablespoons of butter. Add White Chocolate Pudding Mix and 2 tablespoons if sugar, if using. Stir well to combine ingredients. Evenly coat cut up pieces of biscuit with combined mixture.
3. Pour pieces into 9 by 9 pan, form one even layer. Pour any remaining melted butter mixture over the top of the cut up biscuits. Add the fresh raspberries over the top of mixture in pan.
4. Bake at 350F degrees for about 18 minutes, or until tips are just brown and biscuits are cooked all the way through. If you are adding the glaze, allow pan to cool slightly, then add glaze. Cut or break apart and serve hot.
MAKES 8 SERVINGS
Megamommy Notes: You could use frozen raspberries if fresh raspberries are unavailable.