Let me just start by saying, OH… WOW… YUM!
If monkey bread is a new concept to you, let me tell you about it. It’s sometimes called “sticky bread” or “bubble loaf” and it is a sweet, sticky, gooey pastry of soft bread covered in butter, cinnamon and sugar.
Because the bread has become so popular (I wonder why, sweet, sticky, gooey deliciousness, I mean, come on!) you can now find a variety of twists on the classic monkey bread.
My “monkey bread twist” was inspired during my first trip to a new restaurant in San Diego, Acme Southern Kitchen (no longer open 🙁 updated March 2017). For Sunday brunch I tried their Jalapeño Bacon Waffle with Fried Chicken and Honey Jalapeño Syrup. HOLY COW!!!
That was one rich, hearty and delicious southern breakfast, which in turn led me to make this version of monkey bread!
- 2 (16.3 oz) cans refrigerated buttermilk biscuits
- ½ cup bacon (cooked & crumbled)
- ½ cup jalapenos (de-seeded & diced)
- 1 cup honey
- ¾ cup butter (melted)
Preheat the oven to 350°.
Slice each biscuit into quarters.
Toss the biscuits with the bacon and jalapenos.
Place in a greased bundt pan.
Whisk the honey and butter together, then pour over the monkey bread.
Place in the oven for 45 minutes.
Very carefully place a large plate or serving dish over the bundt pan and flip the bread on to the plate.
You want to make sure the plate is larger than the bundt pan or the buttery honey goodness will spill over the sides of the plate… and let’s be honest, that would be a tragedy 😉
You can slice into pieces… or just grab it with your fingers and dig in!
Such an amazing combination of salty bacon, sweet honey, spicy jalapeño and buttery biscuit scrumptiousness!
If you’re ever wondering what recipe is coming up next on Little Leopard Book or you want to take a look at where I’m eating around San Diego, check out my Instagram page! I always post behind-the-scenes pics of where I’m eating, what I’m making and what recipes you’ll be seeing soon on LLB!
♣ Vegetarian Option: Omit the bacon to make this recipe vegetarian.