When No One’s Watching {Recipe: French Toast Monkey Bread}

There are things I do when no one is watching that I’m not so proud of. Today, I took a giant swig of my coffee creamer.. by itself… WITHOUT the coffee.

I couldn’t help it though. Have you tasted the International Delights Cold Stone Creamery Sweet Cream coffee creamer? Holy cow, that stuff is good. I mean really, really good.

I’ve also been known to take a nibble of KerryGold butter, by itself. We won’t get into that now though.

Back to the creamer, meant for coffee…

I have it bad for the creamer. So bad that I knew I couldn’t have it around or I would be sneaking drinks of it, without my coffee, more often than I’m willing to admit. But, what could I make with coffee creamer to eliminate its temptation? That was the question.

As I was pondering, my mind went back to the time I made Eggnog French Toast. That was soooo good. And coffee creamer is kind of like eggnog, right? It’s thick and creamy and flavorful. But, I didn’t want French Toast. I wanted Monkey Bread. So I did what any normal person would do and made what I am calling French Toast Monkey Bread, and used my International Delight tastes so good it should be illegal coffee creamer to up the ante on this creation.

This Monkey Bread isn’t actually toasted…but each piece is dredged in a thick and creamy egg custardy situation, with cinnamon and brown sugar and all that’s good in the world.

Who knows what you’ll do when no one’s watching with something this good around?

Naturally, this can be made with regular whipping cream instead of coffee creamer (but why would you?). I topped mine with a buttery brown sugar mixture, but I wonder what would happen if you used a maple syrup concoction instead, for a more “French Toast” topping flavor? I’m going to find out soon and will let you know!

Also there’s a regular, non-“French Toast” version of Monkey Bread recipe over here.

French Toast Monkey Bread
 
Prep time
Cook time
Total time
 
A unique twist on an old favorite - French Toast Monkey Bread! Great for breakfast or for snack!
Ingredients
  • 1 cup heavy whipping cream or International Delight Cold Stone Creamery Sweet Cream coffee creamer
  • 2 eggs, beaten
  • 2 Tablespoons ground cinnamon
  • 2 Tablespoons vanilla
  • 2 cans of Pillsbury buttermilk biscuits
  • ½ cup butter, melted
  • 1 cup brown sugar
  • Powdered Sugar, if desired
Instructions
  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray.
  2. Whisk together cream, eggs, cinnamon and vanilla.
  3. Cut each biscuit into quarters. Dip each biscuit in the cream mixture and place in the fluted tube pan. Continue until biscuits are all coated and evenly distributed in the pan.
  4. Combine the butter and brown sugar and pour evenly over biscuit pieces.
  5. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes.
  6. Turn upside down onto serving plate and sprinkle with powdered sugar; pull apart to serve. Serve warm.

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Comments

  1. Kerrie Karwoski says

    Thank you for posting about the creamer-I thought only I was capable of that sin :) Its bad and I mean really bad :) buttermilk too :)

  2. says

    I just made Monkey Bread for the first time this past weekend for my sister-in-law’s baby shower. I had it in my head that it was some complicated recipe and was pleasantly surprised by how quickly everything came together! It was such a hit that I know I’m going to be playing around with Monkey Bread — haha — in the future. Can’t wait to try your version!

  3. Laura says

    not sure if someone asked this or not. But where did you get the plate from that the monkey bread is sitting on? It’s lovely.

  4. Lori says

    I made this dish last year and both kids declared it a new Christmas tradition. I will be making it again tomorrow. Do you think I could prepare it a day ahead then bake the next morning?

    It is so delicious that I handed out recipes all day yesterday. I can’t wait to hear back from my friends and co-workers.

  5. Sally says

    Hi. We all like monkey bread at my house. However if u put it in a 13×9 pan it’s soooo much better because then every bite gets the good sugar and butter stuff on it. But of course u would cook it less time Can’t wait to try this one!

  6. Dine & Dish says

    Hi Denise – I grew up on canned biscuits so I don’t notice that taste, but it might that I’m just immune to it!
    For most bread, I love to go the homemade route, but for some reason with Monkey Bread I’ve always just used canned. Here’s a great recipe from Baking Bites for homemade Monkey Bread that includes a dough recipe. Hope that helps! http://bakingbites.com/2009/01/classic-monkey-bread/

  7. Dine & Dish says

    Hi Denise – I grew up on canned biscuits so I don’t notice that taste, but it might that I’m just immune to it!
    For most bread, I love to go the homemade route, but for some reason with Monkey Bread I’ve always just used canned. Here’s a great recipe from Baking Bites for homemade Monkey Bread that includes a dough recipe. Hope that helps! http://bakingbites.com/2009/01/classic-monkey-bread/

  8. Jo Ann ReinhartTracy-Martin says

    I’ve always made ‘monkey bread’ using the frozen yeast rolls (dough, ready for baking). It’s much lighter than biscuit dough and doesn’t have that funky taste.

  9. Jo Ann ReinhartTracy-Martin says

    I’ve always made ‘monkey bread’ using the frozen yeast rolls (dough, ready for baking). It’s much lighter than biscuit dough and doesn’t have that funky taste.

  10. Jo Ann ReinhartTracy-Martin says

    I’ve always made ‘monkey bread’ using the frozen yeast rolls (dough, ready for baking). It’s much lighter than biscuit dough and doesn’t have that funky taste.

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