This is why I decided to do a breakfast series…for little gems like this one.
Breakfast can be such a special time of the day (especially on cool autumn mornings) and having people over for brunch on the weekend is probably my favorite way to entertain. However, no one wants to fuss with something complicated. And yet, you still want a show-stopper.
I based this little method off of my Chocolate Monkey Bread recipe…and it was a HUGE success!
Here’s why I love it…
1. It’s easy and quick to prepare.
2. You can make it the night before and keep it in the fridge.
3. It’s delicious!
4. It can also be a yummy dessert after dinner or great as party food too.
1/2 cup sugar
1/2 teaspoon cinnamon
2 (16.3 oz) cans refrigerated flaky layer biscuit dough, cut into quarters
3/4 cup firmly packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 small box (3.4 oz) of instant butterscotch pudding mix, dry and not prepared
Preheat oven to 350 degrees. Spray a bundt pan with Pam.
In a small bowl, combine sugar and cinnamon. Dredge biscuit quarters in sugar mixture to coat. Layer in prepared pan.
(At this point, you could cover your pan and pop it in the fridge until the next morning.)
In a small saucepan, combine brown sugar, butter, corn syrup and instant pudding mix. Cook over medium-high heat stirring constantly until mixture comes to a boil. Boil one minute. Pour over layered biscuits. Bake 40 minutes. Let pan sit 5 minutes before inverting it onto platter to serve.
Really, really delicious! Served with a cup of coffee (or a big glass of milk!), you and your family will flip over this breakfast recipe.