Monkey Bread...

...pull apart loaf....sticky roll...

Whatever you call it, it's delicious.

This item is one of my family's Christmas traditions -- we always serve it Christmas morning for breakfast after opening gifts.

Even though we celebrated Christmas with my family a week early, we still had our breakfast!

I've discovered our recipe is a bit different than most, because of the inclusion of the cook-and-serve vanilla pudding. But personally, I love the vanilla undertones in the ooey goodness.

Monkey Bread

(Family Recipe)

2 loaves frozen bread, thawed )but don't let them raise)

1/2 cup melted butter

1 cup brown sugar

1 small cook-and-serve vanilla pudding (NOT instant!)

2 tbsp milk

1 tsp cinnamon

1 cup chopped walnuts or pecans, if desired

Directions

- Grease a bundt pan

- Pull 1 loaf of thawed bread into bite-sized pieces, and place in the bundt pan

- On the stovetop in a small saucepan, mix together the melted butter, brown sugar, vanilla pudding, milk, cinnamon, and nuts (if desired

- Once everything is mixed and the consistency is smooth, pour over the bite-sized pieces of bread loaf in the bundt pan

- Pull the other loaf apart into bite sized pieces and place on top of the brown sugar/pudding mixture in the bundt pan

- Let raise on the countertop for 2-3 hours, or until bread reaches the top of the bundt pan

- To make the night before and bake in the a.m.: cover the bundt pan with saran wrap after it rises, and place in the refrigerator. Remove in the a.m., remove the saran, and place in a 350 degree F oven for 30 minutes

- To make right away: once bread reaches the top of the bundt pan, bake at 350 degrees F for 30 minutes.

- Remove from oven and let rest for a few minutes, then invert it and "dump" it onto a platter.

- Serve immediately.