Christmas Eggnog Monkey Bread
Serving Size / Yield
- 1 C. jumbo biscuits
- 1 C. Eggnog
- 1 Tsp. nutmeg
- 1 C. chopped pecans
- 1/2 C. granulated sugar
- 1/2 C. brown sugar
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. vanilla extract
- 1/4 tsp. cinnamon
Preheat oven to 350 degrees. Grease Bundt pan, and set aside.
Cut biscuits into 1 ½ inch pieces; set aside.
In a medium mixing bowl, combine and mix the nutmeg, sugar, brown sugar, pumpkin pie spice, vanilla extract and cinnamon.
Pour eggnog in a separate small bowl.
Dip piece of cut biscuit into the eggnog, and then into the sugar and spice mixture, and them place in the Bundt pan. Continue until all the biscuits have been used.
Drizzle excess eggnog and sugar and spice mixture on top of the biscuits in the Bundt pan.
Bake for 25 to 30 minutes. Remove from oven, let cool, and then flip onto a decorative holiday plate. Top with pecans, serve and enjoy.