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Glazed Eggnog Monkey Bread


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Glazed Eggnog Monkey Bread 0 Picture


  • 2/3 cup water
  • 2 each eggs
  • 1/4 cup butter or margarine, softened
  • 3 1/2 cups bread flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 1/2 teaspoons yeast
  • Rum glaze
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon rum extract
  • 1/2 cup chopped pecans if desired


Servings 8


Step 1

GREASE 12 cup bundt pan. Prepare the rum glaze and pour half into the pan; sprinkle with half of the pecans.

REMOVE dough from pan, using lightly floured hands. Divide into 30 equal parts; arrange in layers over glaze in the pan. Pour remaining glaze over dough; sprinkle with remaining pecans. Cover and let rise in warm place about 45 minutes or until double. Dough is ready if indentation remains when touched.

HEAT oven to 350 and bake 30 to 40 minutes or until golden brown. Let stand 5 minutes. Turn upside down onto serving plate; leave pan over bread for 2 minutes to allow glaze to coat bread. Serve warm.


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