Tender, pull-apart monkey bread folded with pecans and smothered in a rich cinnamon-pecan caramel and drizzled with homemade dulce de leche and more toasted pecans.
To prepare dulce de leche. Simmer sealed can of sweetened condensed milk submerged in water for 2-4 hours. Top off with water if necessary. Cool immediately.
Combine sugar and cinnamon. Open biscuits, separate and quarter them. Toss with cinnamon/sugar mixture to coat.
Prepare caramel sauce by melting butter in a saucepan over low heat. Add heavy cream, corn syrup, brown sugar, and sugar and stir to combine. Simmer briefly - 10-15 seconds. Use immediately while hot.
Assemble the bread by layering 2 tbsp of pecans and then coated biscuits into a bundt pan. Pour dulce de leche sauce evenly over bread, reserve 2 tbsp. Bake at 350°F for 25-30 minutes, making sure biscuits are cooked.
Invert bread onto a serving tray and top with remaining 2 tbsp of dulce de leche and 2 tbsp of pecans. Serve.
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
