Does anyone know how to make monkey bread using butterscotch pudding?

Question

I used to make monkey bread using butterscotch pudding mix and I lost it. It had cinnamon in it, but I can't remember what else. How bout recipes using butternut squash? I always grow it but never have enough recipes! Thanks!

Answer 1

Hi !!!
Here are two recipes that I use for "Monkey Bread"...

Butterscotch Pudding Monkey Bread

Ready in: 1-2 hrs

Serves/Makes: 8

Ingredients:
1 package (3-1/2oz.) Cook and Serve Butterscotch Pudding Mix,NOT INSTANT
3/4 cup Sugar
1 tablespoon ground Cinnamon
1/2 cup finely chopped Pecans
1/2 cup Butter, melted
3 tubes regular sized refrigerated Biscuits

Directions:

In plastic bowl with tight fitting lid, combine pudding mix, sugar, cinnamon and pecans. Pour butter into shallow bowl. Cut biscuits into quarters. Dip several pieces into butter, then place in a bowl with dry ingredients, replace lid and shake. Start lining a 10" greased Bundt pan with coated biscuit pieces. Continue doing in batches until they are all piled on top of each other in Bundt pan. You mat need to melt a little more butter to finish up biscuit pieces. Bake in a preheated 350 degree oven 30 to 35 minutes, they should be golden brown. Cool in pan 30 minutes. Place large cake like dish over Bundt pan and invert. Before lifting pan off monkey bread, tap bottom of pan good all over the bottom. Lift gently off.

Serves 8

---------AND...

Quick and Easy Monkey Bread

"This is a very easy bread to make. Monkey bread also has been called Bubble Bread and Pull Apart Bread."

Original recipe yield:
1 - 9 or 10 inch tube pan

PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min

INGREDIENTS
24 ounces frozen dinner roll dough
1 cup packed brown sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/2 cup melted butter

DIRECTIONS
The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.

Servings Per Recipe: 12

--------HERE IS A GREAT DESSERT RECIPE FOR YOUR BUTTERNUT SQUASH...

Butternut Squash Casserole

Original recipe yield:
15 servings

PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min

INGREDIENTS:
1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup margarine, melted

TOPPING:
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar

DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C).
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

--------AND THIS SAVORY BUTTERNUT SQUASH RECIPE...

Baked Butternut Squash With Italian Sausage Stuffing

Ingredients:

4 medium butternut or acorn squash, about 1 pound each, cut in half, seeds removed
3 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 pound Italian sausage, casings removed and cut into 1/4-inch pieces
1 medium yellow onion, finely chopped, about 3/4 cup
1/2 medium green bell pepper, finely chopped, about 1/2 cup
1 tablespoon minced garlic
4 cups French bread cubes
1/2 cup chicken stock
1/4 pound freshly grated Mozzarella cheese
1/4 pound freshly grated Monterey Jack cheese
1 tablespoon finely chopped fresh parsley
1 teaspoon dried sage
1 large egg

Directions

1. Preheat the oven to 350 degrees. Then lightly season the cut sides of squash with 1 tablespoon olive oil, salt and pepper. Place the halved squash on a baking sheet, flesh side down, and add 1/2 cup water to the pan. Cover the pan tightly with aluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.
2. In a large skillet brown the sausage over medium-high heat, about 6 to 8 minutes. Remove the sausage from the pan and drain on paper towels. Heat the remaining 2 tablespoons olive oil in the pan, and add the onion and bell pepper, sautée until soft, about 3 minutes. Add the garlic and cook an additional minute. Remove the pan from the heat.
3. In a large mixing bowl, toss the sausage with the vegetables, bread cubes, chicken stock, half the cheese, parsley and dried sage. Add the egg and stir well to combine. Season to taste with salt and pepper, and mix well.
4. Divide the stuffing mixture between the baked squash halves, and top with the remaining cheese. Place the filled squash on a baking sheet and place in the preheated oven. Bake until the squash are heated through and the cheese melts, about 25 minutes. Serve hot as an accompaniment to roast turkey or ham.

Yield: Makes 8 servings

Answer 2

Recipe #88 in the above mentioned list uses "Butter pecan" pudding. Perhaps this is close.

Also recipe #117!

Answer 3

a bunch with butterscotch pudding here:
http://www.cooks.com/rec/search?q=monkey+bread