nytxn
Senior Cook
Ron's Gorilla Breakfast Bread
(Best sweet breakfast you'll ever have)
Ingredients:
Ground cinnamon
1 stick of butter
2+ cups of brown sugar (I like dark brown sugar)
1/4 cup of half and half
About a half cup to a cup of chopped nuts, depends on how much you like nuts (I use shaved almonds and walnuts)
1 package of cream cheese (8 oz)
10 large Pilsbury biscuits ("GRANDS" brand)
1 NON-Stick Bundt cake pan
Directions:
In a medium sauce pan, melt the butter and the brown sugar together, over low heat. Two cups of sugar is a good start, but you can add as much brown sugar as you can stand. I load it up.
Remove the biscuits from the packaging and lay them out on a clean surface.
Open the cream cheese package and cut the bar into 10 equal size pieces.
One by one, flatten the biscuits out until each of them is able to surround one of of the 10 chunks of cream cheese, then place the cream cheese chunk onto the flattened biscuit (I sprinkle in some cinnamon here) and fold the biscuit around the chunk, sealing it shut as you do.
After the butter and sugar are melted together and beginning to boil, remove from the heat and slowly whisk in the half and half until it lightens up the mixture a little and thins it out. You can add cinnamon here as well if you like.
Spray some cooking spray into the Bundt pan (or you can butter it). It should be a non-stick pan to begin with but the spray/butter will help the cake come out better when it's cooked.
Sprinkle about a quarter of the chopped nuts into the pan.
I Sprinkle a little cinnamon in here.
Then drizzle some of the sugar mixture into the pan.
Place a few of the biscuits into the pan, then drizzle more sugar mixture over them, and sprinkle more nuts over them.
Repeat until all of the biscuits are in the pan.
Then bake in a 350 degree oven for about 15-18 minutes or until the biscuits are puffy and golden brown.
After the Gorilla Bread is cooked, remove it from the heat and allow it to cool for about 5 minutes.
Grab a cookie sheet or something similar, and flip the Bundt pan upside onto it.
Drizzle the rest of the sugar and nuts over the top of the Gorilla Bread and pick it apart to your hearts content.
It's delicious. Absolutely the best sweet breakfast I've ever had... even better than pancakes or Belgian waffles loaded with syrup, IMO.
(Best sweet breakfast you'll ever have)
Ingredients:
Ground cinnamon
1 stick of butter
2+ cups of brown sugar (I like dark brown sugar)
1/4 cup of half and half
About a half cup to a cup of chopped nuts, depends on how much you like nuts (I use shaved almonds and walnuts)
1 package of cream cheese (8 oz)
10 large Pilsbury biscuits ("GRANDS" brand)
1 NON-Stick Bundt cake pan
Directions:
In a medium sauce pan, melt the butter and the brown sugar together, over low heat. Two cups of sugar is a good start, but you can add as much brown sugar as you can stand. I load it up.
Remove the biscuits from the packaging and lay them out on a clean surface.
Open the cream cheese package and cut the bar into 10 equal size pieces.
One by one, flatten the biscuits out until each of them is able to surround one of of the 10 chunks of cream cheese, then place the cream cheese chunk onto the flattened biscuit (I sprinkle in some cinnamon here) and fold the biscuit around the chunk, sealing it shut as you do.
After the butter and sugar are melted together and beginning to boil, remove from the heat and slowly whisk in the half and half until it lightens up the mixture a little and thins it out. You can add cinnamon here as well if you like.
Spray some cooking spray into the Bundt pan (or you can butter it). It should be a non-stick pan to begin with but the spray/butter will help the cake come out better when it's cooked.
Sprinkle about a quarter of the chopped nuts into the pan.
I Sprinkle a little cinnamon in here.
Then drizzle some of the sugar mixture into the pan.
Place a few of the biscuits into the pan, then drizzle more sugar mixture over them, and sprinkle more nuts over them.
Repeat until all of the biscuits are in the pan.
Then bake in a 350 degree oven for about 15-18 minutes or until the biscuits are puffy and golden brown.
After the Gorilla Bread is cooked, remove it from the heat and allow it to cool for about 5 minutes.
Grab a cookie sheet or something similar, and flip the Bundt pan upside onto it.
Drizzle the rest of the sugar and nuts over the top of the Gorilla Bread and pick it apart to your hearts content.
It's delicious. Absolutely the best sweet breakfast I've ever had... even better than pancakes or Belgian waffles loaded with syrup, IMO.
I made one that I found in a Paula Deen cookbook and I had to slap hands to even get a bite
