Stale Bread Monkey Bread

I hate food waste. I try really hard not to do it.  Just ask my mother-when she cuts romaine I annoy her mercilessly for wasting the ends rather than saving them for soup.

So I was unhappy to find the rolls I bought on Saturday for the kielbasa dinner I had planned tonight were absolutely rock hard this morning. Immediately I started looking for ways to use up stale bread that weren't bread crumbs or french toast.

And then I saw a monkey bread recipe using fresh bread, rather than biscuits.  So, I figured, I could adapt it to this.

1 bag of stale rolls (about a gallon bag and a half), diced large
2 eggs, beaten well
1 cup sugar
1 Tbsp +/- cinnamon
1/2 cup chopped pecans
1 stick of butter, melted
3/4 cup brown sugar, packed
  1. Preheat oven to 350F.
  2. Thoroughly grease whatever you're using to bake. This doesn't stick together as well as the fresh made stuff (make sense if you think about it-no gooey bread). I used the traditional bunt, but next time I'll use a plain old casserole dish.
  3. In a large container, toss bread with egg until coated.  You might need to add a Tbsp. or so of milk to loosen it up a bit.
  4. Combine white sugar and cinnamon, and pour over eggy bread.  Toss with hands.
  5. Pack it into your baking dish/pan. Pack in 1/3 and add some nuts.  Repeat making sure the layers end in bread.
  6. Combine melted butter with brown sugar and whisk together until smooth.  Pour over carefully.
  7.  Bake 15-20 minutes.  Remove and cool for 10 minutes.
  8. Use a knife to loosen edges.  If it feels promising, you can do the plate flip.  If not, just fork it out.

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