I love having a special breakfast on Saturdays. I’ve been on a major French toast kick lately, but I didn’t have a chance to make the challah for that this week (now that I know how to make my own challah [post coming soon], I am unwilling to pay $5 for a loaf of it at the store!). So I was looking through my recipe binder the other night, trying to find a breakfast item that sounded appealing. This Cook’s Country/Cook’s Illustrated recipe jumped out at me! Then I saw that it had two 1-hour rises involved. Hm. Not ideal for a Saturday morning, but not a complete deal-breaker. I remembered that Deb at Smitten Kitchen had done one not too long ago, and wondered if hers was quicker, so I went a-looking for it – only to find that she’d used the same recipe! Well. I decided to go for it – I printed the recipe back in February 2005, so it had been languishing in my binder for far too long.
I’m so glad I made it – yes, we didn’t get to eat it till 10:30am, but it was WORTH IT. Mine didn’t rise as much as it was supposed to, but the finished product was scrumptious so I don’t really care.
I had some leftover cream cheese frosting in the fridge, so instead of making a whole new glaze I just melted that down and stirred some more milk into it – it worked great. I think next time I make this for just the three of us, I’ll halve the recipe and bake it in my small bundt pan. It reheats beautifully, but I don't really need this kind of temptation lying around!
Monkey Bread with Cream Cheese Glaze
From Cook’s Illustrated/Cook’s Country, and Smitten Kitchen.