The Chew: Jeff Currence Monkey Bread Recipe

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The Chew: Jeff Currence’s Monkey Bread

Jeff Currence, chef and author of “Big Bad Breakfast,” joined The Chew to share his love of the first meal of the day. He admitted that he was always a bit afraid of venturing into the breakfast world, because no one in the culinary world around him had done it. But that’s exactly why he’s become so successful! Naturally, Jeff wanted to bring one of his favorite recipes to the show, to share with viewers. His Monkey Bread is a surprisingly simple way to satisfy your sweet tooth right when you first wake up! Even better, he used store-bought dough for the recipe, admitting that it just works better than any homemade dough he could make.

To get the recipe, click next page.

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The Chew: Monkey Bread Recipe Ingredients

The Chew: Jeff Currence Monkey Bread Recipe

Jeff Currence is a huge fan of breakfast, so it was no surprise he brought a tasty recipe with him to The Chew. This Monkey Bread is too good to pass up! (mattcc716 / Flickr)

  • 1 1/2 tsp ground cinnamon
  • 3/4 C mixed nuts – chopped
  • 1/2 C Granny Smith apples – diced
  • 1 1/4 C dark brown sugar – firmly packed
  • 2 tsp pure vanilla extract
  • 3/4 C sugar
  • 1/2 tsp ground nutmeg
  • 1/2 C dried currants
  • 2 cans biscuits – each biscuit cut into quarters
  • 2 sticks unsalted butter – melted

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The Chew: Monkey Bread Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Lightly oil a tube pan with canola oil
  3. In a gallon-size zip-top plastic bag, combine cinnamon, sugar, and nutmeg
  4. In a large bowl, toss the nuts, apple, and currants with 2 tbsp of the sugar mixture, then spread into the bottom of the prepared pan
  5. Add the biscuits to the bag, seal, then toss to combine
  6. Layer the biscuit pieces and sugar mixture in an even, single layer in the pan on top of the nuts, currants, and apple
  7. In a small saucepan over medium heat, add the butter, brown sugar, and vanilla, then stir
  8. Let it come to a low simmer then turn off the heat and pour the sugar in an even layer of the biscuit pieces
  9. Bake until golden brown and puffed up, about 25 minutes
  10. Remove from the oven and let cool for 3-4 minutes
  11. Turn out onto a large serving plate
  12. Serve warm and pull off the individual pieces

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