Monte Cristo Pull Apart Bread

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INGREDIENTS:

  • 2 (16 ounces) cans jumbo refrigerated buttermilk biscuits
  • 1/4 pounds sliced ham, cut into 2-inch pieces, divided
  • 1/4 pounds sliced turkey, cut into 2-inch pieces, divided
  • 1/2 cup shredded Gruyere or Swiss cheese, divided
  • 1/4 cup Dijon mustard
  • 3 tablespoons unsalted butter, melted
  • 3 large eggs, beaten
  • 1/3 cup whole milk
  • 1/2 cup turbinado sugar
  • Powdered sugar, for dusting
  • 1/2 cup seedless raspberry jam, plus more for dipping


    • METHOD:

    Preheat oven to 350°F, and prepare a Bundt pan with nonstick cooking spray.

    Cut each of the refrigerated biscuits into quarters, and flatten each piece using the palm of your hand.
    Apply a thin layer of Dijon mustard to the center of the dough.
    Place a piece of ham, a piece of turkey and about a teaspoon of Gruyere on top of mustard layer.
    Fold up the sides of the dough until the meat and cheese are completely enclosed inside the dough.
    Repeat with all dough pieces.

    In a small bowl, whisk together the eggs and milk.
    Place the turbinado sugar in a separate bowl.

    Working one at a time, dip each ball into the egg mixture, shaking off the excess, followed by a dip into the sugar.
    Place each ball into the prepared Bundt pan as you go.
    Repeat with all stuffed dough balls.

    Once the Bundt pan is full, drizzle the melted butter evenly over the top.
    Bake for one hour, until golden brown and just firm to the touch.

    Remove the monkey bread from the pan by turning the Bundt upside down, and carefully flipping it onto a cake stand or large plate.

    In a small bowl, whisk the raspberry jam, adding a tablespoon of warm water if needed.

    Lightly dust the powdered sugar over the monkey bread using a sifter, and drizzle with raspberry jam.
    Serve warm.

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    COMMENTS / REVIEWS

    1. D
      David Michel

      Hi there -- just wanted to say thanks for the recipe.

    2. D
      David Michel

      Thank you for this recipe.

    3. r
      rei

      I am currently eating it by the bucket

    4. K
      Kevin

      I made this yesterday not 5 minutes after I saw the recipe.

    5. R
      Rachael Pehota

      Great Dish! Have been making this for years and it never fails to all get eaten up.

    6. C
      Cristie

      Your site is the only one I use because I know everything will end up great!

    7. E
      Erin

      I love making this recipe its amazing:)

    8. A
      Annalisa

      Loved this recipe! Simple and delicious.

    9. L
      Linda

      This website has been my go-to for weekly meal planning the past couple of years

    10. r
      rei

      This is absolutely wonderful!

    11. S
      Stevie

      Oh WOW! I've had this in my Pinterest for awhile and just made it today.

    12. t
      tomoko

      Loved it! Mine actually looked just like the video. That never happens!

    13. r
      rita

      Made this last night for my family and we love it.

    14. S
      Sarah

      I've already made this twice now, it's so easy to improvise!

    15. C
      Chantel

      Wow – I tried this recipe tonight & was impressed!

    16. J
      Justin Donie

      I made this tonight for my kids. They loved it. It was very easy.

    17. J
      Janet_C

      I made these for thanksgiving, people said they were good.

    18. j
      joanne

      This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!

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