Bubble Bread is a holiday Classic! It is a staple for my family for Christmas breakfast. This one is SO maple-y and delicious. Use the best refrigerator biscuits you can find- or if you are feeling generous with your time you could make it with a basic brioche dough! Use the same technique to build your bubble bread- add a second rise and bake until the center reaches 190º. Both the easy way and the more complex way are winners! Enjoy!
Bubble Bread is a holiday Classic! It is a staple for my family for Christmas breakfast. This one is SO maple-y and delicious. Use the best refrigerator biscuits you can find- or if you are feeling generous with your time you could make it with a basic brioche dough! Use the same technique to build your bubble bread- add a second rise and bake until the center reaches 190º. Both the easy way and the more complex way are winners! Enjoy!
Preheat the oven to 350ºF and butter a large bundt pan.
In a large bowl, stir together the salt and maple sugar.
In a small bowl, stir together melted butter, maple syrup and vanilla.
Whisk until the ingredients are fully blended, about 1 minute.
Stir pecans into the maple syrup mixture.
Cut each biscuit into quarters - dust each piece in the maple sugar and salt mixture.
Place the maple sugar biscuits into the bundt pan - when you have about half of the biscuits in the pan - pour about half of the syrupy nuts over the biscuits.
Add the rest of the biscuits then top with the rest of the syrup.
Bake for 25-30 minutes or until the top is golden brown and middle is set or it reaches 190ºF on an instant-read thermometer.
