1small packagebanana pudding mix, regular not instant
1/2cuppacked brown sugar
1tablespoonground cinnamon
2teaspoonsflour
214 to 16 oz loavesfrozen white bread dough, thawed
1/4cupbutter, melted
1/2cupmini chocolate chips
1/2cupchopped pecans
3/4cupmini chocolate chips
3tablespoonsbutter
1tablespoonlight corn syrup
1/4teaspoonvanilla extract
Instructions
Greased Bundt pan. Sprinkle 1/2 cup coarsely chopped pecans over bottom of pan, set aside.
In a small saucepan melt butter, brown sugar and dry pudding mix. Bring to a boil, boil 1 to 2 minutes, remove from heat and set aside. In a small bowl, stir together brown sugar, cinnamon and flour, set aside.
On a lightly floured surface, roll each thawed loaf of dough into a 12 x 8 inch rectangle. Brush each rectangle with melted butter. Sprinkle each with the brown sugar mixture, chocolate chips and 1/2 cup chopped pecans. Roll up each rectangle starting from a long side. Seal seams. Cut each roll crosswise into 6 pieces. Arrange 6 pieces, cut side down, in prepared pan. Pour 1/2 of pudding mixture over dough. Arrange and stagger remaining 6 pieces of dough in pan. Pour remaining pudding mixture over all. Loosely cover with plastic wrap and let dough rise in a warm place until dough doubles in size, 1 to 3 hours. (Rising time will vary.)
Bake at 375º for 40 to 45 minutes or until monkey bread does not appear doughy, do not under bake. Remove pan from oven. Cool in pan 3 minutes; invert onto a serving platter.
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth. Stir in vanilla extract. Spread warm glaze over top of monkey bread.