Caramel-Nut Pull-Apart Bread

Oxmoor House
This warm, gooey bread is best served immediately.
12 servings


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1 cup plus 2 tablespoons firmly packed brown sugar
1 cup chopped walnuts
3/4 cup butter, melted
3 (10-ounce) cans refrigerated cinnamon-sugar biscuits (we tested with Pillsbury Hungry Jack)


Combine brown sugar and walnuts in a small bowl. Stir in butter. Spoon half of sugar mixture in bottom of a greased Bundt pan.

Cut each biscuit in half (use kitchen scissors for quick cutting). Place half of biscuit halves alternately over sugar mixture. Spoon remaining sugar mixture over biscuits in pan; top with remaining biscuits. Bake at 350° for 30 to 35 minutes or until browned. Turn out onto a serving platter immediately, spooning any sauce left in pan over bread.

Created date

October 2003