Pear Monkey Bread (Pull-Aparts)

Pear Monkey Bread (Pull-Aparts)

Wonder why I haven’t posted or commented in the last few days?  Here’s what I wrote late last night.

The pilot just announced we have reached 35,000 feet and are traveling at 125 miles per hour with little turbulence expected.  A comforting statement considering I’m only about 40 minutes into a five hour flight from Vegas to Pittsburgh.  His next announcement was to inform me and the additional 200 passengers that at this speed we will be landing in Pittsburgh around 1:35 a.m.  Not so comforting.

For the past seven days, I have been leading an intense promotional blitz for my current employer at one of the largest electronics shows in the country.  The days were long and exhausting.  It seemed like each moment forced me to dig deep into the dark hollows of my mind to find solutions to every challenge that was hurled past my bloodshot eyes.

I should be trying to catch-up on some much needed sleep right now, but I’m just too excited to go home, hug Brent, play with Sophie and maybe even make another batch of these sweet piles of gooey delights.

Pear Monkey Bread (Pull-Aparts)
1 (13 oz.) tube country French bread dough
¼ cup pecans, chopped
1 pear, peeled and chopped
½ cup sugar
2 tsp. cinnamon
1 Tbl. brown sugar
3 Tbl. butter

Preheat the oven to 350 degrees.  Cut the bread dough into 16-20 pieces.  Add the sugar and cinnamon to a large zip lock bag.  Next toss in the dough pieces into the bag until evenly coated in the sugar mixture.  In a greased 9-inch round cake pan, sprinkle the pears and pecans across the bottom.  Loosely pile the dough pieces on top.

In a small sauce pan over medium heat, stir the leftover sugar mixture from the zip lock bag, brown sugar and butter until completely combined.  Continue to stir for 30 seconds or until just under the boiling point.  Carefully pour the sugar syrup over the bread dough.  Bake on a sheet pan at 350 degrees for 20 – 25 minutes.  Turn out onto a serving platter before serving.

Authors Note:  Some monkey bread recipes call for multiple tubes unbaked cinnamon rolls as the base for the bread.  I found they were way too sweet for my taste.  Thankfully, Pillsbury offers tubes of unbaked country French bread dough in the same section as the cinnamon rolls.


  1. says

    Sorry you’ve been so busy!

    My step-son LOVES monkey bread. He first had it at a friends house when he was about 12. He told me about it on the phone and when he came to visit one weekend I made sure to have it for him – I think he ate 1/2 of it in one sitting! With three glasses of milk too!

  2. Miss Mary says

    What are you down to one post a week now? Homey no likey one post a week.
    Great talking to you yesterday! and I forgot to have you say hi to Brent.
    Only five more months to Blues Fest- I can’t wait because it’s @#$%*& COLD here! Why haven’t you accepted me as your friend on Facebook? Am I chopped liver now?

  3. says

    i saw your tastespotting post yesterday and picked up the french loaf dough and pears today. this is dessert/snack tonight and breakfast tomorrow 😉

  4. says

    omg. I remember loving monkey bread as a kid, but this looks 10 times better than the plain stuff we used to male. I always say I need to bake with pears more often and this might be the motivation I need!

  5. says

    This looks wonderfully delicious, Cory.
    I can not wait to try this as I just bought some pears for clafoutis.
    Love the dark brown glazed plate against the striped mat, it highlights the food so well.
    A delicious dish and beautiful styling.

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