If the picture alone doesn’t convince you to make this sweet stickiness of amazing, then I don’t know what will!

Monkey bread one of the easiest things you can make and if you accidentally add more of an ingredient than the instructions say, it doesn’t matter! You’re putting sugar and butter on bread, I don’t know how you can mess that up! Unless you forget to set a timer, which I have done…

I don’t remember a time visiting my grandmothers when this monkey bread wasn’t on the table for breakfast. However, just because I’ve eaten more than my weight in this stuff doesn’t mean I’m a pro at making it. The first time I made the recipe was when I realized there was a difference between “instant” and “cook to serve” pudding. Never in my 28 years would I have guessed someone would pick anything over instant. This recipe taught me the reason why.

Without knowing the difference, I bought the instant pudding mix. This was the only kind that was sold at the nearby grocery store and I didn’t want to drive an extra 20 minutes to Walmart that night to get the cook to serve. Laziness tends to teach me lessons often.

In all honesty, it tastes the same, it just doesn’t look as pretty. Since the instant isn’t meant for high temperatures, it’ll give it more of a dried out look than the typical syrupy glazed look. Below is what mine looked like using the instant pudding mix.

If you’re someone who doesn’t like they’re fingers covered in syrup every time they take a bite of a pastry then I’d recommend you use the instant. But if you’re a perfectionist like myself and settle for nothing less than beauty, then behold….monkey bread made with “cook to serve” pudding mix…

On a final note, I must add some wisdom passed down to me from my mother, “Make sure you serve this with a stick of butter!” If you didn’t think this was unhealthy enough, don’t worry, my family can find a way to help you out! I’m sure it’s good enough without the extra butter, but trust me, spread some on and you’ve gone to heaven.