Apple Praline Bubble Bread
Indulge in the ultimate fall-inspired treat with this delectable Apple Praline Bubble Bread, a dessert-meets-breakfast hybrid that's perfect for cozy mornings or special occasions. Made with tender, cinnamon-sugar-coated biscuit dough, juicy bits of spiced apple, and crunchy pecans, this pull-apart bread is layered and baked to golden perfection. The crowning touch is a rich, buttery praline sauce that seeps through every layer, creating a gooey, caramelized masterpiece. Ready in just 50 minutes, this easy recipe brings rustic comfort to your table with minimal effort. Serve it warm straight from the pan, and watch it disappear as your family and guests savor every melt-in-your-mouth bite. Perfect for brunch spreads, holiday gatherings, or a sweet snack, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 16 ounces Refrigerated biscuit dough
- 0.5 cups Butter
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 1 teaspoons Cinnamon
- 1 large Apple (peeled, cored, and diced)
- 0.5 cups Pecans (chopped)
- 2 tablespoons Heavy cream
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a standard Bundt pan generously with butter or nonstick cooking spray.
Separate the biscuit dough and cut each biscuit into quarters. Set aside.
In a large plastic or paper bag, combine the granulated sugar and cinnamon. Add the biscuit pieces to the bag, a few at a time, and shake to coat them evenly with the cinnamon-sugar mixture.
Layer half of the coated biscuit pieces in the prepared Bundt pan, spreading them out evenly.
Sprinkle half of the diced apple and half of the chopped pecans over the biscuit pieces in the pan.
Repeat the layering process with the remaining biscuit pieces, apples, and pecans.
In a small saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth and bubbling, about 2-3 minutes. Remove from heat and stir in the heavy cream and vanilla extract.
Pour the praline mixture evenly over the contents of the Bundt pan, ensuring it seeps through the layers.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and cooked through. A toothpick inserted near the center should come out clean.
Allow the bread to cool in the pan for 10-15 minutes. Then, carefully invert the pan onto a serving platter to release the bubble bread.
Serve warm and enjoy! Optional: Top with an additional drizzle of caramel sauce or powdered sugar for extra sweetness.
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 4228 mg | 184% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 49.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 194 mg | 15% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
