Description
Caramel Pecan Bread is a deliciously sweet and buttery pull-apart bread made with tender biscuit pieces coated in a rich caramel and pecan mixture, then baked until golden brown. Perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
Scale
Caramel Mixture
- 6 tablespoons butter, melted
- ½ cup caramel ice cream topping
- 1 cup chopped pecans
Bread Base
- 1 (12-oz) can refrigerated biscuits (10-count)
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s ready for baking the bread.
- Mix Caramel and Pecans: In a large bowl, combine the melted butter, caramel ice cream topping, and chopped pecans. Stir thoroughly until all ingredients are well mixed to create the caramel pecan mixture.
- Prepare Biscuits: Cut each refrigerated biscuit into 4 equal pieces. Toss the biscuit pieces into the caramel pecan mixture, ensuring each piece is evenly coated with the buttery, caramel mixture.
- Arrange in Pan: Spoon the coated biscuit pieces into an 8-inch skillet or cake pan, spreading them evenly.
- Bake: Place the skillet or pan in the preheated oven and bake for 20 minutes, or until the bread is golden brown on top and cooked through.
Notes
- You can substitute pecans with walnuts for a different nutty flavor.
- Use a non-stick skillet or grease your pan before adding the biscuit mixture to prevent sticking.
- Serve warm for the best flavor and texture.
- Allow to cool slightly before removing from the pan to keep the bread intact.
- Store leftovers in an airtight container at room temperature for up to 2 days.
