Embark on a tantalizing journey of flavor with our Peach Pie Monkey Bread, a dessert that redefines indulgence. Imagine warm, gooey, bite-sized morsels of dough, each one infused with the essence of peaches and cinnamon-spiced bliss. This culinary creation is a celebration of the beloved monkey bread tradition, elevated to new heights with the sweet, juicy allure of peaches.
Preheat oven to 375°F. Butter a bundt pan, set aside.
Cut all of the refrigerated biscuits into quarters. To a large resealable bag add the granulated sugar, cinnamon, nutmeg, and biscuits. Shake well until the biscuits are fully coated and set aside.
Cut the peaches in half. I use kitchen shears to cut easily without a mess. Add the butter, brown sugar, and pinch of salt to a medium saucepan over medium heat. Stir continuously until everything is melted and thick and a syrup consistency. Don’t walk away, this will burn fast.
Take the sauce off the heat and stir in the can of peaches with the liquid. Mix together. Add half of the biscuits to the bundt pan, pour half of the peach sauce over top. Add the remaining biscuits and pour the rest of the sauce over top.
Bake 45-55 minutes. If the top starts to brown too quickly, cover it in foil. Let it rest in the bundt pan 10-15 minutes before inverting on to a plate to serve.