Ingredients for Apple Praline Bubble Bread
- 1/2 cup butter
- 1/2 cup packed light brown sugar
- 1 cup chopped pecans
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 (12 ounce) can Pillsbury Grands Refrigerated Buttermilk Biscuits
- 2 Granny Smith apples
- cooking spray or shortening, as needed
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How to Make Apple Praline Bubble Bread
- Preheat oven to 375°F (190°C). Grease a 12-cup fluted tube cake pan with cooking spray or shortening.
- In a microwave-safe bowl, melt 1/4 cup (1/2 stick) of butter in the microwave on high for 30 seconds, or until melted.
- Stir in 1/2 cup packed brown sugar until well combined.
- Spread the brown sugar-butter mixture evenly in the prepared pan.
- Sprinkle half of 1/2 cup chopped pecans over the brown sugar mixture.
- In a separate small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
- Separate 1 can (16.3 oz) refrigerated biscuits into quarters. Roll each quarter in the cinnamon-sugar mixture until evenly coated.
- Place half of the coated biscuit quarters in the prepared pan.
- Sprinkle the remaining 1/4 cup chopped pecans and 1 cup peeled and diced apples over the biscuit quarters.
- Arrange the remaining coated biscuit quarters on top of the apples and pecans.
- Bake for 35-38 minutes, or until golden brown and the biscuits are cooked through.
- Carefully invert the pan onto a serving platter.
- Let stand for 1 minute before removing the pan.
- Cool slightly before serving.
- Serve warm, pulling apart or slicing into individual portions.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
82g
Fat
30g
Carbs
16g
