LOUISVILLE, Ky. (WDRB) - Kroger Chef Paul Dowell has a perfect recipe to serve for a holiday party treat or Christmas morning breakfast: White Chocolate Cranberry Monkey Bread.


  • 4-7.5 oz. pkg. Kroger Buttermilk Biscuits (cut in half)
  • 1 c. Kroger White Sugar
  • 1 Tbl. Kroger Ground Cinnamon
  • 5 oz. pkg. Reduced Sugar Craisins (dried cranberries)
  • 11.5 oz. bag Private Selection White Chocolate Chips
  • 6 oz. bag Kroger Pecan Halves
  • 2 sticks Kroger Unsalted Butter
  • 1 c. Kroger Dark Brown Sugar


  • Preheat oven to 350° & spray a bundt pan well.
  • In a large Ziploc bag, combine white sugar & cinnamon. Close bag & toss to blend.
  • Add the cut biscuits to bag, zip closed & toss well to coat in cinnamon sugar.
  • Add the craisins, white chocolate & pecans to bag. Close bag & toss well to mix.
  • Pour mixture into prepared bundt pan & bake 40 minutes.
  • Remove & let sit for a few minutes. Invert a large plate over bundt pan, holding onto plate & pan. Flip carefully & unmold.
  • Enjoy this delicious gooey treat warm or cooled slightly.

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