Bacon & Gruyere Monkey Bread


I seem to be on a bacon kick at the moment. I’m pretty sure at this point it’s turning into my new comfort food. Or it could be that it’s my son’s favorite, so there’s always bacon in the house!


We were in the mood for breakfast bread, but we didn’t have any cheddar cheese. There was however, a large wedge of gruyere. I though fancy cheese called for fancier bread, so I decided to make a monkey bread instead of breakfast bread. I’ve only made monkey bread in tube pans, but was curious to see how it would turn out in a regular baking pan, so I went with a spring form pan (my new favorite).


There’s only one word for this bread. Decadent. It was like having a lazy man’s croquet monsieur. We were in heaven!


Bacon & Gruyere Monkey Bread

  • 2 loaves frozen bread dough (, thawed)
  • 8 strips of your favorite bacon
  • 1 cup (about 4 ounces) shredded gruyere
  • ¼ cup (1/2) stick unsalted butter, melted and cooled
  1. Lightly coat the spring form pan with spray oil. In a large skillet, fry the bacon until crisp. Cut bacon crosswise into 1/8-inch strips.
  2. On a lightly floured work surface, cut the thawed dough length wise into two strips, then into 1-inch cubes. In a medium bowl, toss the butter with the dough pieces until coated and place loosely in bundt pan until you have one layer. Sprinkle generously with bacon and cheese. Continue with the second layer. Place the pan in a warm area and let rise until double, or when the dough has almost reached the top of the pan.
  3. Preheat over to 350°F. Bake the bread for approximately 30 min, or until the bread is golden brown. Let rest in the pan for at least 10 minutes, than invert onto a cooling rack.

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