This week, Head Pastry Chef Terri Cahn at Sweet P Bakery shows Tina Redwine how to make Monkey Bread.

Cranberry Chip Monkey Bread

Ingredients

3/4 cup sugar, divided

4 teaspoons ground cinnamon

4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits

1/2 cup white baking chips

1/2 cup dried cranberries

1/4 cup chopped walnuts or pecans

1/4 cup butter, cubed

1/2 cup eggnog

GLAZE:

1 cup confectioners' sugar

1/2 teaspoon rum or vanilla extract

2 to 3 tablespoons eggnog

Directions

Preheat oven to 350°. In a large bowl, mix 1/2 cup sugar and cinnamon. Cut each biscuit into quarters; add to sugar mixture and toss to coat. Arrange half of the biscuits in a greased 10-in. tube pan. Sprinkle with baking chips, cranberries and walnuts. Top with remaining biscuits.

In a microwave, melt butter. Stir in eggnog and remaining sugar until blended; pour over biscuits.

Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

For glaze, in a small bowl, mix confectioners' sugar, extract and enough eggnog to reach a drizzling consistency. Spoon over warm bread.