I recommend serving this with some warm marinara sauce for dipping. It makes a great appetizer or side dish to go with a pasta meal.
Warning: Your house will smell like garlic! When I transported this to work, my car smelled like garlic for the rest of the day!
Savory Monkey BreadIngredients:
2 loaves of Rhodes frozen bread
3 tablespoons finely chopped green onions
3 tablespoons chopped parsley
1 1/4 teaspoon minced garlic
1/4 teaspoon salt
5 tablespoons butter, melted
1 cup grated Parmesan cheese
About 16 hours before you want to make this, take the two loaves of frozen Rhodes bread and place them on a plate in the fridge so they can thaw.
When the dough has thawed, grease a Bundt or tube pan.
In a medium bowl, mix together the green onion, parsley, minced garlic, salt, melted butter and eggs until well blended.
Using a pair of kitchen shears, cut the bread into small pieces and dip each piece into the egg mixture.
Place coated dough balls into the Bundt pan. When you have a layer of bread at the bottom, sprinkle with 1/3 cup Parmesan cheese. Add another layer of coated dough balls and sprinkle with another 1/3 cup of Parmesan cheese. Add your last set of coated dough balls and sprinkle remaining 1/3 cup of Parmesan cheese on top.
Cover the pan loosely with Saran wrap and let rise at least 45 minutes. (I put the pan in the fridge overnight and then baked the next morning.)
When ready to bake, preheat oven to 350 degrees. Then bake for 30 minutes or until golden brown.
Let cool for 5-10 minutes. Then invert onto serving plate. Monkey bread can be pulled off into sections and dipped in marinara sauce. (However, my co-workers decided to be very neat and used a knife to cut the bread into slices.)