Sugar Bread

This is our traditional Christmas morning breakfast. I combine the sugars the night before, so it is quick work the next morning. Not a low-cal breakfast, but an easy, fun tradition. The bottom of the bread is kind of like a sticky-bun concoction, and the top is "drier" - less buttery. You could probably make this in a casserole dish too, if you don't have a bundt pan. We serve onto plates using a large spoon. Enjoy!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3  cans  refrigerated biscuits
• 1⁄2-1  cup margarine or 1⁄2-1  cup butter (We use about 1 1/4-1 1/2 sticks)
• 1⁄2 cup sugar
• 1⁄2 cup brown sugar
• 1  teaspoon cinnamon
• 1⁄2 cup  chopped pecans (optional)

Directions

1. Spray a bundt pan with cooking spray.
2. Open the biscuits, and cut each individual biscuit into halves or fourths.
3. Melt the butter in microwave or on stovetop.
4. Set aside.
5. Combine the sugars and cinnamon (and pecans if using) in a small bowl.
6. Roll each biscuit piece in the sugar mixture, and place in the bundt pan.
7. Once all pieces are coated and in pan, sprinkle any remaining cinnamon-sugar on top.
8. Pour melted butter evenly over the top.
9. Bake at 350 for 25 minutes.