Monkey bread is a moist, gooey bread that is covered with a glaze that melts when you bake it. People pull it apart by hand and eat if for breakfast, dessert or any time they have a hankering for something warm and sweet. If you have a lot of monkey bread, you may not be able to finish it all in one sitting, no matter how delicious it tastes to you. You can save the leftovers in a refrigerator, and then put them in an oven the next day to reheat and enjoy.
Set your oven to 250 degrees Fahrenheit to preheat it. Depending on your oven, it may take five or more minutes to reach the required temperature, which you will see displayed on the oven’s thermometer.
Spray oil or rub oil, cooking grease or butter on the inside of a pan.
Place the pan of monkey bread into the oven. Let it reheat for five minutes.
Put on an oven mitt, open the oven door, and pull out the pan. Carefully touch the monkey bread with an ungloved hand to see if it is sufficiently warm. If it’s not warm enough, put the pan back in the oven. Keep an eye on the monkey bread, checking once per minute to make sure the glaze doesn’t become runny as it reheats. When the monkey bread is ready, take the pan out of the oven. Put the monkey bread on a plate.
Julius Vandersteen has been a freelance writer since 1999. His work has appeared in “The Los Angeles Times,” “Wired” and “S.F. Weekly.” Vandersteen has a Bachelor of Arts in journalism from San Francisco State University.