Chocolate Pull-Apart Bread With Blueberry Sauce

Prep 10 min

|

Cook 25 min

|

Ready in 35 min

This twist on monkey bread is finished with warm blueberry sauce. You can either dip the bread into the sauce or drizzle it over the top. It's delicious either way!

Ingredients

    Pull-Apart Bread
  • 2 pkgs (11 oz./311 g each) French bread dough (see cook's tip)
  • ¼ cup (50 mL) granulated sugar
  • 1 tbsp (15 mL) unsweetened cocoa powder
  • 1 stick butter
  • ¼ cup (50 mL) brown sugar
    Blueberry Sauce
  • 4 cups (1 L) fresh or frozen blueberries
  • ¼ cup (50 mL) water (if using fresh berries)
  • ¼ cup (50 mL) granulated sugar
  • 1 cup (250 mL) half & half

Directions

  1. Preheat the oven to 375°F (190°C). Use a Bread Knife to cut the dough in half lengthwise, then cut into ½" (1-cm) pieces widthwise. Separate the pieces and transfer them to the large Glass Mixing Bowl.

  2. Add the sugar and cocoa powder to the bowl and toss to coat. Transfer the dough to the Fluted Cake Pan.

  3. Microwave the butter and brown sugar in the Small Batter Bowl on HIGH for about 1 minute. Whisk until smooth then pour evenly over the dough. Bake for 21–23 minutes, or until it’s puffy and golden. Let it stand for 2 minutes before inverting onto a serving platter.

  4. For the sauce, combine the berries, water (if you’re using fresh berries), and sugar in the Rockcrok® Everyday Pan. Bring to a simmer over medium heat. Simmer for 7–10 minutes to reduce, using the Mix ‘N Chop to mash the berries.

  5. Transfer the pan to the Rockcrok® Slow Cooker Stand set to WARM. To temper the half & half, place it in a small bowl. Add 1 tbsp (15 mL) of the fruit mixture to the bowl and whisk to combine. Keep adding 1 tbsp (15 mL) at a time (about 8 tbsp/125 mL total) until the half & half is warm to the touch. Add the mixture back to the pan and whisk to combine.

  6. Keep the sauce warm in the Slow Cooker Stand. Use the S’more and Fondue Sticks to dip bread into the sauce.

Yield:

  • 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 250, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 35 g, Fiber 2 g, Sugars 10 g, Protein 5 g

Cook's Tips:

You can substitute 2 packages (10 oz./340 g each) of buttermilk biscuits for the refrigerated French bread dough.

By tempering the cream with the cooked berries, you gradually raise the temperature so it can be easily incorporated into the sauce.

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