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Wondering how this recipe got its very unusual name?
The monkey part was simply given to this bread for the way in which it’s eaten – picking off chunks off bread with your fingers – while the drunken part is a boozy twist on the original recipe where you add bourbon to the caramel sauce.
This delicious drunken monkey bread is the perfect dessert for your braai on Heritage Day on Saturday.
ALSO SEE: Gig Guide: Heritage Day events you don’t want to miss
Monkey bread is best enjoyed fresh out of the oven, however, leftovers can be stored, covered in the refrigerator for up to 5 days, and reheated in the oven or microwave before serving.
*This recipe was found on www.loveandoliveoil.com.
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