You’re seriously gonna go ape for this Monkey Bread! Why? Every bite is a sensory experience not to be missed. The brown sugar and butter in this recipe create a harmonic balance against the bitterness of the walnuts, while the cinnamon and ginger create an irresistible warmth, and it is all finished off by the sweet caramel, vanilla, and woody flavors of a rich bourbon. Serve hot and stand back, because there’s bound to be a stampede.

Preheat oven to 350°F. Prepare fluted tube pan with vegetable pan spray.

In medium saucepan, melt butter and brown sugar over medium heat until mixture bubbles, 7-8 minutes. Continue heating an additional 3 minutes; stirring occasionally. Remove from heat and stir in salt, 3 tablespoons bourbon and vanilla. Set aside.

In small bowl, combine granulated sugar, cinnamon and ginger. Separate biscuits; cut each into quarters. Roll into a ball; toss in the sugar mixture. Place 1/2 biscuit balls in fluted tube pan. Top with 1/4 cup walnuts. Add remaining biscuit pieces; top with remaining walnuts. Pour 1-1/4 cups sauce over biscuits; reserve remaining.

Bake 40-45 minutes or until bread is golden brown and bubbly. Cool in pan for 5 minutes. Remove to cooling grid positioned over a cookie pan.

In small saucepan, combine reserved sauce and 2-3 tablespoons bourbon. Heat over low heat until smooth; about 2 minutes. Pour sauce over warm bread; serve warm.

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