BELLE OAKS INN PECAN ORANGE BREAD
No one will guess this pecan orange bread is made from canned biscuits. It almost tastes like a pastry made from scratch. This is delicious and beautiful when presented. The orange sugar mixture coating on the biscuits bakes to a buttery sugary crust with a hint of citrus. Inside the biscuits is a warm, creamy filling that...
Provided by Michelle London
Categories Other Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- 1. Spray a large Bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.
- 2. Pour sugar into a small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze.
- 3. Melt butter. Pour a small amount of butter into the Bundt pan and spread 1/2 the pecans in the bottom.
- 4. Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp of cream cheese into the center.
- 5. Press to seal.
- 6. Dip the biscuit in butter.
- 7. Then dip in sugar-orange zest mixture, coating the entire biscuit.
- 8. Stand biscuit in the Bundt pan on its side. Repeat with the remaining biscuits, creating a circle around the Bundt pan.
- 9. Pour remaining butter over the biscuits and sprinkle remaining pecans on top.
- 10. Bake at 375 degrees for 45 minutes or until biscuits are puffed and golden.
- 11. Remove from oven and turn the bread out from Bundt pan onto a serving platter.
- 12. Mix confectioners' sugar with the juice from the oranges to create a glaze. You may add a dash of orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like.
- 13. Drizzle glaze over bread while still warm.
- 14. Best when served warm, but can also be served at room temperature. Reheat in the microwave for 30 seconds if desired.
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