OREO Pull-Apart Bread

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  • 20 min prep
  • 1 hr 15 min total
  • Makes 12 servings.

OREO Pull-Apart Bread Recipe

Ingredients

  • 3 pkg. (7.5 oz. each) refrigerated buttermilk biscuits
  • 16 OREO Cookies, finely crushed
  • 1/2 cup butter, melted
  • 3 Tbsp. water
  • 1-1/2 cups powdered sugar

Instructions

  • Heat  oven to 350°F.
  • Spray  12-cup fluted tube pan or 10-inch tube pan with cooking spray. Cut each biscuit into 4 pieces. Roll, in batches, in cookie crumbs until evenly coated.
  • Place  half the biscuit pieces in prepared pan; drizzle with half the butter. Repeat. Sprinkle with remaining cookie crumbs.
  • Bake  35 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen bread from sides of pan with knife. Invert bread onto wire rack; gently remove pan. Cool bread an additional 10 min.
  • Add  water, 1 Tbsp. at a time, to sugar in medium bowl, stirring until glaze is of desired consistency. Drizzle over warm bread.

Recipe Tips

SubstitutePrepare reducing reduced-fat refrigerated buttermilk biscuits.

How to Reheat BreadPlace bread, 1 serving at a time, on microwaveable plate. Microwave on HIGH 10 sec. or just until bread is warmed.

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Nutrition Information

Makes 12 servings.

Nutrition per serving:

  • Calories 380 
  • Total fat 19 g
  • Saturated fat 8 g
  • Trans fat 5 g
  • Cholesterol 20 mg
  • Sodium 640 mg
  • Carbohydrate 48 g
  • Dietary fiber 1 g
  • Sugars 25 g
  • Protein 4 g
  • Vitamin A 4 %DV
  • Vitamin C 0 %DV
  • Calcium 2 %DV
  • Iron 8 %DV

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