OREO Pull-Apart Bread

86  Ratings
  • 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.

166686

Nutrition Information

Makes 12 servings.

Nutrition per serving:

    • Calories 380 
    • Total fat 19 g
    • Saturated fat 8 g
    • Cholesterol 20 mg
    • Sodium 640 mg
    • Carbohydrate 48 g
    • Dietary fiber 1 g
    • Total sugars 25 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 8 %DV
    • Potassium n/a
      • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.