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.

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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:

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