So why in the title do I call it Goopy Bread? Good question, Goopy Bread is the only name my husband can remember to call it when he says that we should make it. I sometimes (like once or twice per year) make this for him as a surprise breakfast. I KNOW that this is not a healthy breakfast, but for a special treat I can spoil the man I love. I think one time he slipped and replaced the G with a P, but we won't talk about that here...
You will need 3 cans of biscuits**.
and you will need to open the aforementioned 3 cans of biscuits.
Don't you hate it when you fully remove the wrapper and the biscuits still have not opened? I always jump when I open these, so I'm on edge the whole time... just waiting for the pop to startle me. It is just not fair to have that anxiety for nothing.
Pop! It finally opened after I banged it on the counter. It doesn't scare me as much when I bang it on the counter to open it. Maybe the banging helps me rid myself of the anxiety. I'm not the only one who hates opening those things am I?
Once you get over the trauma of opening the biscuits, cut them into fourths.
Next get some cinnamon and sugar.
Coat the cut up biscuits with the cinnamon and sugar mix.
I like to place my cinnamon and sugar into a container, place the biscuit in the container, put a lid on it and shake it like nobody's business. It also helps to release the left over stress of opening the biscuits.
Place the coated biscuit into bundt pan - spray with nonstick cooking spray first though.
Repeat until all the cut up biscuits are coated and in the pan. If you want you can sprinkle sugar and cinnamon over the biscuits, but it is not really needed.
If you are a good multitasker you can do the following steps while cutting the biscuits, if not - do the following after getting all the biscuits in the pan.
Place 1 cup vanilla ice cream and 1 cube (1/2 cup) butter in a saucepan. If you would prefer to have a little less sugar in this dish, you can use 1 cup heavy cream instead of ice cream.
Melt the butter and the ice cream.
Add 1/2 cup brown sugar and 1/2 cup granulated sugar.
Bring to a boil.
Pour over biscuits in the pan. Bake at 350 degrees for 20-25 minutes.
Remove from oven when the tops turn golden brown.
Turn upside down on a serving platter.
The sauce oozes down over the sides.
The middle pretty much fills with sauce.
At this point is is pretty much futile to resist eating at least one bite.
** I did make this recipe with biscuits made from scratch (I used the Biscuits Supreme recipe in Better Homes & Gardens.) It still tasted good*, but there were a few changes: It needed an extra 10 minutes to cook, the sauce was not as runny, and the biscuits were a little more dense. I rolled out the biscuits and cut them into 90 bite size pieces, but only used 60 of them. I also had to spray the biscuits with some oil before coating them in cinnamon and sugar.
The other 30 pieces I used to make a reduced sugar version. Since it was cut in half, I used 1/2 cup heavy cream, 1/2 cube butter, 1 Tbsp regular sugar and 2 Tbsp brown sugar. (I did dip them in cinnamon and sugar.)
*My husband and mother (taste testers) said they liked it better than the biscuits from the can.