What a weekend! It was a mix of fun, excitement, and even some drama - to say the least. While my house was a little more than full, It was FULL of people that I love and adore. And when I love and adore you, I feed you. That's why I decided to press on with making this Strawberries & Cream Monkey Bread for breakfast one morning.

I based this monkey bread off of one that I had made before, with just a few simple adjustments to use up the last bits of fresh strawberries in the season. To say that this sweet treat is delicious, would be a sad understatement! It's loaded with strawberries and sweet ooey-gooey goodness among every nook and cranny.

I did my best to lighten this monkey bread up by using a wheat canned biscuit dough and a light pie filling. While canned pie filing isn't one of my most favorite things, it's still handy when it comes to a lot of baked goodies. Especially when you're trying to save on time and energy without sacrificing taste.

I'll be the first to admit, and my mother can attest to this, that I was more than a little nervous with how well this would turn out. For whatever reason, I had it in my head that once it was outside of the pan that it would collapse into a plated mess of gooey strawberry bread pieces. That wasn't the case though!

The end result came out beautifully, and the drizzle of vanilla cream on top gave it that extra bit of deliciousness.

The monkey bread ended up coming out of the pan with enough stability that I needed to cut the first few 'slices' off to be served, though the rest was more easily pulled apart, like a traditional monkey bread.

Step-by-Step Photos:

Nutritional Claims: Low Fat, Kidney Friendly, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free