This is my Drunk Monkey Bread Recipe! Gather up these things: a big bundt pan, a medium bowl, cooking spray, 2 cans of refrigerator biscuit dough, garlic powder, salt, Italian seasoning, butter, 2 eggs, and Parmesan cheese. Spray the bundt pan with cooking spray and preheat the oven to 300 degrees F.
In the bowl, mix together 1 1/2 tsp of garlic powder, 1/4 tsp salt, and 2 tbsp Italian seasoning. I used a fork for mixing. Enjoy a shot of whiskey.
Then add to the bowl, the two eggs (break them open first) and 5 tbsp melted butter (better than margarine), and stir vigorously until blended. Enjoy another shot of whiskey.
Open the biscuits and cut each biscuit into quarters, drop them in the bowl of ingredients, roll them around a bit to coat them, then drop them in the bundt pan. Have some whiskey!
After you have a single layer of biscuit in the pan, shake some Parmesan cheese over that layer, then add the rest of the coated biscuit quarters and layer some more cheese over that. If you've made it this far without passing out, put the bundt pan into the oven and set the alarm for 35 minutes so you don't burn the bread.
When the timer goes off, enjoy a shot of whiskey to celebrate that you didn't burn it, then set the pan (don't forget to use oven mitts) on a wire rack to cool for 20 minutes. Then invert a plate on the top of the bundt pan and turn both over at once to get your "perfect presentation" drunk monkey bread.
Tear off pieces of the Drunk Monkey Bread and enjoy with whiskey. This is an excellent side dish for any meal, the perfect appetizer, late night munchie, and party bread. By the way, none of the alcohol ever actually makes it INTO the recipe. My entire family loves this bread! Enjoy!