Easter is finally almost here. I am making my traditional sticky pull-apart bread. I've heard it called monkey bread before. It should be a lot of fun. My son, Albie, got to pour all of the dry ingredients into the bowl. He also got to crack his first eggs. He was very good at it. Only one of the eggs made it half in and half out of the bowl.
This recipe is an adaptation of a James McNair Favorite. He uses currants and I use golden raisins or a mixture of dried apricots and golden raisins. I also use a dark corn syrup for more of a molasses flavor to my sauce. It's a good treat to take to a gathering or to put on a pretty cake pedestal as your brunch centerpiece. I've done both and it's just a good tradition no matter where you are headed or what the circumstances of your Easter meal.
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