Monkey bread has sticky, gooey, deliciously nostalgic connotations. At Chicago restaurant The BristolChef Chris Pandel gives it a savory spin, with individual portions of buttery, pull-apart bread in mini-me cast-iron pans.
Using a convection oven with a steam function—like the Baxter Hybrid Convection Oven that Chef Pandel uses in this recipe—allows a thick hard crust to form, that yields to a fluffy, buttery interior (thanks to the steam). And the convection means that instead of rotating pans, you can attend to melting more butter to brush over the top once these golden-brown, dilly-delicious odes to childhood are ready to eat.
Nils Arrington
