In a large ziploc bag, add in white sugar and ½ cup of brown sugar and ½ teaspoon of allspice. Next, add in 1/3 of the quarted biscuits (having had separated them from each other). Seal bag and shake to fully coat biscuits.
Add in the sugar coated biscuits Into a well-greased bundt pan. Shake the remaining 2/3 of the biscuits (in 2 batches) in the sugar mixture. Add to the pan as well.
In a medium saucepan over medium heat, melt butter and add in remaining 1 cup of brown sugar and vanilla. Let cook and stir often, until mixture starts to become lighter and almost frothy like. This should take about 10 minutes.
Remove from heat and slowly whisk in eggnog and pinch of salt.
Immediately pour melted sugar mixture over the biscuits evenly.
Bake in the oven for 30-35 minutes, or until tops begin to look slightly hardened and edges are golden brown. Remove from the oven, let cool 5 minutes before carefully flipping bundt pan onto a very large plate.
After the bread cools for at least 10 minutes, drizzle Pillsbury glaze over the monkey bread.
The calories shown are based on the monkey bread being cut into 12 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**