Cinnamon Roll Bread Pudding
If you have a bunch of cinnamon rolls left over from a family brunch, here's a delicious recipe that can help solve your problem. Whip up this delicious Cinnamon Roll Bread Pudding using your days-old cinnamon rolls plus some pecans and raisins for a sweet treat that everyone will love. This is one of those recipes for bread pudding that you'll use time and time again it's so good!
Ingredients
- 6 to 8 day-old cinnamon rolls, torn into small pieces (about 12 cups)
- 1/3 cup raisins
- 1/3 cup pecans, chopped
- 1 quart milk
- 5 eggs
- 1 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/4 cup butter or margarine, sliced
- 1 1/3 cup whipping cream
- 4 egg yolks
Instructions
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Place cinnamon roll pieces in a greased 9 x 13-inch baking dish. Sprinkle raisins and pecans over rolls.
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In a large bowl beat milk, eggs, 1 cup sugar and 1 teaspoon vanilla until well blended; pour over rolls. Cover and chill overnight.
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Preheat oven to 350 degrees F.
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Dot mixture with butter slices.
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Place dish in a roasting pan. Fill pan with hot water halfway up sides of baking dish. Bake 40 to 45 minutes or until bread pudding is set in center.
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Prepare the vanilla sauce. Heat the whipping cream and 1/4 cup sugar in the top of a double boiler over simmering water.
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Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
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Stir some of hot cream mixture into egg mixture; return egg mixture to double boiler.
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Stirring constantly, cook 8 to 10 minutes or until mixture thickens slightly and coats a spoon. Remove from heat; stir in 1 teaspoon vanilla.
- Serve warm sauce over bread pudding.
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