I'm rating this 5 stars because of ease to make, use of ingredients on hand, and overall satisfaction. DH loved it as written, for me it was a little over sweet ( I used Splenda granulated and Splenda brown blend with the brown being half the ask for amount). Skipped the pecans but used almond milk and it really made a very tasty bread pudding. I would make this again with a bit less sweetness.
I chose your recipe cuz it was simple, ingredient-friendly & did not require making a sauce that would add to the prep time cal as we love bread pudding & mostly view a sauce as overkill. I used frozen crusty rolls & added 1 tsp grd cinnamon to indroduce that flavor. My orig intent was to use my crockpot, but I oven-baked it as the other reviewers when I got short of time. Except for the poss opt add of raisins, I would not chg a thing about this recipe. It easily serves 8 IMHO & the ingredient combo produces a lovely caramel flavor that works well plain or w/a variety of sauces, ice cream, etc. Thx for sharing this recipe w/us. :-) ... Edited To Add: Your recipe encored for guests last nite & I made a more recipe-faithful version in my crock-pot using an Icelandic treat called "Kanilsnudar" (= cinnamon twist) that I'd describe as "soft biscuit-like cookies". I left out the pecans due to a DH dietary restriction & served it w/Flavored Butter: Sweet Brandy by Annacia after I molded warm servings in ramekins. We loved it again & I was able to get a photo this time. :-)
Bought a cinnamon swirl loaf at a local Farmers' Market just for this recipe & was very happy with the results, although being the raisin-lover that I am, I'd probably add some of them the next time around! But, the idea of using left over cinnamon bread of any kind makes this a great keeper, I think! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
I had a craving for cinnamon bread pudding and found this recipe. The challenge is that I always cut recipes to two servings (it is just my DH and I). I cut this to two servings and baked, covered in the oven at 225 for 3 hours. Superb! I made it for a second time today with more of the cinnamon bread from the local bread shop and it turned out great, yet again. We use a brandy sauce over it (also cut to two servings, Brandy Sauce) which turns out nice, hot and thick! Thank you for sharing your recipe!
I did a small batch of this for brekky using some hot cross buns I had leftover in the freezer from Easter. Smell gorgeous in the oven and was a lovely breakfast treat served with vanilla yoghurt. Thanks for posting!
We were split in the house on this dish. The girls were fond of it. The guys loved it so much, they were scooping the leftovers out of the pan later after supper! I think it was a texture thing for me, but this is afterall a bread pudding. DH and DS couldn't get enough of it. We used leftover cinnamon rolls and left out the pecans. The guys had their bowls drizzled with a white icing. I have already been asked to make it again for the boys. Anytime they jump like that for something, I will be sure to make it again. Made and Reviewed for Football Pool Playoffs - Congrats on your win! Thanks! :)