Cinnamon Roll Bread Pudding
Does this sound incredible or what?! 8) (prep time estimates chilling and overnight time)
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INGREDIENTS
Nutrition- 6 -8day-old cinnamon rolls, torn to small pieces (about 12 cups)
- 1⁄3cup raisins
- 1⁄3cup chopped pecans
- 1quart milk
- 5
- 1cup sugar
- 1teaspoon vanilla extract
Sauce
- 1 1⁄3cups whipping cream
- 1⁄2
- 4egg yolks
- 1teaspoon vanilla extract
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DIRECTIONS
- Place the cinnamon roll pieces into greased 9 x13-inch baking dish.
- Sprinkle the raisins and pecans over them.
- In large bowl, beat the milk, eggs, sugar and vanilla until well blended.
- Pour mixture over rolls.
- Cover and refrigerate overnight.
- Preheat oven to 350°.
- Dot the mixture with the butter slices.
- Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.
- Bake for 40-45 minutes or until bread pudding is set in center.
- To make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water.
- Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
- Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.
- Stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon.
- Remove from heat and stir in the vanilla.
- Serve warm sauce over bread pudding.
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