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Cinnamon Roll Bread Pudding
Does this sound incredible or what?! 8) (prep time estimates chilling and overnight time)
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day-old cinnamon rolls, torn to small pieces (about 12 cups)
or 1/4 cup
cups whipping cream
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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