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!
- 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
Place cinnamon roll pieces in a greased 9 x 13-inch baking dish. Sprinkle raisins and pecans over rolls.
In a large bowl beat milk, eggs, 1 cup sugar and 1 teaspoon vanilla until well blended; pour over rolls. Cover and chill overnight.
Preheat oven to 350 degrees F.
Dot mixture with butter slices.
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.
Prepare the vanilla sauce. Heat the whipping cream and 1/4 cup sugar in the 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 hot cream mixture into egg mixture; return egg mixture to double boiler.
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.