Lunch Recipe

Cinnamon Roll Bread Pudding

A twist on a classic recipe. I’ve made this for breakfast and dessert and my family loves it!

INGRIDIENT

cooking spray

1 (12.4 ounce) package refrigerated cinnamon rolls with icing (such as Pillsbury™ Grands!™)

2 cups heavy whipping cream

1 cup light brown sugar

⅔ cup whole milk

5 egg yolks

2 teaspoons vanilla extract

¾ teaspoon ground cinnamon

1 pinch salt

2 tablespoons white sugar

¼ teaspoon ground cinnamon

¼ cup unsalted butter, at room temperature

2 tablespoons butter

½ cup white sugar

1 tablespoon cornstarch

1 cup milk

¼ cup bourbon

DIRECTION

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.

Step: 2

Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.

Step: 3

Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.

Step: 4

Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.

Step: 5

Pour mixture into the prepared baking dish. Cover with aluminum foil.

Step: 6

Bake in the preheated oven until almost set, about 45 minutes.

Step: 7

Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.

Step: 8

Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.

Step: 9

Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.

Step: 10

Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.

Step: 11

Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.

NUTRITION FACT

Per Serving: 544 calories; protein 5.5g; carbohydrates 56.8g; fat 32g; cholesterol 189.5mg; sodium 346.4mg.

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