Recipe Archives->Breads Pudding->Cinnamon Roll

CINNAMON ROLL BREAD PUDDING

6 to 8 day-old cinnamon rolls, torn into small pieces (about 12 cups)
1/3 cup raisins
1/3 cup chopped pecans
1 quart milk
5 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup butter or margarine, sliced

1 1/3 cups whipping cream
1/2 cup sugar, divided
4 egg yolks
1 teaspoon vanilla extract

For bread pudding, 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, sugar, and vanilla until well blended;
pour over rolls.  Cover and chill overnight. Preheat oven to 350
degrees.  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.

For vanilla sauce, heat 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 vanilla.  Serve warm sauce over bread pudding.  YIELD:
about 15 servings.

Printable version: cinnamon-roll.txt.