Cinnamon Roll Bread Pudding


6 -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.

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