Cinnamon Roll Bread Pudding An Easy Twist On A Classic Soak the layered bread pudding in the custard mix for about 30 minutes, then preheat your oven to 350°f (175°c gas mark 4). place your bread pudding on the middle rack of your preheated oven and bake for 25 30 minutes, or until the custard is set and a toothpick inserted into the middle of the baked dish comes out clean. 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.
Cinnamon Roll Bread Pudding Good Habits Guilty Pleasuresgood Habits Add the chopped pecans and mix together. in a medium bowl whisk together ½ cup milk, heavy cream, eggs, sugar, and vanilla extract. pour this mixture over the cinnamon rolls and stir to coat. let. In a large bowl add eggs (3), brown sugar (½ cup), and vanilla (2 tbl) and whisk together. add milk (1 cup) and half and half (1 cup) and continue to whisk all ingredients together until well incorporated. add the cinnamon roll cubes to the baking dish and pour the egg custard over the top of the cubes. Grease an 8x8 inch baking dish well. place the cinnamon roll cubes on an even layer into the greased baking dish. whisk together the remaining ingredients until the sugar is dissolved. pour the mixture evenly over the cinnamon roll cubes, pressing down slightly to make sure all the cubes are soaked. let stand for a half hour to for the custard. Preheat oven to 350°f. grease a 9×13 inch baking dish. cube the cinnamon rolls and place them in the baking dish. drizzle the melted butter over the cinnamon rolls. sprinkle with raisins, if desired. in a medium mixing bowl, combine the eggs, milk, sugar, vanilla, and cinnamon. beat with a whisk until well mixed.
Comments are closed.