OK, so bread pudding is generally a "winter" treat. But it's one of my favorite comfort foods, that I enjoy year-round. This is one that I adapted from a bakery that I worked at from September '06 to January '07. I specify Pillsbury Grands Cinnamon Rolls from a tube for convenience (and built-in serve-with sauce!), but if you choose to make your own from scratch, only to tear them up, well, be my guest. I have included two simple cinnamon bun icing recipes if you go this route.
Cinnamon Bun Bread Pudding
Adapted from recipe by Ann B.
Ingredients
- 2 tubes of Pillsbury Grands Cinnamon Rolls (any flavor/variety)
- 1 cup milk
- 2 cups half and half
- ¾ c. sugar
- 4 large eggs
- 1 ½ teaspoon vanilla
- ½ cup white chocolate chips (optional)
- ½ cup dried cranberries (optional)
Directions
- Bake cinnamon rolls as directed. Allow to cool.
- While rolls are baking, scald milk and half and half.
- Whisk together sugar and eggs, and temper with hot milk mixture.
- Pour mixture back into saucepan, and add vanilla.
- Spray a 9x13 baking pan with Pam.
- Break cinnamon rolls into 1-inch chunks and spread in baking pan. Sprinkle white chocolate chips an cranberries among bread pieces, if using, and pour custard mixture over rolls.
- Cover pan in tinfoil. Bake at 350 degrees for 35 to 40 minutes.
- Serve warm with icing that comes in the Pillsbury tube, or use one of the recipes below.
Cream Cheese Cinnamon Bun Icing
Source: The Restaurant School
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ½ cup margarine, softened
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar
- 1 tablespoon milk
Directions
- Combine all ingredients with hand- or stand-mixer.
Simple Cinnamon Bun Icing
Source: AllRecipes.com
Ingredients
- 1 cup confectioners' sugar
- 1 tablespoon milk
Directions
- Combine ingredients with a whisk. Add more milk if too thick, or add more sugar if too thin.
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