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Cinnamon Roll Bread Pudding

Using day old or leftover cinnamon rolls in cinnamon roll bread pudding results in one of the easiest and best versions of this classic comfort food dessert that you will ever try. Make it extra special with a generous drizzle of homemade caramel sauce.

  • 5 to 6 cups cinnamon rolls, diced
  • 1 cup whipping cream
  • 1 cup milk
  • 2 eggs
  • 2 egg yolks
  • ⅔ cup sugar
  • 1 tbsp vanilla extract
  • Pinch salt

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 to fully absorb.
Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.
Serve with a generous drizzle of Homemade Caramel Sauce

Source recipes -Here-

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