Cinnamon rolls? Yes, please! Bread Pudding? No, thanks (it's soggy bread and that is just disgusting to me)!!!! But....put these two things together and we have one of the most scrumptious cinnamon roll bread pudding recipes around. And it is not soggy at all! Serve this at breakfast, coffee time or as a side to a hot bowl of soup! I'm telling you, it's to die for!
2 T. butter, melted
2 12.4 oz. tubes refrigerated cinnamon rolls
4 eggs
1/2 c. whipping cream
2 t. cinnamon
2 t. vanilla extract
Optional: 1 c. chopped pecans
1/4 c. maple syrup
Pour melted butter into a 13"x 9" glass baking pan. Separate rolls in both tubes; set aside icing containers. Cut 8 rolls into 4 pieces each; place pieces in baking pan. Cut remaining rolls into 8 pieces each; layer pieces in pan over quartered rolls, placing to fill in bare spots. In a bowl, beat eggs; whisk in cream, cinnamon and vanilla. Gently pour over rolls. Sprinkle with pecans, if desired. Drizzle with maple syrup. Bake at 375 degrees for 20 to 28 minutes, until golden. Remove from oven; let cool 15 minutes. Remove lids from icing containers; microwave 10 - 15 seconds, until thin enough to drizzle. Drizzle icing over top.
This looks so good! What an easy recipe to keep on hand for guests or when I'm in the mood for something special for breakfast.
ReplyDeleteHi Val! This tastes as good as it looks - especially when it's warm. And it is definitely something that can be a special treat for the family or with quests. I enjoy your blog and the yummy recipes you post and you have such a sweet looking family. :)
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