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Cinnamon Roll Bread Pudding with Butterscotch Sauce

12 Jan

Hello Everyone,

As some of you might recall I made cinnamon rolls for Ray to take in for his office Birthday. I had several left at home, we ate a few. Then as we all know with homemade breads, they start to get a little dry and stale, and once they get to that point I don’t like to eat them. I decided to chop up the remaining cinnamon rolls and turned out I had 8 cups of cinnamon rolls left! WOW! I thought bread pudding, that’s a great way to use all this up! Enjoy!

Cinnamon Roll Bread Pudding with Butterscotch Sauce;

4 large eggs

2 large egg whites

3/4 cup plus 2 tbsp granulated sugar, divided

2-1/2 cups whole milk

2-1/2 cups heavy cream

3 tbsp. whiskey, optional

1 tbsp. vanilla extract

1/4 tsp. salt

8 cups leftover and stale cinnamon rolls

Heat oven to 325 degrees, and lightly grease a 9×13 baking pan with butter. Whisk the eggs, egg whites, 3/4 cup sugar, milk, cream, whiskey, and salt. Sprinkle cinnamon roll cubes into baking pan. Pour egg milk mixture over cubes. Let sit at room temperature for 20 minutes. Sprinkle remaining 2 tbsp. sugar over top, and bake pudding for 40-50 minutes. Bake until pudding is a deep golden brown puffs around the sides and jiggles very slightly at the center. Serve warm and with sauce, if desired.

Butterscotch Sauce:

1 cup packed light brown sugar

1 stick unsalted butter, 4 oz.

1/2 heavy cream

2 tsp. light corn syrup

1 tsp. vanilla extract

Cook the brown sugar and butter in a medium saucepan over medium-high heat, stirring often, until mixture bubbles and becomes lighter in color, 3-5 minutes. Off the heat, slowly whisk in the cream until the sauce is smooth. Stir in the corn syrup and vanilla. Best if served warm.

Well until next time..

Amanda 🙂

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Posted by on January 12, 2012 in Breads, Breakfast, Dessert's

 

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