A twist on a classic recipe. I’ve made this for breakfast and dessert and my family loves it!
Ingredients
Topping
- 2 tablespoons white sugar
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, at room temperature
Sauce
- 2 tablespoons butter
- ½ cup white sugar
- 1 tablespoon cornstarch
- 1 cup milk
- ¼ cup bourbon
- cooking spray
- 1 (12.4 ounce) package refrigerated cinnamon rolls with icing (such as Pillsbury? Grands!?)
- 2 cups heavy whipping cream
- 1 cup light brown sugar
- 2/3 cup whole milk
- 5 egg yolks
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- 1 pinch salt
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
Step 2
Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
Step 3
Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
Step 4
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.
Step 5
Pour mixture into the prepared baking dish. Cover with aluminum foil.
Step 6
Bake in the preheated oven until almost set, about 45 minutes.
Step 7
Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
Step 8
Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
Step 9
Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
Step 10
Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
Step 11
Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.
Editor’s Note:
The directions for making cinnamon rolls are based on the particular brand mentioned. Follow instructions on the package if using a different brand.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 544 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat18g | 89% |
Cholesterol190mg | 63% |
Sodium346mg | 15% |
Total Carbohydrate57g | 21% |
Dietary Fiber1g | 3% |
Total Sugars36g | |
Protein6g | |
Vitamin C0mg | 2% |
Calcium122mg | 9% |
Iron1mg | 7% |
Potassium159mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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