CINNAMON ROLL BREAD PUDDING
Make and share this Cinnamon Roll Bread Pudding recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time P1DT1h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Place the cinnamon roll pieces into greased 9 x13-inch baking dish.
- Sprinkle the raisins and pecans over them.
- In large bowl, beat the milk, eggs, sugar and vanilla until well blended.
- Pour mixture over rolls.
- Cover and refrigerate overnight.
- Preheat oven to 350°.
- Dot the mixture with the butter slices.
- Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.
- Bake for 40-45 minutes or until bread pudding is set in center.
- To make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water.
- Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
- Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.
- Stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon.
- Remove from heat and stir in the vanilla.
- Serve warm sauce over bread pudding.
CINNAMON ROLL BREAD PUDDING
A twist on a classic recipe. I've made this for breakfast and dessert and my family loves it!
Provided by Amy Lawler
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 10h30m
Yield 10
Number Of Ingredients 17
Steps:
- 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.
- 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.
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
- 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.
- Pour mixture into the prepared baking dish. Cover with aluminum foil.
- Bake in the preheated oven until almost set, about 45 minutes.
- 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.
- 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.
- 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.
- 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.
- Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.
Nutrition Facts : Calories 543.7 calories, Carbohydrate 56.8 g, Cholesterol 189.5 mg, Fat 32 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 17.8 g, Sodium 346.4 mg, Sugar 35.9 g
CINNAMON ROLL BREAD PUDDING
Steps:
- Heat the oven to 350 degrees F and arrange a rack in middle.
- Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.
- Meanwhile, bring about 8 cups water to a simmer over medium-high heat.
- Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature.
SUNNY'S EASY CINNAMON ROLL BREAD PUDDING
Provided by Sunny Anderson
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
- Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
- In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
- Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
- For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
- Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.
CINNAMON ROLL BREAD PUDDING
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
- In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add rolls, raisins, and pecans to bowl. Stir together until well combined and bread is saturated.
- Transfer to prepared casserole dish and dot with butter.
- Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
- Remove from oven and serve warm in martini glasses.
CINNAMON ROLL BREAD
This stunning bread is made from 16 small cinnamon rolls that are arranged in a loaf pan, creating a swirled pattern that's surprisingly easy to achieve. The bread is delicious served slightly warm, but if you want to see precise spirals in your slice, let it cool completely before slicing. The icing is meant to be quite thick; if you apply it while the loaf is still warm, it will remain soft and gooey. If you apply it once the bread is fully cooled, it will harden to a thick, glossy frosting. Both are equally delicious, and which one you choose may depend entirely on how patient you can be once the aroma permeates your kitchen.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, snack, breads
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 18
Steps:
- Grease a 9-inch loaf pan with nonstick cooking spray and line with a parchment paper sling, leaving a 2-inch overhang on the long sides.
- Pour the milk into a small pot and heat over low until it's just warm to the touch (about 95 degrees). If needed, let cool to the correct temperature before using.
- While the milk heats, in the bowl of an electric mixer fitted with the dough hook, mix the flour, granulated sugar, yeast and salt to combine. Add the warm milk, butter and egg and mix on low speed until the dough comes together, about 3 minutes. Scrape the bowl well, and mix on medium speed for another 3 minutes.
- Transfer to a lightly greased medium bowl and cover with plastic wrap. Let rise until puffy and almost doubled in size, 45 minutes to 1 hour.
- While the dough rises, make the filling: In a medium bowl, whisk the butter and brown sugar until well combined. Whisk in the flour, cinnamon, vanilla and salt until well incorporated.
- When the dough has risen, roll it out into into a rectangle (about 12 by 20 inches) on a lightly floured surface using a lightly floured rolling pin. Spread the filling over the dough in an even layer all the way to the edges. Starting on one of the long sides, tightly roll up the dough crosswise into a 20-inch log. Gently stretch the log to make it about 24 inches long.
- Use a sharp or serrated knife to cut the dough into 16 1 1/2-inch-thick pieces. Arrange the cinnamon rolls in the loaf pan: Place two rows of six pieces each at the bottom of the pan, side-by-side, seam-side down and tightly packed with the swirls facing the ends of the pan. Arrange the remaining four pieces in the center on top of those on the bottom.
- Loosely cover the loaf with plastic wrap and let rise until the dough comes about 1 inch over the top edge of the pan, about 1 hour (it can be more if your room temperature is cooler). Toward the end of the rise time, heat the oven to 350 degrees.
- Make an egg wash by lightly beating 1 egg and 1 tablespoon water together. Brush the loaf with the egg wash, then bake until the loaf has an internal temperature of 200 degrees, about 50 to 55 minutes. The loaf will brown quickly; tent it with foil after 20 to 25 minutes for the remainder of baking time.
- While the loaf bakes, make the glaze: In a medium bowl, whisk the confectioners' sugar, cream and vanilla to combine. The mixture should be thick, more like a frosting than a glaze. Add more cream if needed to achieve a smooth texture. Cover with plastic wrap, pressing the wrap into the surface of the frosting so the surface doesn't harden.
- Let the bread cool in the pan for 15 minutes. Use a small offset spatula to loosen the loaf from the short edges of the pan, then lift out the loaf using the parchment paper and cool for at least 30 minutes on a cooling rack before applying the frosting. Spread the frosting in an even layer over the surface of the loaf.
BREAD PUDDING MADE WITH CINNAMON ROLLS
Nothing beats this on a fall morning, like Thanksgiving, to get you in the mood for football! It also helps you get rid of all those cinnamon rolls getting stale that you brought home 3 days ago.
Provided by Kellidd
Categories Main Dish Recipes Casserole Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
- Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
- Transfer cinnamon roll mix to a casserole dish and dot with butter.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.
Nutrition Facts : Calories 561.2 calories, Carbohydrate 77.2 g, Cholesterol 79.6 mg, Fat 25 g, Fiber 2.9 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 578.6 mg, Sugar 39.4 g
SLOW-COOKER CINNAMON ROLL PUDDING
A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low until a knife inserted in the center comes out clean, about 3 hours. If desired, serve with ice cream.
Nutrition Facts : Calories 570 calories, Fat 27g fat (10g saturated fat), Cholesterol 226mg cholesterol, Sodium 468mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 3g fiber), Protein 13g protein.
CINNAMON ROLL BREAD PUDDING
Make and share this Cinnamon Roll Bread Pudding recipe from Food.com.
Provided by Rhodes Bake-N-Serv
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut each baked cinnamon roll into 6 pieces and place in a sprayed 11x7-inch baking pan. Whisk together egg yolks, eggs, milk, sugar and almond extract. Pour egg mixture evenly over cinnamon rolls. Sprinkle with raisins and dot with butter. Cover and refrigerate 4-24 hours. Bake at 325°F 55-60 minutes. Cover with foil last 20 minutes of baking to prevent over browning. Drizzle with cream cheese frosting while warm.
Nutrition Facts : Calories 337.7, Fat 17.1, SaturatedFat 6.8, Cholesterol 212.9, Sodium 248.8, Carbohydrate 38.4, Fiber 1.4, Sugar 24.3, Protein 8.9
EGGNOG AND CINNAMON ROLL BREAD PUDDING 2000
Leftover cinnamon rolls and eggnog, assemble this before bedtime, bake fresh for a brunch breakfast, or any suppertime dessert. Great Christmas or Easter morning brunch.
Provided by andypandy
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the rolls or sweet yeast bread into cubes, to make 8 cups total.
- Grease a 2 1/2 quart shallow casserole dish with butter, and place in the 8 cups sweet yeast bread cubes evenly.
- In a large bowl, beat the three eggs, with the eggnog, and heavy cream until blended well.
- Carefully pour half the mixture over cubes, and push down into liquid, and soak for about ten minutes.
- Add remaining liquid and push down with back of spoon, so all is covered well.
- Cover dish with saran wrap and place in fridge overnight, or at least 50 minutes before baking .
- Preheat oven 350 degrees.
- Remove saran wrap and place casserole into a larger pan, and add hot boiling water around making a water bath half way up the sides of dish. Place on centre rack in oven.
- Bake until cubes are toasted and edges are set.
- Remove the casserole from the water bath as soon as you remove it from oven, and place on a cooling rack.
- Let rest for ten minutes.
- Dust with a sprinkling of powdered sugar.
- Serve plain, or maple syrup.
- Nice with back bacon or sausages for a morning breakfast along with a fruit compote.
Nutrition Facts : Calories 279.2, Fat 24.8, SaturatedFat 14.6, Cholesterol 204.9, Sodium 82.4, Carbohydrate 8.7, Sugar 4.7, Protein 6.2
CINNAMON ROLL BREAD PUDDING
I got this recipe from the cafeteria that serves breakfast and lunch where I work. Chef uses the cinnamon rolls that are left over from the day before. I use the day old rolls that my local grocery store is going to toss out.
Provided by Sandra Southwick
Categories Dessert
Time 50m
Yield 4 quarts, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Whisk sugar into egg yolks until sugar is dissolved.
- Add vanilla. If using imitation vanilla, use a little more than the 1/2 Tbls.
- Heat heavy cream just until it starts to boil.
- Slowly add egg/sugar mixture into heavy cream.
- Heat on low until thickened. Don't let the egg yolks cook until solid, or you'll have sweetened scrambled eggs.
- Pour mixture over cinnamon rolls. Using your hands, mix GENTLY so you don't break up the rolls too much.
- Pour this mixture into a greased 9x12x6 pan. Cover and bake at 325 for 15 - 20 minutes. Don't let it get dry. Someone suggested using a crock pot. Good idea, keep an eye on it to prevent burning on sides and bottom.
- FOR ICING.
- Mix the 1/4 cup heavy cream with the powdered (10X) sugar. As soon as you take the baked mixture out of the oven, pour icing over the mixture. It should soak in and not be very obvious.
- At this point you can add raisins or chocolate chips if you want.
Nutrition Facts : Calories 1737.8, Fat 98, SaturatedFat 39.1, Cholesterol 465.6, Sodium 1201.1, Carbohydrate 197.3, Fiber 7.2, Sugar 135.7, Protein 22.4
CINNAMON ROLL BREAD PUDDING
Make and share this Cinnamon Roll Bread Pudding recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
- In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add rolls, raisins, and pecans to bowl. Stir together until well combined and bread is saturated.
- Transfer to prepared casserole dish and dot with butter.
- Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
- Remove from oven and serve warm in martini glasses.
Nutrition Facts : Calories 733.8, Fat 32, SaturatedFat 12.7, Cholesterol 103.2, Sodium 757, Carbohydrate 102.1, Fiber 6.1, Sugar 70.1, Protein 14.9
CINNAMON BREAD PUDDING
From Amsterdam, New York, Emma Magielda shares this dessert that's different and delicious. "I've used this recipe for more than 10 years," she says.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. , In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling. , In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. , Cover and microwave at 50% power for 9-11 minutes or until a knife inserted in the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts :
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4.7/5 (18)Total Time 1 hrCuisine American, EnglishCalories 491 per serving
- Butter a 2 qt baking dish. Cut or tear your cinnamon rolls into approximately 1 inch square pieces and layer them into the buttered baking dish. Do not compactly fill the dish or fill to the very top edge of your dish. *The bread will expand, you do not want your bread pudding overflowing.
- In a medium to large mixing bowl, combine the heavy cream (half & half or whole milk can also be used), eggs, yolks, butter, sugar, vanilla extract, and cinnamon. Whisk until well combined, then pour over the layered cinnamon roll chunks. *If your pudding mixture does not come to the bottom edge of the top lip of your baking dish, you can use milk to top off the bread pudding. You want your bread pretty well covered with liquid.
- Soak the layered bread pudding in the custard mix for about 30 minutes, then preheat your oven to 350 degrees F (175 degrees C).
- Place bread pudding in preheated oven on the middle rack and bake for about 25-30 minutes, or until the custard is set and a toothpick inserted into the middle of the baked dish comes out clean. The top will be browned and the pudding will be set between the bread pieces in the center.
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