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 RAISIN BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h35m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream.
CINNAMON-RAISIN BREAD PUDDING
This rich bread pudding recipe goes together in minutes. There's plenty of old-fashioned flavor, so it's sure to become a favorite! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 337 calories, Fat 11g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 260mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.
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
APPLE-CINNAMON BREAD PUDDING
With apples and cinnamon, this is a simple but delicious twist on bread pudding. Refrigerate leftovers. Can be served hot or cold.
Provided by Brandy See Landers
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a glass, deep-dish pie dish.
- Stir together sugar and cinnamon in a small bowl. Whisk milk and eggs together in a separate bowl.
- Butter one side of each slice of bread, and cut into cubes. Spread 1/2 of the bread cubes into the prepared pie dish, sprinkle with 1/2 of the cinnamon-sugar mixture, and 1/2 of the shredded apples. Repeat layers once more with remaining bread cubes, cinnamon-sugar mixture, and apples. Pour milk-egg mixture over the top and let sit until bread cubes are moist, about 10 minutes.
- Bake in the preheated oven until top is crispy, 40 to 50 minutes. Let cool for at least 20 minutes before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39 g, Cholesterol 90.6 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 4.1 g, Sodium 224 mg, Sugar 22.3 g
CINNAMON BREAKFAST BREAD PUDDING
Bread pudding goes from after-dinner dessert to delectable breakfast dish with the addition of raisin cinnamon bread. You'll reach for this easy, make-ahead recipe often.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 5h
Yield 8
Number Of Ingredients 6
Steps:
- Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
- In large bowl, beat eggs, milk, cinnamon and nutmeg until well blended. Pour over bread. Cover; refrigerate 4 hours or overnight.
- Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until set and top is golden brown. Cut into 8 squares. Serve with syrup.
Nutrition Facts : Calories 410, Carbohydrate 73 g, Cholesterol 220 mg, Fiber 1 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving (1 Square and 1/4 Cup Syrup), Sodium 220 mg, Sugar 47 g, TransFat 0 g
DREMA'S CINNAMON BREAD PUDDING
Scrumptious for breakfast, snacktime or anytime. Great with milk or coffee! We love cinnamon anything and it's really on the health food list for everyone to feel good about.
Provided by Drema Bryant
Categories Other Breakfast
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees F. Spray non-stick coating over 2-quart shallow baking dish. Wipe out excess with paper towel. Place bread cubes in baking dish, sprinkle raisins over bread. Set aside.
- 2. In a medium sized mixing bowl beat eggs till frothy. Add sugar, mix well. Add milk gradually stirring. Add vanilla extract last. Stir again. Pour this mixture evenly over bread cubes.
- 3. Bake 40 minutes or until knife inserted near center comes out clean. Serve warm with chilled whipped topping or pure cream. Enjoy!
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CINNAMON ROLL BREAD PUDDING - BAKE IT WITH LOVE
From bakeitwithlove.com
Ratings 35Servings 8Cuisine American, EnglishTotal Time 1 hr
- 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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