Cinnamon Roll Bread Pudding

Products Used

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Cinnamon Roll Bread Pudding

Ingredients

Bread Pudding

12 jumbo refrigerated cinnamon rolls
6 eggs
1 cup Imperial Sugar Light Brown Sugar
4 tablespoons of vanilla
2 cups whole milk
2 cups half and half
Butter/cooking spray to grease pan

Vanilla Glaze

2 cups heavy cream
1 cup Imperial Sugar Extra Fine Granulated Sugar
4 tablespoons cornstarch
2 tablespoons warm water
2 tablespoons vanilla extract
1/8 teaspoon cinnamon
2 packets of icing that came with cinnamon rolls (about 4 ounces)

Directions

For bread pudding, start by baking jumbo cinnamon rolls according to package directions, adding 5 minutes to baking time. Once baked, remove from oven and let rolls cool.
Generously butter 2 quart rectangular baking dish or a 9x9-inch baking dish.
Cut or rip cinnamon rolls into large chunks and toss into baking dish.
In a bowl, mix together eggs, brown sugar, and vanilla.
Stir in milk and half and half.
Pour milk mixture evenly over cinnamon rolls.
Press down on cinnamon rolls with a spoon or spatula to make sure all pieces soak up custard.
Cover with foil and refrigerate 2 hours, or up to 8 hours/overnight.
When ready to prepare, preheat oven to 325°F and bake 1 hour. Edges should be browned and the center slightly jiggly when moved. Remove from oven and let cool.
Prepare glaze: In a saucepan heat cream and sugar over medium heat, whisking to dissolve sugar.
In a small bowl, whisk together cornstarch and water to create a paste.
Once cream is hot (but not boiling), add cornstarch mixture. Heat and whisk for 5-7 minutes as mixture slightly thickens. If there are bits of cornstarch mixture left, strain mixture before moving on.
Remove from heat and whisk in vanilla and cinnamon.
Stir in icing from cinnamon rolls, whisking until melted.
Pour sauce over bread pudding just before serving.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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