Cinnamon Roll Bread Pudding

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 15
• 6 -8 day-old cinnamon rolls, torn to small pieces (about 12 cups)
• 1/3 cup raisins
• 1/3 cup chopped pecans
• 1 quart milk
• 5 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup butter or 1/4 cup margarine, sliced
• 1 1/3 cups whipping cream
• 1/2 cup sugar, divided
• 4 egg yolks
• 1 teaspoon vanilla extract

Recipe

• 1 place the cinnamon roll pieces into greased 9 x13-inch baking dish.
• 2 sprinkle the raisins and pecans over them.
• 3 in large bowl, beat the milk, eggs, sugar and vanilla until well blended.
• 4 pour mixture over rolls.
• 5 cover and refrigerate overnight.
• 6 preheat oven to 350°.
• 7 dot the mixture with the butter slices.
• 8 place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.
• 9 bake for 40-45 minutes or until bread pudding is set in center.
• 10 to make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water.
• 11 combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
• 12 stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.
• 13 stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon.
• 14 remove from heat and stir in the vanilla.
• 15 serve warm sauce over bread pudding.