Cinnamon Roll Bread Pudding

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by Heather Harris Brady

It’s not often that I find myself with extra cinnamon rolls, they’re something of a hot commodity in these parts. However, I overbaked just a wee bit for the open house and well, there they were. Dried out a bit, but perfect for this brunch dish. It’s quick, easy and you can mix it up the night before.

Cinnamon Roll Bread Pudding, About 8 generous servings

  • 2-1/2 c. milk
  • 3 eggs
  • 1/3 c. granulated sugar
  • 2 t. vanilla
  • 8-10 cinnamon rolls (at least a day old, the drier the better)

Slice the rolls in half horizontally and layer them in a buttered 8″ baking pan.

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Combine the rest of the ingredients and beat well.

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Pour the custard over the sliced rolls and cover with plastic wrap. Refrigerate at least overnight and up to one day.

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Preheat the oven to 375. Remove the plastic wrap and bake for about 35 minutes, until the top is golden brown and the center is set.

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Sprinkle with powdered sugar and serve.

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I served it with fresh berries and the sugar, but it would be a really nice grownup dessert with a whiskey sauce.

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