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.
Combine the rest of the ingredients and beat well.
Pour the custard over the sliced rolls and cover with plastic wrap. Refrigerate at least overnight and up to one day.
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.
Sprinkle with powdered sugar and serve.
I served it with fresh berries and the sugar, but it would be a really nice grownup dessert with a whiskey sauce.