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Cinnamon roll bread pudding Recipe

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This recipe for Cinnamon roll bread pudding, by , is from Patsy's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy

Category:
Category:

Ingredients:  
Ingredients:  
4 large cinnamon rolls
2 eggs
2 cups milk
1/2 cup brown sugar
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins
1/2 cup pecan pieces
1/2 can of cream cheese vanilla frosting
2 Tblsp butter

Directions:
Directions:
Preheat oven to 350. Cut cinnamon rolls into bite size pieces & place in a large bowl. Let sit out for an hour or 2. In another bowl, whisk the two eggs, Add the milk, sugar, & spices & stir until well blended. Take the raisins & nuts and add to the cinnamon roll bowl. Toss lightly to mix. Pour the milk batter over the cinnamon bread - stir just enough so that all the bread is wet. Generously butter an 8X8 baking dish & add the bread mixture to the pan. Place pan on a cookie sheet & transfer to oven. Let bake for about 30 minutes. The bread pudding is done when it bounces back when gently pushed at the center. Remove bread from oven and spread frosting over the top while the bread is still warm. Serve warm.

Number Of Servings:
Number Of Servings:
Serves: 6 - 8
Preparation Time:
Preparation Time:
Prep time: About 2 hours
Personal Notes:
Personal Notes:
This is a basic recipe. If you don't care for raisins (or pecans), omit them! Or replace with apples & walnuts. This is best with day old cinnamon rolls. If you don't have enough cinnamon rolls for 4 cups, fill in with any other bread or cinnamon swirl bread.

 

 

 

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