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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Brown Butter Cinnamon Bread Pudding Recipe

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This recipe for Brown Butter Cinnamon Bread Pudding is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Milk
2 tablespoons butter, more for greasing pan
1 teaspoon Vanilla Extract
⅓ cup Sugar
1/4 teaspoon Kosher Salt
5 - 6 cups left-over Brown Butter Cinnamon Rolls, cut into 2-inch cubes
2 Eggs, beaten
Directions:
Directions:
Preheat oven to 350º. In a saucepan over low heat, combine milk, butter, sugar, butter, and salt. Heat until butter is melted. Remove from stove and cool. Butter a 2 quart baking dish. Spread bread cubes evenly in the baking dish. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature. If desired, drizzle with Brown Butter Cinnamon Roll Icing.

 

 

 

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