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This recipe for CINNAMON ROLL BREAD PUDDING, by , is from DEBRA PYLE LIRA'S COOKBOOK, 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!

Debra Lira


2 pkg Braums cinnamon rolls, cut in pieces or 8 cinnamon rolls
1 qt milk
3 eggs
1 egg yolk
1 c heavy cream
1 1/2 c sugar
2 tbsp vanilla
1/4 tsp allspice
pinch of nutmeg
1 additional cup of milk
3 tbsp butter

1 c pecans optional

Place cut cinnamon rolls into large bowl

Pour in one quart of milk and press into rolls so they absorb all of the liquid

In a separate bowl, beat eggs,egg yolk, cream, sugar,
vanilla, allspice, nutmeg and the additional cup of milk

Add egg mixture into cinnamon roll mixture and stir gently.
Try not to break up the rolls too much

Coat the bottom and sides of a glass baking dish with melted and
pour in the egg and cinnamon roll mixture

Bake for 45 min at 375 degrees, then 15 minutes at 325 until set

While pudding is baking , prepare sauce


1 stick of butter
1 c brown sugar
1 egg
1/2 c heavy cream
1/2 c bourbon
1 tsp vanilla
pinch of nutmeg

Beat sugar, egg and cream in a separate bowl and slowly add to melted butter
Stir to combine and cook over very low heat until thickened, about 10 min.

Important to kee heat low or mixture will break

Add in bourbon, vanilla and nutmeg and remove from heat.
Stir to combine and let cool.
If sauce starts to separate, whip briskly as it cools until the sauce is stable




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