cinnamon roll bread pudding. it might not look like much, but trust me. it’s amazingly delicious.
cinnamon rolls (just like mom used to make), baked together in a warm pudding.
served warm and drizzled with, or in my case drenched with, ooey gooey vanilla frosting icing.
cinnamon roll bread pudding & ooey gooey vanilla frosting icing
4 cups cubed cinnamon rolls (i used the mini cinnamon rolls from costco)
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg
ooey gooey vanilla frosting icing:
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
2-4 tablespoons milk or cream
heat oven to 350°F. place cinnamon roll cubes in a large bowl. combine milk and 1/4 cup butter in 1-quart saucepan. cook over medium heat until butter is melted (4 to 7 minutes). pour milk mixture over bread; let stand 10 minutes.
stir in all remaining pudding ingredients. pour into greased 1 1/2-quart casserole. bake for 40 to 50 minutes or until set in center.
combine all sauce ingredients in a bowl. then stir in enough milk or cream to reach a thick, hardly-able to stir consistency..
to serve, spoon warm pudding into individual dessert dishes; serve with sauce. store refrigerated.
pretty sure that cinnamon roll bread pudding is my new favorite breakfast, dessert & everything in between.