I
know, it has been forever since I shared a recipe… Life had been insanely busy
for the last couple of months, but I finally have free time again which means
that I will be sharing recipes with you regularly again!
Now…
Mmm cinnamon rolls and bread pudding, two of my favorite things. I made this
earlier today so that we can have it for breakfast on Thanksgiving.
What
You’ll Need…
5
Eggs
3
Cups Milk
½
Teaspoon Salt
2 Teaspoons Cinnamon
1
½ Cups Brown Sugar
10 Yeast Cinnamon Rolls
Heat
your oven to 350.
Slice
the bread in ½ -1 inch cubes and place the slices in a large bowl.
Combine
all of the custard ingredients (all of the rest of the ingredients) in a
separate mixing bowl. Make sure that it is really combined well.
Pour
the custard over the “bread” and press it down. Allow the bread to soak up the
custard for at least 30 minutes – one hour is best.
After
the “bread” has soaked for an hour carefully pour all of the bread and custard
into a large greased baking pan. (9x13 or slightly bigger.)
Bake
the pudding at 325 for one hour.
Allow
the pudding to cool slightly and serve plain, with ice cream, or with your
choice of vanilla or caramel sauces.
Enjoy!
