Sister's Cinnamon Bread Pudding ~ Family Favorite

By Gilmore

Ingredients

• 1 package Sister Schubert's Cinnamon Rolls
• 8 egg yolks
• 2 eggs
• 1 quart heavy cream
• 1 cup sugar
• Pinch of salt
• 2 tablespoons butter, cut into small cubes
• 1 cup pecans, coarsely chopped
• 1/2 cup golden raisins
• 1 tablespoon bourbon or 1 teaspoon vanilla extract

Details

Servings 10
Adapted from sisterschuberts.com

Preparation

Step 1

Butter a 9 x 13-inch baking dish.

Remove rolls from package, cut each roll into quarters and set aside.

In a large mixing bowl, whisk eggs with egg yolks until light and fluffy. Add cream, sugar and salt, whisking to combine thoroughly. Flavor custard with bourbon or vanilla extract.

Place rolls into prepared pan and pour custard over rolls.

Dot top of pudding with butter and sprinkle with pecans and raisins.

Cover tightly and refrigerate 8 hours or overnight.

Preheat oven to 350 degrees F.

Bake pudding (uncovered) approximately 55 to 60 minutes or until center is set and top is golden. Allow pudding to rest 5 minutes before serving.

Sister Says: For a more fragrant topping, soak raisins in a few tablespoons of bourbon until rehydrated and plump. The alcohol cooks out during baking, but if you prefer, just soak the raisins in a little vanilla water. This bread pudding bakes up beautifully; golden brown on top, soft and rich inside and brimming with sweet cinnamon

Prep Time: 15 minutes
Cook/Bake Time: 60 minutes