Last weekend was the official start of my Fall baking season. It was cold and a little rainy...perfect weather to stay in and bake. Really, I should have been at the apple orchard on Saturday, but that will keep for this weekend when the weather will be back in the 70's......
One thing I made that I haven't made for a while was a batch of cinnamon rolls. In fact, I fully intended to post a how-to on the making of basic cinnamon rolls, but I got a late start. It was a pretty good batch, too. I added some apple pieces instead of pecans, and put some cinnamon in the icing....not fancy, but pretty darn good. My cinnamon roll recipe turns out 12 relatively large rolls....too many for us, now that my daughter and her boyfriend are at school. And those homemade rolls get stale pretty quickly, no?
Day-old cinnamon rolls make might fine bread pudding.....
What to do? Well, I was born and raised in the Midwest, where no self-respecting home cook wastes anything. Stale bread makes great French toast. Stale cinnamon rolls make great bread pudding.
Cinnamon Roll Bread Pudding
6 stale cinnamon rolls
6 eggs, beaten
3 cups milk
1/3 cup sugar
1 teaspoon vanilla
Preheat oven to 325 degrees F.
Spray a 2 1/2 QT casserole dish with cooking spray.
Crumble cinnamon rolls into the casserole dish.
In large bowl, whisk together the beaten eggs, milk, sugar and vanilla. Pour evenly over the cinnamon rolls. Let mixture sit for about 20 minutes to allow the eggs/milk to soak in.
Bake for 50 to 55 minutes or until set.
Easy, right? I didn't actually have 6 cinnamon rolls left...I only had 5. So, I just adjusted. Think one egg and 1/2 cup milk for each cinnamon roll.
Just crumble it all up and pour the egg/milk mixture over it.
Pull it out of the oven when it's all set...then eat it warm or cold.
To make it even better, pour a boozy sauce over it....
Butterscotch Hard Sauce
4 tablespoons butter
1/2 cup sugar
2 eggs, beaten
1/2 cup cream
3-4 tablespoon Butterscotch Schnapps
In a medium-size saucepan over low heat, melt butter; add sugar, beaten eggs, and cream whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in Butterscotch Schnapps to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.Pin It