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home > recipes > pudding > cinnamon roll bread pudding
Aloha All, Here is another of Bruddah' Jim's recipes garnered from all over the world. I sincerely hope that you enjoy them. If you have any friends that would like to get on this list, they may e-mail me musubi@hula.net. Subject line of message should read SUBSCRIBE Bruddah' Jim's Recipes. Today, Bruddah' Jim wen' teach you fo' cook. . . CINNAMON ROLL BREAD PUDDING BREAD PUDDING: 6 to 8 quantity day-old cinnamon rolls, torn into small pieces (about 12 cups) 1/3 cup raisins 1/3 cup chopped pecans 1 quart milk 5 eggs 1 cup sugar 1 teaspoon vanilla extract 1/4 cup butter or margarine, sliced VANILLA SAUCE: 1 1/3 cups whipping cream 1/2 cup sugar, divided 4 egg yolks 1 teaspoon vanilla extract For bread pudding, place cinnamon roll pieces in a greased 9 x 13-inch baking dish. Sprinkle raisins and pecans over rolls. In a large bowl, beat milk, eggs, sugar, and vanilla until well blended; pour over rolls. Cover and chill overnight. Preheat oven to 350 degrees. Dot mixture with butter slices. Place dish in a roasting pan; fill pan with hot water halfway up sides of baking dish. Bake 40 to 45 minutes or until bread pudding is set in center. For vanilla sauce, heat whipping cream and 1/4 cup sugar in the top of a double boiler over simmering water. Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended. Stir some of hot cream mixture into egg mixture; return egg mixture to double boiler. Stirring constantly, cook 8 to 10 minutes or until mixture thickens slightly and coats a spoon. Remove from heat; stir in vanilla. Serve warm sauce over bread pudding. YIELD: about 15 servings. -- Bruddah' J. "Kimo" Clement Royal Lord Chef of the Pineapples Cult of the Tracker Zen Master of the Culinary Arts

Cinnamon Roll Bread Pudding


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(posted March 12, 1998)

Aloha All,

Here is another of Bruddah' Jim's recipes garnered from all over the world. I sincerely hope that you enjoy them. If you have any friends that would like to get on this list, they may e-mail me musubi@hula.net. Subject
line of message should read SUBSCRIBE Bruddah' Jim's Recipes.

Today, Bruddah' Jim wen' teach you fo' cook. . .

CINNAMON ROLL BREAD PUDDING

BREAD PUDDING:

6 to 8 quantity day-old
cinnamon rolls, torn into small pieces (about 12 cups)
1/3 cup raisins
1/3 cup chopped pecans
1 quart
milk
5
eggs
1 cup
sugar
1 teaspoon
vanilla extract
1/4 cup
butter or margarine, sliced

VANILLA SAUCE:

1 1/3 cups
whipping
cream
1/2 cup
sugar, divided
4
egg yolks
1 teaspoon
vanilla extract

For
bread pudding, place cinnamon roll pieces in a greased 9 x 13-inch baking dish. Sprinkle raisins and pecans over rolls. In a large bowl, beat milk, eggs, sugar, and vanilla until well blended; pour over rolls. Cover and chill overnight. Preheat oven to 350 degrees. Dot mixture with butter slices. Place dish in a roasting pan; fill pan with hot water halfway up sides of baking dish. Bake 40 to 45 minutes or until bread pudding is set in center.

For
vanilla sauce, heat whipping
cream and 1/4 cup sugar in the top of a double boiler over simmering water. Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended. Stir some of hot cream mixture into egg mixture; return egg mixture to double boiler. Stirring constantly, cook 8 to 10 minutes or until mixture thickens slightly and coats a spoon. Remove from heat; stir in vanilla. Serve warm sauce over bread pudding. YIELD: about 15 servings.
--

Bruddah'
J. "Kimo" Clement
Royal Lord Chef of the Pineapples
Cult of the Tracker
Zen Master of the Culinary Arts






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+2 comments


from NC, United States wrote:0  0

forgot to mention the layer of bananas I added in the middle, to die for!
4 starsJune 12, 2001


from NC, United States wrote:0  0

Excellent. I added a bit of rum flavor and a praline sauce instead of vanilla. Serve hot.
4 starsJune 11, 2001


 
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