Tuesday, August 13, 2013

Cinnamon Roll Bread Pudding.

So, at The Scoop we offer these delicious cinnamon rolls from AmyCakes.  They are truly fantastic, but sometimes, we don’t sell them all each day.  Which makes me sad, because it means someone out there didn’t get to benefit from the awesomeness of AmyCakes, but it also makes me a LEETLE happy because…well…the Hubs & I totally take home the ones that are past “sell by” date. 

A lot of the time, we nom on them as our breakfast at home, or occasionally, if my coworkers are lucky, I’ll bring a couple into the office for them to fight over.

And then, just recently, we finally saved up a stockpile of six by freezing them…just so I could try out this recipe.

Now…I’ll be honest.  It’s next to impossible to improve upon AmyCakes.  Her cakes & pastries are truly phenomenal and she’s won Best Cinnamon Rolls in 417-Land. But, we’ve been regularly (a couple times a week) eating these cinnamon rolls for the last 4 months now, and sometimes you just need something a wee bit different. 


When I worked at Martin’s in New Orleans, we sold fresh Wild Flour Bakery (from Chef Susan Spicer) bread daily.  It had no preservatives, so it only had a shelf life of a couple days before we had to pull it from sale.  In the Gourmet Foods department (where I worked), we would slice & toast the past-sale baguettes to sample out with our Cheese of the Day, or cube larger loaves, toss with olive oil, cheese, and spices to make freshly toasted croutons (*drools*). And our chefs would regularly repurpose the other unsold loaves into bread pudding. (There was a chocolate cherry bread that lent itself to this VERY nicely—I still have dreams about that treat).  So I figured—why not try the same idea with cinnamon rolls?


My stockpile of deliciousity.


6 cinnamon rolls

6 eggs, beaten

1 tsp vanilla

3 cups skim milk

1 tsp cinnamon

1 tsp nutmeg

Optional: sugar (I didn’t add any because Amy’s cinnamon rolls are well-iced. But if you’re using un-iced rolls, you’ll probably want to add a little.)

For Icing:  1/2 cup powdered sugar + 1-2 tbsp water (go by consistency, not measurements)


Preheat the oven to 325 F, then lightly grease a 9x13 pan with butter or non-stick spray.

Cube up your cinnamon rolls & spread them evenly in the pan.


Combine the remaining ingredients (except those noted for icing) in a large bowl and whisk well.  Then pour evenly over the cinnamon roll cubes.


Let the pan set on the counter for about 20 minutes to allow the wet ingredients to soak into the bread.  Then bake for 50-55 minutes, or until golden and fully cooked (check with toothpick).  Allow to cool for 15-20 minutes.


Place the powdered sugar to a small bowl & add a small amount of warm water,then whisk.  Continue to add water until the mixture has the consistency of school glue.  Then use the whisk to drizzle the icing over the top of the bread pudding.

Serve warm. Makes about 6-8 generous helpings.


This treat is so decadent we might have to consider selling them at the shoppe!!!  They still retain all the delicious flavor of the cinnamon rolls, but now have a rich, moist center.  BONUS:  This makes a great breakfast OR dessert.  Or both.  I mean…can you think of a better way to begin AND end your day?


(No NutriFacts since I don’t know the information for Amy’s cinnamon rolls.)

No comments:

Post a Comment