Recipes
Udilicious Cinnamon Roll Bread Pudding w/Vanilla Bean Sauce (BeUdiful Contest 2nd place winner)
By: Nancy
Chef: Johnna Perry (see her blog http://52donuts.blogspot.com/) 2nd place winner in our BeUdiful Recipe contest! Many of us don't have access to the quality milk, eggs and butter listed here, but this recipe is great with store-bought as well!
Details
Bread Pudding Ingredients:- Two packages Udi’s Cinnamon Rolls, frosted with enclosed frosting
- 1/3 cup raisins
- 1/3 cup chopped pecans (dry roasted, unsalted if available)
- 1 quart Shatto milk (www.shattomilk.com)
- 6 Karbaumer Eggs (http://karbaumerfarm.com/)
- 1 cup sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/3 cup Shatto butter, sliced
Vanilla Bean Sauce- ½ cup sugar
- 3 T light brown sugar
- 1 T white rice flour
- 1 t ground nutmeg
- 1 Karbaumer Egg
- 2 T Shatto butter
- 1¼ cups Shatto whole cream
- 1 vanilla bean split and scraped
- ½ cup sugar
- 3 T light brown sugar
- 1 T white rice flour
- 1 t ground nutmeg
- 1 Karbaumer Egg
- 2 T Shatto butter
- 1¼ cups Shatto whole cream
- 1 vanilla bean split and scraped
Directions
Bread Pudding Directions:
- Tear the cinnamon rolls into small pieces and place into a greased 9” x 13” casserole dish. (In the photo, I used a small casserole and a 9” x 9” so I could share with a neighbor.)
- Sprinkle the raisins and pecan pieces over the cinnamon roll pieces.
- Beat the milk, eggs, sugar and vanilla until well blended, then pour over the cinnamon rolls.
- Cover and refrigerate for 2 to 3 hours. Preheat oven to 350 degrees.
- Slice the butter and dot the top of the rolls with it. Place in oven and bake 45 to 50 minutes until it is set in the center and bubbling around the edges.
- Whisk all ingredients together and cover over medium heat for 12 to 15 minutes, whisking constantly.
- The mixture will thicken considerably and even more after it cools.
- Sauce can be served either warm or at room temperature. (I like the sauce on Udi’s lemon streusel muffins, too…if there is ever any leftover. )
