I love bread pudding.  It’s one of those timeless old-fashioned desserts that evokes times past in grandmothers kitchen. I use cinnamon rolls in this recipe but you could use honey buns, donuts,  rolls, etc.  

This is one of those recipes that takes a little time because the bread has to dry out and then it has to sit for a period of time to soak up the pudding which makes this a great recipe for someone that is super busy.

Each step in the process only takes a small amount of time which means you can walk by, do a little prep work, and then go back to cleaning the house, folding the laundry, or washing the dishes.   I love recipes that I can do it steps which makes baking more manageable and fun.

When I make cinnamon rolls, there are usually left overs since I don’t have small children at home.  I simply pop them into a large baggie in the freezer.  When the bag is full, I lay them on a tray to thaw and dry out.  If you are in a hurry, go ahead and cut them into cubes (you may still have to thaw them for a few minutes) and put them in a mixing bowl.  They dry out much faster when cubed.

If you are lucky enough to have several cinnamon rolls sitting in a box from the bakery or homemade ones that are getting stale, you can just cube and go!

You will need:

8-10 cups dry cinnamon rolls, cubed
*4 cups of heavy cream (I use 3 cups of cream & 1 cup of liquid vanilla coffee creamer)
4  eggs
1 cup of white sugar (cut this to ½  cup if you use creamer)
½ cup brown sugar
1 tablespoon of vanilla if not using flavored creamer
1 teaspoon of cinnamon
Butter rum sauce (see recipe below)

Place your dry, cubed cinnamon rolls into a large bowl.  In a separate bowl, mix the cream, eggs, sugars, cinnamon, and vanilla.  Pour over cubed bread and allow to soak for 30 minutes.

Preheat oven to 350 degrees.  Pour your bread mixture into a buttered or oiled 9 inch square baking dish and bake for 40-50 minutes or until a knife inserted near the center comes out clean.  Do not over bake or it will become dry. Serve with warm butter rum sauce.

*You can always substitute 4 cups of milk for the cream and you can also substitute different flavors of coffee creamer such as hazelnut, cinnamon, butter pecan, etc.  The flavored coffee creamer makes a huge difference in the taste of the bread pudding and I highly recommend using it.

Butter Rum Sauce:

1 stick of butter
1/3 cup heavy cream
1 cup of sugar

Melt the heavy cream, sugar, and butter in a sauce pan over low heat.  Don’t turn the heat up too high or the sauce will start to crystallize.  Once the sugar has dissolved, add a splash of rum or 1 ½ teaspoons of rum flavor.  If you don’t like the flavor of rum, you can use vanilla or almond flavorings.  Both are equally good.

Keep sauce in a separate container.  Drizzle the sauce over the bread pudding before serving.  Store leftovers in the refrigerator and keep the sauce in a separate container.  To reheat, place individual slice with sauce on top and microwave for about a minute.

Makes 12 servings.

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