Bread Pudding

November 23, 2013

• 4-6 cinnamon rolls (cubed)
• 4 cups scalded milk
• ¾ cup sugar
• 1 Tbls butter
• ½ teas salt
• 4 eggs, lightly beaten
• 1 teas vanilla

Topping

• 1 cup sugar
• ½ cup butter
• ½ cup heavy cream
• 1 teas vanilla

Preheat oven to 350°

Butter an 8×8-inch glass baking dish.

Mix hot milk, ¾ cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla and stir well. Add cubed cinnamon rolls to the baking dish. Soak rolls in milk for five minutes.
Fill a big roasting pan with boiling water to reach halfway up the sides of the baking dish. Place baking dish in roaster.
Bake 60 minutes.

While pudding bakes: In a large saucepan over medium heat, combine 1 cup sugar, ½ cup butter, cream, and 1 teaspoon vanilla. Stirring constantly, bring to a boil, then reduce heat to low and stir 3 minutes more. Spoon over bread pudding and bake 10 minutes more.

*VARIATIONS
-Add 4 squares melted chocolate to warm milk for chocolate bread pudding.
-Add cherries or raisins