This pudding is icing on the cake

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This pudding is icing on the cake

This Cinnamon Bun Bread Pudding can be assembled the night before, then covered and refrigerated. Bake as directed the next morning.

This pudding is icing on the cake

SPF
This Cinnamon Bun Bread Pudding can be assembled the night before, then covered and refrigerated. Bake as directed the next morning.
Cinnamon Bun Bread Pudding

Notes: This recipe calls for 12 fully baked cinnamon buns. Get them at the bakery or in the grocer’s baking section. If you get raw cinnamon buns, bake them according to package directions, let them cool, then use them as directed in this recipe.
Start to finish: 1 hour (15 minutes active)
Servings: 12


Ingredients:


6 eggs
1½ cups fat-free half-and-half or skim milk
2 teaspoons cinnamon, divided
Pinch salt
12 large glazed cinnamon buns
1 cup powdered sugar
1½ tablespoons water
1 teaspoon vanilla extract

Method:


Heat the oven to 350 F. Coat a 9-by-13-inch baking dish with cooking spray.
In a blender or large bowl, combine the eggs, half-and-half, 1 teaspoon of the cinnamon and the salt. Puree or whisk until smooth. Set aside.
Cut each cinnamon bun into 1- to 2-inch chunks. Arrange the chunks in an even layer in the prepared baking pan. Pour the egg mixture over the pieces of cinnamon buns. As you pour, use a fork to gently press on the bun pieces to help them absorb the liquid.
Bake for 25 to 30 minutes, or until lightly puffed and starting to brown. Let cool for 15 to 20 minutes.
Meanwhile, in a medium bowl whisk together the powdered sugar, water, vanilla and remaining 1 teaspoon of cinnamon.
To serve, drizzle the bread pudding with the glaze, then cut it into 12 squares.

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