Cinnamon Roll Bread Pudding: A Comfort Food Classic

Ingredients

Crust

Ingredients

  • 1 loaf (1 pound) French bread, minimize into 1-inch cubes
  • 1 cup granulated sugar
  • 1/2 cup packed gentle brown sugar
  • 2 teaspoons floor cinnamon
  • 1/2 teaspoon floor nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 cup heavy cream
  • 2 massive eggs
  • 1 teaspoon vanilla extract

Crust

  • 1/2 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup packed mild brown sugar
  • 1/2 teaspoon floor cinnamon

Bread

Ingredients:

– 1 loaf (1 pound) French bread, cut into 1-inch cubes
– 1 cup sugar
– 1 teaspoon floor cinnamon
– half of cup chopped pecans
– half cup raisins
– 1 cup evaporated milk
– 1 cup heavy cream
– 2 eggs
– 1 teaspoon vanilla extract
– half of teaspoon floor nutmeg
– 1/4 cup melted butter

Bread:

French bread is a light-weight and airy bread that’s made with a excessive percentage of water. This gives it a crusty exterior and a delicate, chewy interior. French bread is an efficient choice for bread pudding as a result of it soaks up the custard simply and turns into very moist. It can also be a flexible bread that can be used in quite so much of dishes, from sandwiches to salads to soups.

Sugar

Ingredients

  • 1 loaf (1 pound) cinnamon roll bread, cut into 1-inch cubes
  • 1 cup granulated sugar
  • 1/2 cup packed gentle brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon floor nutmeg
  • 1/4 teaspoon salt
  • 3 giant eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)

Instructions

1. Preheat oven to 350 levels F (175 levels C). Grease a 9×13-inch baking dish.
2. In a big bowl, mix the cinnamon roll bread cubes, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the eggs, half-and-half, milk, and vanilla extract.
four. Pour the wet ingredients over the dry elements and stir until properly combined.
5. Fold in the walnuts and raisins, if desired.
6. Pour the combination into the ready baking dish.
7. Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clear.

Cinnamon

Cinnamon is a spice that is created from the bark of a cinnamon tree. It has a heat, candy taste and a slightly spicy aroma. Cinnamon is used in a wide range of dishes, together with baked goods, desserts, and savory dishes.

In Cinnamon Roll Bread Pudding, cinnamon is used to flavor the bread pudding. The cinnamon is mixed with sugar and flour to create a cinnamon sugar combination, which is then sprinkled on high of the bread pudding before it’s baked. The cinnamon sugar combination offers the bread pudding a candy, spicy flavor.

Cinnamon is a flexible spice that can be used in a selection of dishes. It is a popular ingredient in baked items, desserts, and savory dishes. Cinnamon can also be a great supply of antioxidants.

Nutmeg

Nutmeg is a spice that is derived from the seed of the nutmeg tree, which is native to the Banda Islands in Indonesia.

Nutmeg has a heat, nutty taste and a slightly candy aroma.

It is used in quite lots of dishes, including desserts, baked items, savory dishes, and drinks.

Nutmeg is an efficient supply of dietary fiber, manganese, and vitamin B6.

It has additionally been proven to have some medicinal properties, including antioxidant and anti-inflammatory results.

When using nutmeg, you will want to use it sparingly, as it can be overpowering.

Ground nutmeg is extra generally used than entire nutmeg, and it can be added to dishes at any time in the course of the cooking course of.

Whole nutmeg could be grated or shaved and added to dishes in the path of the end of the cooking process.

Nutmeg is a versatile spice that may add flavor and depth to quite so much of dishes.

Butter

Ingredients

  • 1 loaf cinnamon roll bread, minimize into 1-inch cubes
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon floor nutmeg
  • 1/2 cup packed gentle brown sugar
  • 1/2 cup melted butter
  • 4 eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, optional
  • 1/2 cup raisins, optional

Filling

Ingredients for Bread Pudding:

  • 1 (12-ounce) loaf French bread, cut into 1-inch cubes
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup packed mild brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon floor cinnamon
  • 1/4 teaspoon floor nutmeg

Ingredients for Cinnamon Roll Filling:

  • 1 cup granulated sugar
  • 1/2 cup packed gentle brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

Milk

– half cup complete milk

Evaporated milk

Evaporated milk is a shelf-stable dairy product that has about 60% of its water content removed. This course of leads to a thicker, more concentrated milk that is greater in calories, protein, and carbohydrates than common milk. The solids in evaporated milk give it a barely candy, caramel-like taste.

Evaporated milk is usually utilized in baking as an various selection to contemporary milk or cream. It provides richness and taste to desserts corresponding to pies, puddings, and desserts. Evaporated milk can be utilized in savory dishes such as soups, sauces, and casseroles.

When substituting evaporated milk for recent milk in a recipe, use half the quantity of evaporated milk. For example, if a recipe requires 1 cup of contemporary milk, use 1/2 cup of evaporated milk.

Evaporated milk can be stored within the fridge for up to 10 days after opening. Unopened cans of evaporated milk may be saved in a cool, darkish place for up to 6 months.

Eggs

Ingredients

– 1 cup white sugar

– 2 teaspoons ground cinnamon

– 1/2 cup butter, melted

– 1 pkg (12 oz) Pillsbury™ flaky layers refrigerated biscuits, separated

– half cup chopped walnuts

– 1 cup milk

– 2 eggs

– 1 teaspoon vanilla extract

Sugar

Ingredients:

  • 1 loaf (1 pound) cinnamon rolls, minimize into 1-inch pieces
  • 1 cup granulated sugar
  • 1 teaspoon floor cinnamon
  • 1/2 teaspoon floor nutmeg
  • 6 cups milk
  • 1 cup heavy cream
  • 6 massive eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup chopped walnuts (optional)
  • Whipped cream, for serving

Vanilla extract

Vanilla extract is a staple ingredient in lots of baked goods and desserts, together with cinnamon roll bread pudding. It is created from vanilla beans, that are the fruit of a tropical orchid plant. The beans are fermented after which extracted in alcohol to create a concentrated flavoring.

Vanilla extract provides a wealthy, sweet taste to cinnamon roll bread pudding. It also helps to balance out the opposite flavors within the dish, such as the sweetness of the cinnamon and the richness of the bread. In addition, vanilla extract helps to create a easy and creamy texture within the bread pudding.

When choosing vanilla extract for cinnamon roll bread pudding, it is essential to choose a high-quality product. Pure vanilla extract is made with solely vanilla beans, alcohol, and water. Avoid extracts that include synthetic flavors or colours.

To use vanilla extract in cinnamon roll bread pudding, merely add it to the wet ingredients together with the other liquids. The quantity of vanilla extract that you use will rely on your private desire. A good place to begin is to make use of 1 teaspoon of vanilla extract per 1 cup of milk.

Vanilla extract is a flexible ingredient that can be used in a variety of baked goods and desserts. It is a key ingredient in cinnamon roll bread pudding, and it helps to create a rich, candy, and creamy taste.

Cinnamon

– Ground cinnamon: This is the most typical kind of cinnamon utilized in baking. It is made from the dried bark of the cinnamon tree and has a warm, candy taste.

– Cinnamon sticks: These are created from the bark of the cinnamon tree and are used to flavor liquids similar to tea or cider. They can also be used to make cinnamon extract.

– Saigon Cinnamon roll homemade: This is a sort of cinnamon that is native to Vietnam and has a extra intense taste than ground cinnamon. It is often utilized in desserts and different recipes the place a strong cinnamon taste is desired.

– Cassia cinnamon: This is the commonest type of cinnamon used within the United States. It has a milder taste than Saigon cinnamon and is usually used in baking and different recipes where a extra subtle cinnamon taste is desired.

Nutmeg

Nutmeg is a spice that is produced from the dried seeds of the nutmeg tree. It has a warm, nutty flavor and a barely sweet aroma.

Nutmeg is used in quite lots of dishes, including baked goods, desserts, and savory dishes. It can be used in some drinks, corresponding to eggnog and mulled wine.

Nutmeg is a good source of several nutrients, including manganese, copper, and fiber. It also incorporates antioxidants, which may help shield the physique from damage.

When using nutmeg, it is necessary to use it in moderation. Too much nutmeg can be toxic.

Instructions

Crust

Instructions:

1. Preheat oven to 350°F (175°C).

2. Place bread cubes in a large greased 9×13-inch baking dish.

3. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and nutmeg.

4. Pour egg mixture over bread cubes and let stand for 10 minutes.

5. In a medium saucepan, soften butter over medium heat.

6. Add apples and cook for five minutes, or till softened.

7. Spread apples over bread mixture.

8. In a small bowl, mix brown sugar, flour, and cinnamon.

9. Sprinkle crumb combination over apples.

10. Bake for 30-35 minutes, or until golden brown.

Crust:

– 1 cup all-purpose flour

– half cup granulated sugar

– half of cup chilly unsalted butter, cut into small pieces

– 1 egg yolk

– 2 tablespoons ice water

Instructions:

1. In a medium bowl, whisk together the flour and sugar.

2. Add the butter and use your fingers to work it into the flour mixture until it resembles coarse crumbs.

3. Add the egg yolk and ice water and blend till the dough simply comes together.

4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5. Preheat oven to 375°F (190°C).

6. On a frivolously floured surface, roll out the dough to a 12-inch circle.

7. Transfer the dough to a 9-inch pie plate and trim the edges.

8. Fill the pie crust with the bread pudding combination.

9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is about.

Preheat the oven.

Preheat the oven to 350 degrees F (175 degrees C).

Butter a baking dish.

To butter a baking dish:

1. Spread softened butter evenly over the underside and sides of the dish using a pastry brush or your fingers.

2. Make sure the butter coats all surfaces to stop the pudding from sticking.

3. If desired, dust the buttered dish with flour or sugar for extra texture and flavor.

Cut the bread into cubes.

1. Preheat oven to 350 levels F (175 levels C). Grease a 9×13 inch baking dish.

2. In a large bowl, whisk collectively the milk, eggs, sugar, cinnamon, and vanilla extract.

3. Cut the bread into cubes and add to the milk mixture. Stir to mix.

4. Pour the bread mixture into the ready baking dish.

5. Bake for 30-35 minutes, or till the bread is golden brown and the custard is set.

6. Serve warm with whipped cream or ice cream, if desired.

Add sugar, cinnamon, and nutmeg to a bowl.

1. Add the brown sugar, white sugar, cinnamon, and nutmeg to a big bowl.

Melt the butter.

Melt the butter:

1. Place half cup (1 stick) of unsalted butter in a big skillet over medium heat.

2. Cook, stirring constantly, until the butter is melted and foamy.

3. Remove the skillet from the warmth and put aside.

Pour the butter over the bread and stir.

1. Pour the melted butter into a 9×13 inch baking dish.

2. Arrange the bread cubes within the baking dish and pour the cinnamon-sugar mixture over them.

3. Whisk collectively the eggs, milk, vanilla extract, and spices in a big bowl.

4. Pour the egg mixture over the bread cubes.

5. Cover the baking dish with aluminum foil and refrigerate for at least four hours or overnight.

6. Preheat the oven to 350 degrees F (175 degrees C).

7. Remove the baking dish from the refrigerator and take away the foil.

8. Bake for 30-35 minutes, or until the bread pudding is golden brown and set.

9. Serve warm along with your favourite toppings, such as whipped cream, ice cream, or caramel sauce.

Spread the bread cubes within the ready baking dish.

Spread the bread cubes within the prepared baking dish. Ensure that they’re evenly distributed all through the dish to promote even cooking and absorption of the custard mixture.

Filling

Instructions

Step 1: Create the Bread Pudding

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.

3. Add the bread cubes and stir to coat.

4. Pour the bread pudding combination into the prepared baking dish.

Step 2: Prepare the Cinnamon Sugar

1. In a small bowl, mix the sugar and cinnamon.

2. Sprinkle the cinnamon sugar combination excessive of the bread pudding.

Step three: Bake

1. Bake for 30-35 minutes, or until the middle is about and a toothpick inserted into the middle comes out clean.

2. Let cool for 10 minutes earlier than serving.

Step four: Serve

Serve heat with your desired toppings, such as whipped cream, vanilla ice cream, or caramel sauce.

Whisk the milk, evaporated milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg in a bowl.

Instructions:

Whisk the milk, evaporated milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg in a bowl.

Pour the filling over the bread cubes.

Pour the filling over the bread cubes. Flip the bread cubes until coated utterly. Pour the combination into the prepared baking dish.

Baking

Preheat oven to 350 levels F (175 degrees C).

Grease a 9×13-inch baking dish.

In a large bowl, whisk collectively the milk, eggs, sugar, vanilla extract, and salt.

Add the bread cubes and cinnamon rolls to the bowl and toss to coat.

Pour the mixture into the prepared baking dish.

Bake for 30-35 minutes, or till the pudding is ready and golden brown.

Let cool for 10 minutes before serving.

Bake for 4555 minutes, or until the pudding is about.

Let the pudding cool for 15 minutes before serving.

Let the pudding cool for 15 minutes earlier than serving.

This step is important to allow the pudding to set and thicken barely. If you serve it immediately, will probably be too free and runny. Cooling it for 15 minutes will give it time to firm up and become extra flavorful.

To cool the pudding, simply take away it from the warmth and let it sit at room temperature for quarter-hour. You can cover it with plastic wrap to stop a pores and skin from forming on prime, or depart it uncovered should you favor.

Once the pudding has cooled for quarter-hour, it is ready to serve. You can serve it heat or cold, and you’ll prime it with whipped cream, ice cream, or recent fruit.

Serving

Serve heat, topped with whipped cream or ice cream.

Serve warm

Topped with whipped cream or ice cream

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