bread pudding with homemade caramel sauce

Cinnamon Roll and Pecan Bread Pudding

If your household is like mine, we always have a few cinnamon rolls left over after brunch. There are fewer people to eat them and we are all more aware of calories. The following recipe was created to use day old cinnamon rolls. We thought the results tasted even better than the original rolls and the fragrance coming from the oven should be bottled.
2 eggs beaten until fluffy
1/3 cup brown sugar
2 Tablespoons sorghum (or molasses)
1 cup evaporated milk
3 cups coarsely chopped day old cinnamon rolls
1 cup coarsely chopped pecans
Preheat oven to 350 degrees. Butter an 8″ X 11″ (or similarly sized) baking dish. Fold all ingredients together and pour into prepared baking dish. Bake for approximately 30 minutes.Serve plain or top with caramel sauce, warm cream or sweetened whipped cream.

1 Response

  1. Dana says:

    Hi Beth!
    Great website. I’m enjoying your midwestern travelogues and getting ideas for weekend trips!

    What a great idea to use day old cinnamon rolls for bread pudding. Will give this recipe a try without adding sugar. I bet the cinnamon roll sweetness will dilute into the custard base. It will be fun to try it out!

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