Eggnog And Cinnamon Roll Bread Pudding 2000 Recipes

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EGGNOG AND CINNAMON ROLL BREAD PUDDING 2000



Eggnog and Cinnamon Roll Bread Pudding 2000 image

Leftover cinnamon rolls and eggnog, assemble this before bedtime, bake fresh for a brunch breakfast, or any suppertime dessert. Great Christmas or Easter morning brunch.

Provided by andypandy

Categories     Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 5

5 -6 large cinnamon rolls (at least two days old)
1 1/4 cups eggnog (whole milk)
1 1/4 cups heavy cream (whipping cream)
3 large eggs
powdered sugar, for dusting garnish

Steps:

  • Cut the rolls or sweet yeast bread into cubes, to make 8 cups total.
  • Grease a 2 1/2 quart shallow casserole dish with butter, and place in the 8 cups sweet yeast bread cubes evenly.
  • In a large bowl, beat the three eggs, with the eggnog, and heavy cream until blended well.
  • Carefully pour half the mixture over cubes, and push down into liquid, and soak for about ten minutes.
  • Add remaining liquid and push down with back of spoon, so all is covered well.
  • Cover dish with saran wrap and place in fridge overnight, or at least 50 minutes before baking .
  • Preheat oven 350 degrees.
  • Remove saran wrap and place casserole into a larger pan, and add hot boiling water around making a water bath half way up the sides of dish. Place on centre rack in oven.
  • Bake until cubes are toasted and edges are set.
  • Remove the casserole from the water bath as soon as you remove it from oven, and place on a cooling rack.
  • Let rest for ten minutes.
  • Dust with a sprinkling of powdered sugar.
  • Serve plain, or maple syrup.
  • Nice with back bacon or sausages for a morning breakfast along with a fruit compote.

Nutrition Facts : Calories 279.2, Fat 24.8, SaturatedFat 14.6, Cholesterol 204.9, Sodium 82.4, Carbohydrate 8.7, Sugar 4.7, Protein 6.2

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