Sunnys Brunchy Bread Pudding Recipes

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CINNAMON ROLL BREAD PUDDING



Cinnamon Roll Bread Pudding image

A twist on a classic recipe. I've made this for breakfast and dessert and my family loves it!

Provided by Amy Lawler

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 10h30m

Yield 10

Number Of Ingredients 17

cooking spray
1 (12.4 ounce) package refrigerated cinnamon rolls with icing (such as Pillsbury™ Grands!™)
2 cups heavy whipping cream
1 cup light brown sugar
⅔ cup whole milk
5 egg yolks
2 teaspoons vanilla extract
¾ teaspoon ground cinnamon
1 pinch salt
2 tablespoons white sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter, at room temperature
2 tablespoons butter
½ cup white sugar
1 tablespoon cornstarch
1 cup milk
¼ cup bourbon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
  • Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
  • Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
  • Pour mixture into the prepared baking dish. Cover with aluminum foil.
  • Bake in the preheated oven until almost set, about 45 minutes.
  • Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
  • Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
  • Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
  • Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.

Nutrition Facts : Calories 543.7 calories, Carbohydrate 56.8 g, Cholesterol 189.5 mg, Fat 32 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 17.8 g, Sodium 346.4 mg, Sugar 35.9 g

SUNNY'S EASY CINNAMON ROLL BREAD PUDDING



Sunny's Easy Cinnamon Roll Bread Pudding image

Provided by Sunny Anderson

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Two 12.4-ounce tubes refrigerated cinnamon rolls
Nonstick cooking spray, for the pan
One 15-ounce can fruit cocktail in syrup
1 1/4 cups whole milk
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/2 teaspoon vanilla extract
4 large eggs, beaten
1 tablespoon whole milk
2 teaspoons espresso powder
Cinnamon sugar, for dusting
4 cups coffee, brewed how you like it!

Steps:

  • For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
  • Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
  • In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
  • Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
  • For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
  • Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.

SUNNY'S BRUNCHY BREAD PUDDING



Sunny's Brunchy Bread Pudding image

Provided by Sunny Anderson

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
4 links chicken sausage
1 cup heavy cream
1/2 cup whole-fat Greek yogurt
2 large eggs
Zest and juice of 1 orange
3 tablespoons cinnamon sugar
2 tablespoons unsalted butter
6 slices bread, toasted and cut on the diagonal
1/2 cup maple syrup
1/2 teaspoon fennel seeds

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the olive oil and sausages to a large pan on medium-high heat. Cook, turning sausages occasionally, until cooked through, about 10 minutes. Remove to a paper towel-lined plate. Cool until cool enough to handle, then chop. Set aside.
  • Add the heavy cream, yogurt, eggs, orange zest and 2 tablespoons cinnamon sugar to a large bowl. Stir until everything is combined.
  • Butter the bottom and sides of an 8-inch square baking dish. Spread the chicken sausage in the bottom of the dish. Shingle the toast on top, overlapping each other slightly, then pour the custard over. Sprinkle the top with the remaining tablespoon cinnamon sugar. Bake, covering with foil halfway through, until golden and bubbly, 30 to 40 minutes.
  • Meanwhile, combine the orange juice, maple syrup and fennel seeds in a small pot on medium heat. Cook until reduced back down to a syrup consistency, 10 to 15 minutes. Strain out the fennel seeds and serve with the bread pudding.

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