CINNAMON ROLL BREAD PUDDING RECIPE RECIPES

Steps:

• Heat the oven to 350 degrees F and arrange a rack in middle. 
• Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes. 
• Meanwhile, bring about 8 cups water to a simmer over medium-high heat. 
• Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature.

Steps:

• Preheat oven to 350°F. Prepare cinnamon rolls according to package directions, and set aside frosting.
• While still warm, cut or tear 8 of the cooked cinnamon rolls into bite-sized pieces, discarding remaining 2 rolls or saving for another use. Arrange pieces in a single layer on a large flat surface and allow to cool completely.
• Add cinnamon roll pieces to a greased 9x13-inch baking dish. Sprinkle on the pecans.
• In a large bowl, whisk together the milk, eggs, sugar and vanilla. Pour mixture over the cinnamon rolls and press the rolls down with a fork to cover them in the milk mixture. Let set for 20 minutes to soak up some of the liquid.
• Bake for 40 minutes or until set. Drizzle the reserved frosting over the top and serve.