My RECIPE this week is from our Stitcher’s Choice cookbook and it is from Carol, one of our long-time staffers here.

Cinnamon Roll Bread Pudding

• 10 cinnamon rolls, scrape frosting off
• 6 eggs
• 1 cup raisins
• One-half cup sugar*
• 3 tsp. vanilla
• 3 cups half-and-half (milk/cream)

Cut up pre-baked or store-bought cinnamon rolls into a 9" x 13" pan, then sprinkle with raisins. Mix together the vanilla, eggs, sugar and half and half. Pour over the rolls. Sprinkle top with cinnamon. Bake at 300° for 1 hour and 15 minutes. Bake covered for the first hour.

Caramel sauce –

• One-half cup brown sugar*
• One-half cup white sugar*
• One-half cup whipping cream
• One-half stick butter
• 1 tsp. vanilla

Slowly bring to a boil. Remove so it doesn’t curdle. Serve hot over bread pudding.

*Healthy Option: unrefined sugar (Sucanat or Rapadura)