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