Tuesday, February 21, 2012

Cinnamon Roll Bread Pudding

10-12 stale cinnamon rolls (I scrape off some of the frosting)
6 eggs
2 cups milk
1 cup cream
1/3 cup sugar
1 tsp vanilla
1-2 Tbsp. real maple syrup
1 cup fresh blueberries*, washed

Quarter the cinnamon rolls and place in a 9x13 dish overnight.  In a large bowl whisk the eggs and then the sugar.  Mix in the cream, milk, vanilla and maple.  Add the blueberries to the pieces of cinnamon roll in the pan - I lift up pieces of the rolls so there are blueberries evenly distributed.  Pour the milk mixture over the cinnamon rolls.  This needs to sit for at least 20 minutes, but it does great in the fridge overnight.  I just throw some foil on it and then bake it in the morning.  Bake at 325 for 50-55 minutes. 
This is amazing warm with a scoop of vanilla ice cream.
*Pears or raspberries can be used in place of the blueberries or feel free to omit.

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