CINNAMON ROLL BREAD PUDDING
4 RhodesT Cinnamon Rolls, baked following instructions on package
3 egg yolks
2 eggs
2 cups milk
2 tablespoons sugar
1/2 teaspoon almond extract
1/2 cup golden raisins
2 tablespoons butter, cut into small pieces cream cheese frosting, included
with rolls
Cut each baked cinnamon roll into 6 pieces and place in a sprayed 11x7-inch
baking pan. Whisk together egg yolks, eggs, milk, sugar and almond extract.
Pour egg mixture evenly over cinnamon rolls. Sprinkle with raisins and dot
with butter. Cover and refrigerate 4-24 hours. Bake at 325°F 55-60 minutes.
Cover with foil last 20 minutes of baking to prevent over browning. Drizzle
with cream cheese frosting while warm.
Submitted by: Rhodes
4 RhodesT Cinnamon Rolls, baked following instructions on package
3 egg yolks
2 eggs
2 cups milk
2 tablespoons sugar
1/2 teaspoon almond extract
1/2 cup golden raisins
2 tablespoons butter, cut into small pieces cream cheese frosting, included
with rolls
Cut each baked cinnamon roll into 6 pieces and place in a sprayed 11x7-inch
baking pan. Whisk together egg yolks, eggs, milk, sugar and almond extract.
Pour egg mixture evenly over cinnamon rolls. Sprinkle with raisins and dot
with butter. Cover and refrigerate 4-24 hours. Bake at 325°F 55-60 minutes.
Cover with foil last 20 minutes of baking to prevent over browning. Drizzle
with cream cheese frosting while warm.
Submitted by: Rhodes
