Mad About Food: Cinnamon Roll Bread Pudding a sweet start to the day - The Gazette

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It’s a real treat in the morning — or anytime

This gooey sweet cinnamon roll bread pudding is perfect to start or end the day on a cold day. (Geoff Stellfox/The Gazette)

I think I was around 6 or 7 years old when I first remember waking up early on a cold morning during winter break from school in Chicago to a smell so sweet, rich and amazing that I knew it had to be my grandmother in the kitchen making some yummy concoction that she made up (she was the “Throw It Together” Queen).

I remember looking out the window to see the beautiful white snow glistening as if someone sprinkled glitter all around and icicles hanging from rooftops as the sun reflected through them creating pretty rainbow images, before I hurried to the kitchen hoping I didn’t miss out on whatever that cinnamon and real butter aroma came from because there were a lot of family members living in that duplex, and I was the runt of the clan. In our house, it was true that the early bird gets the worm!

I made it to the kitchen to find my grandma, mom and aunts all in there talking and laughing. My grandmother was bending in front of the oven using her apron to remove a huge pan of something that smelled so sweet that my mouth began to water and my stomach was screaming, “Feed me!” The top was golden brown, all crusty and bubbly, but when she dug her spoon in to portion out our breakfast, I noticed it was kind of creamy.

I’m curious, of course, so I inquired what she had given me before I took a bite. She answered, “It’s bread pudding. Now eat it!” As she pointed her wooden spoon at me.

I will admit as the “Throw It Together” Queen she put whatever stale bread we had available in it. Cornbread, white sandwich bread, which was an instant turn off for me because there is nothing I hate more than the texture of wet sandwich bread. After picking around the mushy parts, I found the flavor amazing and comforting. Which brings me to how I started making my own version of Cinnamon Roll Bread Pudding.

I opened my pop up bakery Da Munchie Plug in Lindale Mall on Nov. 19, and I had some cinnamon rolls that weren’t expired but was past my personal standards of freshness available. They were too good to throw away but not quite fresh enough for me to sell, so my mind drifted back to that cold winter morning and that’s when I decided to try my hand at cinnamon roll bread pudding.

Man, I am glad I did, too, because the buzz about my Cinnamon Roll Bread Pudding has been increasing tremendously, which is why I decided to share it with you.

My choice of cinnamon rolls are the cream cheese or white icing cinnamon rolls, but, of course, like all my recipes, the possibilities are virtually endless. You can use the maple iced or pumpkin rolls. You can add apple pie filling or dried cranberries and a white chocolate chip sauce. I top mine with my homemade caramel sauce that I now sell in jars because people love it so much.

No matter what your flavor palate craves you can probably add it to this bread pudding and make it a hit.

Now that our bellies are hungry, let’s roll up our sleeves, wash our hands and get started creating our very own version of Cinnamon Roll Bread Pudding!

Reach Michelle Madden at Da Munchie Plug LLC on Facebook.

This gooey sweet cinnamon roll bread pudding is the perfect way to end a meal on a cold winter night. (Geoff Stellfox/The Gazette)

Recipes

Cinnamon Roll Bread Pudding

Prep time: 20 minutes/Cook time 55 minutes/Total time 75 minutes

1 stick of butter

12 large cinnamon rolls, cubed

6 eggs

2 cups sugar

2 cups heavy whipping cream

2 cups half and half

2 tablespoons cinnamon

1 tablespoon nutmeg

1 teaspoon salt

1 tablespoon vanilla

Preheat the oven to 350 degrees.

In a 9- by 13-inch baking dish, place the cinnamon roll cubes in an even layer. Melt the stick of butter and pour evenly over the cinnamon rolls.

Sprinkle a cup of sugar over the top of the layer of cinnamon rolls.

Beat eggs with vanilla, 1 cup half-and-half, 1 cup sugar, 1 cup heavy whipping cream, cinnamon and nutmeg. Pour over the cinnamon roll layer in the baking dish

Then (paying more attention to the corners) pour the remaining cup of heavy whipping cream as well as half and half over the cinnamon roll layer. The liquid should be half way up the pan but not covering the cinnamon rolls.

Bake uncovered in the preheated oven for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold. I like to add my caramel sauce on top.

Source: Michelle Madden

Caramel Sauce

2 sticks of butter

3 cups sugar

1 tablespoon vanilla

Half a can of evaporated milk

Whole can sweetened condensed milk

In a medium sized heavy saucepan on medium high heat melt sugar and butter whisking constantly until it comes together without allowing the sugar to get burned too quickly.

Once desired brown color has been reached, turn the heat to low.

Stir in a little evaporated milk and vanilla to cool the sugar down a bit. Then while stirring, add the remaining evaporated milk. It will be a bit loose, which is what we want at this stage so the caramel sauce can boil without burning.

Once the sauce is at a rapid boil, remove from heat and stir in a little of the sweetened condensed milk to help cool it down a little. While stirring the sauce slowly, pour the remaining sweetened condensed milk in and place back on the low heat burner, stirring frequently to avoid areas of burning. Allow it to come to a boil then turn off the heat and let cool about 10 minutes or use right away.

Source: Michelle Madden

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