I think it was pretty good. But Steve couldn't quit talking about that sauce and how good it was. I really think the vanilla bean paste made it have much more flavor. Next time I am going to make the sauce with regular pure vanilla and the other to see if it is really that different!
Cinnamon Roll Bread Pudding
Bread Pudding:
6 -8 day old cinnamon rolls, torn into small pieces (about 12 cups)I could not find cinnamon rolls that weren't covered with frosting, so I used a very dense moist raisin bread I found at Wal-Mart in the bakery area (took 1 1/2 loaves) (PHoto of the bread below)
1/3 cup raisins
1/3 cup chopped pecans
1 quart milk
5 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup butter or margarine, sliced
Vanilla Sauce:
1 1/3 cups whipping cream
1/2 cup sugar, divided
4 Egg yolks
1 teaspoon vanilla extract (I used vanilla paste, it was incredibly good!)
For bread pudding, place cinnamon roll pieces in a greased 9 x 13-inch baking dish. Sprinkle raisins and pecans over rolls. In a large bowl, beat milk, eggs, sugar, and vanilla until well blended; pour over rolls. Cover and chill overnight.
Preheat oven to 350 degrees.
Dot mixture with butter slices. Place dish in a roasting pan; fill pan with hot water halfway up sides of baking dish. Bake 40 to 45 minutes or until bread pudding is set in center.
For vanilla sauce, heat whipping cream and 1/4 cup sugar in the top of a double boiler over simmering water. Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended. Stir some of hot cream mixture into egg mixture; return egg mixture to double boiler. Stirring constantly, cook 8 to 10 minutes or until mixture thickens slightly and coats a spoon. Remove from heat; stir in vanilla. Serve warm sauce over bread pudding.
YIELD: about 15 servings.
Bread from Wal-Mart
