Cinnamon Roll Bread Pudding


prep 0:20      


6 to 8 servings



4 Rhodes™ Cinnamon Rolls, baked following instructions on package
3 egg yolks
2 eggs
2 cups milk
2 tbsp. sugar
1/2 tsp. almond extract
1/2 cup golden raisins
2 tbsp. butter, cut into sm. 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.

Author's Comments

Put a new twist on an old classic, our Cinnamon Roll Bread Pudding is sure to please.

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