Cinnamon Roll Bread Pudding
4 Rhodes™ Cinnamon Rolls, baked following instructions on package
3 egg yolks
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.
Pairs Well With
Put a new twist on an old classic, our Cinnamon Roll Bread Pudding is sure to please.