We are well on our way into 2016 and it’s at about this time that many people loosen their grips on those fitness-related resolutions. I’m not here to derail anybody’s goals but this bread pudding just might make you long for a cheat day. A lot of my friends have wrapped up Daniel Fasts or are in the midst of Whole 30 and I’m just over here finishing up a glazed donut from Shipley.
In all seriousness, I have done different types of fasts and challenges before in order to reset myself both physically and spiritually. They have been very rewarding and I plan to continue incorporating them into my life periodically. Day to day, I am all about balance. Yes, I indulge in baked goods, queso, and margaritas here and there. I don’t feel bad about it, though, because the majority of my meals are generally home-cooked and mindful. So, naturally, I’m sharing a cinnamon roll bread pudding recipe today. 🙂
Now, back to this bread pudding. It tastes like a giant cinnamon roll only better. Most people consider this a dessert but I think you’d be perfectly within your rights to eat this for breakfast. The steps to make it are somewhat similar to my sweet potato praline bread pudding. Of course, there’s a sauce to top it with. Maybe one of these days I’ll make a dry bread pudding…or maybe I won’t. This one mimics a cinnamon roll frosting and has a serious ooey-gooey effect.
You might also want to check out this nutty cranberry apple bread pudding. What are some different types of bread pudding you enjoy? Let me know below. Thanks for reading!
Breakfast meets dessert in a bread pudding that tastes as delicious as a batch of ooey-gooey cinnamon rolls complete with an icing glaze drizzled over top
- 1 loaf day-old French bread
- 2 cups heavy cream
- 1 1/2 cups half and half
- 4 egg
- 4 tablespoons butter melted
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2/3 cup sugar
- sea salt dash
- 3 cups powdered sugar sifted
- 1 1/2 cups heavy cream
- 1/4 cup pecans
Preheat oven to 350 degrees. Tear bread into small (about one-inch) pieces and place in a greased or nonstick 9X9 inch square pan.
Beat eggs with a whisk in a large mixing bowl. Mix in sugar. Add cream, half and half, and butter. Mix well. Stir in cinnamon, nutmeg, and sea salt.
Cover bread pieces with wet mixture. Bake for about an hour and fifteen minutes. Meanwhile, mix together powdered sugar and cream for the frosting.
Reserve the pecans for topping. Once pudding is finished baking, drizzle frosting all over top and drop in pecans. Alternatively, you can cut, frost, and top individual servings. Just be sure to do so while still warm.