A twist on a classic recipe. I’ve made this for breakfast and dessert and my family loves it!
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
Pour mixture into the prepared baking dish. Cover with aluminum foil.
Bake in the preheated oven until almost set, about 45 minutes.
Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.
Per Serving: 544 calories; protein 5.5g; carbohydrates 56.8g; fat 32g; cholesterol 189.5mg; sodium 346.4mg.
Eat healthy breakfast to start the day had become a good habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to make on the morning. Sugar is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and helps keep you feeling full longer, and not want likely grab a snack out of the street food before lunchtime.
Make fruit a morning habit is simple . Simply put the sweetness in your fridge next to the milk or on the table next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.