Cinnamon Roll Bread Pudding

Toasted pecans, cinnamon and a brown sugar glaze, baked then drizzled with sauce, this bread pudding tastes just like a cinnamon roll in a cup. No photos on this one, but trust me it looked as good as it tasted. 

Cinnamon Roll Bread Pudding


Equipment: large saucepan, whisk, souffle dish or 6 individual ramekins, cookie sheet, pastry brush, 2 mixing bowls


Ingredients:

• 5 slices of sandwich bread (I used a fresh light wheat bread for this, you could use stale bread, I just didn't have any)
• 1/2 cup pecans
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup dark brown sugar, plus
• 2 Tbsp. dark brown sugar
• 1/4 cup butter plus
• 2 Tbsp. melted butter
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract or paste
• 2 tsp. cinnamon
• pinch of salt

 Directions:

• Pre-heat oven to 375
• Place pecans on cookie sheet (could use the same cookie sheet as the bread and toast them up together. Toast in oven about 6 minutes.
• Brush bread slices with melted butter, sprinkle with 1 tsp. (total) cinnamon and 2 Tbsp. (total) brown sugar to coat.
• Bake on cookie sheet for about 6 minutes, until toasted.
• Cut bread slices into about 1 inch squares and place in ramekins or souffle dish.
• Heat saucepan on medium, pour in milk and cream, heat until bubbling, whisking occasionally. Add granulated sugar, salt and cinnamon. Break egg in separate bowl and whisk lightly. Temper your egg by adding a bit of the milk-cream mixture, mix, then add egg slowly into milk-cream mixture, a bit at a time while whisking. If mixture gets too thick, add more milk. Remove from heat, allow to cool slightly and add vanilla.
• In separate bowl, mix together 1/4 cup butter (cubed) and 1/4 cup brown sugar using pastry cutter or fork to mash them together. Stir in toasted pecans.
• Pour custard over bread cubes in ramekins or souffle dish, reserving about 1/4 cup for drizzling over final product. Sprinkle with the pecan-brown sugar mixture.
• Bake for about 20 minutes, until toasty on the tops but gooey in the middle.

Seriously, bread pudding that tastes like a cinnamon roll. How can that possibly be a bad thing?

XO, Debbie