Kim's Kitchen

Cinnamon Roll Bread Pudding

• 8 C. Chopped Bread
• 1/2 C. Melted Butter
• 1 C. Packed Brown Sugar
• 8 Eggs
• 2 C. Milk
• 2 tsp. Cinnamon
• 2 tsp. Vanilla Extract
• Pinch of Salt
• Pinch of Ground Clove

Preheat oven to 425.

Put bite-sized Bread pieces onto a cookie sheet and toast slightly in the oven. You don't want to toast them to the point where they look like toast, just where they are dry and will absorb your batter well. (I usually stick my cookie sheet in the oven while it's preheating. By the time it beeps to let me know it's up to temp, the bread is sufficiently dried out.)

Pour melted Butter into the bottom of a 13"x9" baking dish. Sprinkle Brown Sugar evenly over the top. Set aside.

Whip Eggs in a medium bowl with Milk, Cinnamon, Vanilla, Salt & Clove until smooth.

Spread Bread over Butter/Brown Sugar in pan, carefully pour Egg Mixture over the top. I use a spatula to press any rogue pieces of bread down into the egg mixture to make sure all the bread is able to absorb some of the eggs.

Sprinkle top of Bread Pudding with a little bit of Brown Sugar & Cinnamon. Bake uncovered for about 30 minutes, until center is no longer runny. (I tend to bake mine with the baking dish on top of a cookie sheet - sometimes it puffs up and a bit of the egg mixture overflows. It's a lot easier to clean off a cookie sheet than the bottom of the oven!)

When you take Bread Pudding out of the oven, invert onto a cookie sheet so the Caramel on the bottom can soak into the Bread Pudding. (This step is OPTIONAL - it's amazing if you just serve straight out of the pan too.)

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