Cinnamon Bread Pudding with Warm Custard Sauce

Published on April 18, 2015 by Rosalie Harpole

NOTE: This warm bread pudding will take you back to Grandma’s house with memories long remembered. There is nothing like a bowl of warm bread pudding laced with cinnamon and raisins.

Ingredients:

3 tablespoons butter, melted
8 cinnamon rolls, iced or plain
1 quart whole milk
6 eggs, beaten
1 1/2 cups sugar
1 teaspoon cinnamon
1 cup raisins
2 tablespoons vanilla
Custard Sauce
2/3 cup sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1 tablespoon flour
2 1/4 cups whole milk
3 eggs yolks, beaten fluffy
1 tablespoon vanilla
1 tablespoon butter

Cuisine: Country

Yield: Serves 12 to 15

Rating:

(1 votes, average: 1.00 out of 5)

Instructions:

Preheat oven to 350-degrees. Spread butter in a 13 by 9-inch pan; set aside. In large bowl, place the cinnamon rolls and pour milk over rolls. Soak about 10 minutes; then crush with clean hands until blended.
In medium bowl, beat the eggs. Add the sugar, cinnamon, raisins, and vanilla; mix together well. Add the egg mixture to the cinnamon roll mixture and stir together until well blended.
Pour the pudding mixture into the buttered pan. Bake uncovered for 40 to 45 minutes, or until pudding is firm. Let cool slightly. Spoon pudding into dessert dishes and serve with warm custard sauce.
To make custard sauce, mix sugar, salt, cornstarch, and flour and place into a 3-quart saucepan. Slowly stir in milk and cook over medium heat, stirring constantly with a slotted plastic spatula. Cook until mixture thickens and begins to boil. Boil gently for 1 minute, scraping bottom of pan to avoid burning.
Remove from heat. Slowly pour half of mixture into egg yolks, stirring constantly with a whisk. Blend egg yolk mixture into remaining hot pudding sauce in saucepan. Add the vanilla and butter and stir in well. Spoon warm sauce over the bread pudding.