Season 2, Episode 5 (02.03.16)
[chef: Fritzie Reeves]
I call it “cheating” comfort bread pudding, because I use the pre-made cinnamon rolls (any brand) from the grocery store instead of the slices of day old bread or toast as we’ve traditionally been taught to use.
Now for the ambience…..Be prepared to slip into in your favorite pajamas or oversized lingerie in the comfort of your home before indulging in this decadent dessert. It should be accompanied with a good cup of coffee and a good movie, book or a friend. It really doesn’t matter which you chose, because this bread pudding will be the main focus.
To my friends and family who are always asking me for this recipe, I say to you, “today is your day….. Enjoy!”
• 8 cinnamon rolls torn into bite size pieces
• ½ cup dried cherries
• ½ cup chopped pecans
• 4 cups of milk
• 5 eggs
• 1 cup sugar
• 1 tsp nutmeg (optional)
• 1 tsp cinnamon (optional)
• 1 tsp vanilla (optional)
• 1 stick butter
Arrange the cinnamon roll pieces evenly in a greased 9×13 inch backing dish. Sprinkle the cherries/raisins and pecans over the rolls. Beat the milk, eggs, sugar, nutmeg, cinnamon and vanilla in a bowl. Pour over the rolls. Chill covered for 8 to 12 hours.
Cut the butter into small pieces. Plug between the roll pieces and over the top. Place the baking dish in a larger baking pan. Add enough water to the larger pan to come ½ way up the sides of the baking dish. Bake in a preheated 350 degree oven for 50 minutes. Serve with vanilla or rum sauce.
I know this may read like the traditional recipe for vanilla sauce, but who doesn’t like some tradition in their lives? This vanilla sauce coupled with a traditional or a non-traditional dessert takes it – the dessert and me – to another level!
VANILLA SAUCE INGREDIENTS:
• 1/2 cups heavy cream
• 1/2 cup sugar
• 4 egg yolks
• 1 tsp vanilla extract
Place the cream and ¼ cup of sugar in a double boiler over simmering water. Cook until heated through. Combine the remaining ¼ cup sugar and the egg yolks in a bowl and mix well. Stir a small amount of the hot cream mixture into the egg yolk mixture. Stir the egg yolks mixture into the hot cream mixture. Cook up to 10 mins until mixture thickens and coats a spoon stirring constantly. Remove from heat; stir in the vanilla. Serve warm.