Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
The Sweet Magnolias Cookbook (43 page)
SERVES 16â20
Cinnamon Roll Bread Pudding with Whipped Vanilla Bean Crème
BREAD PUDDING
2 (11½-ounce) packages store-bought cinnamon rolls with icing
1 quart half-and-half, heated until very warm
1¾ cups sugar, divided
½ cup melted butter
4 eggs, beaten
1 tablespoon pure vanilla extract
½ teaspoon salt
TOPPING
1 (8-ounce) package cream cheese, softened to room temperature
½ cup sugar
1 vanilla bean
1½ cups cold heavy whipping cream
BREAD PUDDING
Preheat oven to 350°F.
Grease a 13" Ã 9" Ã 2" baking dish.
Tear cinnamon rolls into 1" chunks, and set aside.
In a large mixing bowl, combine half-and-half, 1½ cups sugar and remaining ingredients. Blend well.
Add torn cinnamon rolls, and stir to blend.
Pour mixture into prepared pan. Cover tightly with foil, and bake 45 minutes.
Remove foil. Sprinkle top with remaining ¼ cup sugar. Return to oven, and bake an additional 15 minutes.
Note: Reheats easily in the microwave.
TOPPING
In a small mixing bowl, beat cream cheese and sugar until sugar is dissolved. Split vanilla bean in half lengthwise. Remove seeds from the inside by scraping with the tip of a knife. Place vanilla bean seeds in with cream cheese and sugar. Add whipping cream slowly, and using an electric mixer, blend on high speed until medium-firm peaks form. Serve on each individual serving of bread pudding.
SERVES 8â10
Note: You'll flip over the simplicity of this dessert, and do back-flips over the taste!!
Baked Apple Bread Pudding with Cinnamon Ice Cream & Caramel Sauce
BREAD PUDDING
1 (10-ounce) loaf stale French bread, thinly sliced
3 cups sugar
3 cups half-and-half
4 eggs, beaten
½ cup melted butter
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 (20-ounce) can apple pie filling
ICE CREAM
½ gallon vanilla bean ice cream
2 teaspoons ground cinnamon
SAUCE
1 firmly packed cup light brown sugar
½ cup dark corn syrup
6 tablespoons unsalted butter
1½ cups heavy whipping cream
1 teaspoon pure vanilla extract
BREAD PUDDING
Preheat oven to 350°F.
Generously grease a 13" Ã 9" Ã 2" baking pan.
Tear bread into pieces, and set aside.
Combine sugar, half-and-half, eggs and butter. Beat well.
Stir in vanilla, cinnamon and nutmeg. Add apple pie filling and bread pieces. Blend well.
Pour into prepared pan. Cover tightly with foil, and bake 1 hour.
Remove foil. Return to oven, and bake an additional 15â20 minutes, or until knife inserted in center comes out clean.
Cool briefly before serving. Serve alone or topped with cinnamon ice cream and warm caramel sauce.