Cinnamon Roll Bread Pudding with Caramel Rum Sauce

Bread pudding gets a sweet, decadent touch when you use cinnamon rolls instead of bread and top it with a caramel rum sauce.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 40 mins 350°F

Cinnamon Roll Bread Pudding with Caramel Rum Sauce

Directions

  1. In a large bowl beat together eggs, milk, sugar, vanilla, and cinnamon. Cut cinnamon rolls into 1/4 inch slices and toast. In an ungreased 2-quart square baking dish toss together cinnamon roll pieces and dried fruit (if using); pour egg mixture evenly over roll mixture. Press lightly with back of large spoon to moisten all roll pieces.
  2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly.
  3. For the sauce, combine brown sugar, whipping cream, butter, and corn syrup in a heavy medium saucepan. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in rum, vanilla and salt.
  4. If desired, serve warm with whipped cream and caramel sauce. Makes 8 servings.

Salted Bourbon Caramel Sauce

Directions

  1. In a heavy medium saucepan combine brown sugar, whipping cream, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in bourbon, vanilla and salt.
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