Cinnamon Bread Pudding
A delicious bread pudding made with expired cinnamon rolls, reducing food waste and ensuring food safety.
Ingredients
- 4-5 expired cinnamon rolls
- 2 cups milk
- 1/2 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a baking dish.
Cut the expired cinnamon rolls into small pieces and place them in the greased baking dish.
In a medium saucepan, heat the milk over medium heat until hot but not boiling.
In a separate bowl, whisk together the sugar, eggs, vanilla extract, ground cinnamon, and salt.
Slowly pour the hot milk into the egg mixture, whisking constantly.
Pour the mixture over the cinnamon roll pieces in the baking dish. Press down gently to make sure all the pieces are soaked.
If desired, sprinkle the raisins over the top.
Bake in the preheated oven for 40-45 minutes, or until the pudding is set and golden brown on top.
Allow the bread pudding to cool slightly before serving. Serve warm or at room temperature.