I’m my father’s daughter. My dad will buy anything if it’s on sale. Although I’ve learned to curb my appetite for a good deal a little more than he has, there are some things I can’t help but buy. For instance, donuts. There’s a market by my house that makes the BEST donuts. Seriously, they’re so good, and they’re remarkably reasonably priced. Then after 7pm they go half price. All of a sudden because they’re half price I have an insatiable need for donuts. One night I went out specifically for donuts (usually I’ll go out for gas or something and if it’s after 7 I’ll automatically end up on a donut run) and they were out of all the good ones. Did I turn and walk away? Sadly, no. (Dude…it’s donuts.) I got 8 cinnamon/raspberry/apple/whatever-they-had-on-hand-rolls. I wasn’t too shocked when nobody wanted to eat them. After a couple of days I decided to make a quasi-bread pudding with them. I’ll save the bread pudding-stravaganza of 2007 (where I literally turned any dough-based substance into a bread pudding) for another post, but it was awesome and this was a nod to those days.
5 cups cinnamon rolls, cut into 1-inch cubes
Raisins (if you like them)
Nuts (if you like them) - about 1/2 cup each of nuts and raisins
2 cups milk (try to use whole)
½ cup sugar
1 tsp cinnamon
A dash of nutmeg
½ tsp vanilla extract
Cut the cinnamon rolls and place them in a 9X9 inch pan that has been sprayed with nonstick cooking spray. Sprinkle with nuts and raisins, if you're into that kind of thing. In a large bowl, whisk the remaining ingredients until very well combined. Pour your custard mixture over the cinnamon rolls and press the cinnamon rolls to ensure they are covered by the custard mixture. Allow to rest for 10 minutes while your oven preheats. Bake at 350 degrees for 50-60 minutes, or until your casserole has puffed up slightly and is set in the middle. Spoon it onto plates or cereal bowls and cover with your choice of topping. My kids like it with maple syrup, but I’ve also served it with leftover Butter Dream Sauce.