Cinnamon Roll Style Bread Pudding
Why I Love This Recipe
What do you do when your husband brings home Pandoro (traditional Italian sweet yeast bread) and you forget to eat, serve or otherwise do anything with it during the holidays?
You make bread pudding.
Crazy good bread pudding.
Ingredients You'll Need
10 oz of large dice Pandoro (about 7 cups)
2 tsp ground cinnamon
4 large eggs
2 cups milk
3/4 cup heavy cream
1/3 cup Amaretto or any nut flavored liqueur
1/2 cup sugar plus more for garnish
1 tsp vanilla extract
1/2 tsp salt
1 cup chopped pecans
Cinnamon Roll Glaze (recipe to follow if you don't have one)
Directions
Preheat your oven to 350' F.
Sprinkle the cinnamon over the diced bread and arrange in a 2 quart casserole dish.
In a large bowl, lightly beat the eggs. Add the milk, cream, Amaretto, 1/2 cup, vanilla extract and salt. Mix until combined.
Pour egg mixture evenly over the bread. Let everything soak together for at least 15 minutes.
Bring about 8 cups of water to a simmer.
Top the bread pudding mixture with pecans and sprinkle with about a tablespoon of sugar. Place the dish into a larger roasting pan and add enough hot water to reach about halfway up the side of the baking dish, creating a water bath.
Place both dishes in the oven and bake for 50 - 60 minutes, or until custard has set and the top is browned. Remove from water bath and allow to cool for about 10 minutes.
To make a simple glaze, combine 4 TB butter, 2 cups of powdered sugar and 1 tsp of vanilla. Beat until combined. Add 3 - 6 TB of hot water, 1 tablespoon at a time, until desired consistency. Drizzle over the top, reserving some for individual servings as desired.