Maple-Cinnamon Bread Pudding

Cinnamon is one of my favorite spices, and cinnamon rolls are right up there on the list! I was invited to a brunch and wanted to bring something cinnamony that would be a show stopper. I combined two of my favorite sweets, cinnamon rolls and bread pudding and made it one big yummy dish! I will admit, I take a short cut every here and there, and this recipe uses ready made cinnamon roll dough you can buy refrigerated.

Ingredients:

-2 cans refrigerated cinnamon roll dough (I used Pillsbury)

-6 eggs

-2 cups unsweetened vanilla almond milk

-1/2 tablespoon cinnamon

-2 tablespoons maple syrup

-1 teaspoon vanilla

Tools:

9X13 baking dish

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Step#1

Bake both packages of cinnamon rolls according to directions on can. Set icing aside in the fridge for later.

Step#2

In your baking dish, beat your six eggs.

Step#3

Add almond milk, cinnamon, maple syrup and vanilla. Place in refrigerator.

Step#4

Once your cinnamon rolls are baked and cooled. Rip them up into pieces and submerge into refrigerated egg mixture. Be sure to fully cover cinnamon rolls. Place back in refrigerator for at least 2 hours or overnight.

Step#5

Place baking dish (uncovered) in a 350 degree oven for 45 minutes. Make sure the egg mixture is no longer liquid and has absorbed and cooked completely. Take icing that came with cinnamon rolls and mix in a splash of maple syrup. Warm in microwave 10 seconds and drizzle on top!

FUN FACT: Notice I used almond milk in this recipe. When choosing the best almond milk, be sure to choose one that is labeled “unsweetened." You can still get a natural vanilla flavor without the added sugar and calories if you were to get a sweetened almond milk. It's also important to choose a milk that is free of “Carrageenan." This natural thickening agent can cause discomfort to those with digestive issues.