Cinnamon Roll Bread Pudding Recipe

Aida Mollenkamp: What this is, is hollow bread. So, this is a Jewish bread. We got about seven. I’m trying to go about seven cups of a large dice. So, what I want to do here was take one of my step father’s favorite things cinnamon rolls and my sister’s favorite desserts bread pudding and combine them to make a cinnamon roll bread pudding. So that’s what we’re going to work on. Now, my toasted walnuts with a couple of those. Then we’ll scatter them on top. This is a two quart baking dish. This is going into the wet ingredients. It starts with four eggs. Just going to lightly beat them and put this in here is the base to our custard mix, just lightly beat those. And now we’ve go everything else in here. So two cups of whole milk, three quarters a cup of some heavy cream or you’re going to be delicious, a third a cup of some Amaretto. If you can’t find Amaretto, you can use another nut liqueur. I’m just trying to reinforce that flavor of the toasted walnuts and, a little bit of an oil extract. So that’s about a teaspoon of oil extract. Add in a little bit of cinnamon, about two teaspoons will do the trick. Half a cup of granulated sugar and I don’t like things to be too sweet. I like it in balance so a pinch of some salts. All we got to do is blend this up. We’re going to pour that over the bread. It’s going to say about 15 minutes and have some patience because those 15 minutes mean they’re going to have the silkiest, smoothest, most delish and decorative bread pudding possibly ever. And this red pudding is ready to go into the oven. It soaked for 15 minutes with the whole lot and the toasted walnuts and has a custard base so I’ve got all this extra sugar just turn at right on top. Now, when it comes to dishes, it had a nice delicate custard base like this. You want to put them in what’s called a water bath. What a water bath is? It’s basically taking whatever you’re cooking, nestling it in a bigger dish, add in some boiling hot water anywhere from a third halfway at the side and then, it all just kind of get to simmer around like it’s just in a Jacuzzi the whole time that’s in from the oven. And that way, your delicate custard doesn’t curdle or get overcooked or burned, or no nasty stuff happens, only good stuff. Know what, could you actually get the tea pot? Male: You got it! Aida Mollenkamp: So, let’s open this up. This goes like this onto the oven shove. Male: And then how much do I put in? Aida Mollenkamp: So, you’re just going to put it in until it’s about halfway up and just steam it right away. Male: Alright! How’s that look? Aida Mollenkamp: That looks perfect! Male: Perfect! Aida Mollenkamp: This in there. Male: You know, I love how crispy this got on top. It looks so amazing. Aida Mollenkamp: This bread pudding is a mixture of texture because I like that so much. Male: You do? Aida Mollenkamp: I like to have a little crispy part on top in the custard part in the bottom. You can taste all the nut liquor and you can taste all the nutty curd and you got a good pick of cinnamon. Male: I think this will be pretty accurate, that’s bread. I feel very comfortable in it.