Cinnamon Roll Bread Pudding

This was a fluke recipe that came about from not wanting to toss a bunch of stale cinnamon rolls. It was one of the best food saving moves ever!

You could also use store bought premade rolls or a can of rolls that you bake, but doing it yourself is worth the effort if you have the time. It really does taste better! Either way, allow them to stale up before making this as it will improve the texture of the end product.

You want this to be pretty wet going into the oven. If the bread soaks up too much liquid, add more liquid.

Pudding:
6 cups cubed stale cinnamon rolls (one half of a batch of rolls)
2 cups milk
5 eggs
2 cups milk
2 tablespoons vanilla
1/2 teaspoon almond extract
1 teaspoon cinnamon
pinch fresh nutmeg
1/4 teaspoon allspice

Crumble:
1 stick butter, softened
1/4 cup brown sugar
1/4 cup rolled oats
pinch salt
pinch fresh nutmeg
pinch allspice

Sauce:
2 cups sugar
1 egg, beaten
half stick butter
pinch salt
1 teaspoon vanilla
1/4 cup brandy

1. combine sugar, spices and eggs in a bowl and mix until combined. Add the cubed rolls and toss to combine. Pour into baking dish.
2. With a fork or pastry cutter, combine all the ingredients for the crumble. Drop over top of unbaked pudding
3. Cook in preheated 375 degree oven for 40 minutes or until brown on top and bubbling.

For Sauce:

1. Melt butter in pan on low heat. Add sugar and egg. Stir to combine. Cook until sugar is melted. Add vanilla and brandy and cook for 1-2 more minutes or until alcohol is cooked off to your liking.