Tuesday, April 14, 2009

Blackberry Bread Pudding


If you've ever had the blackberry bread pudding at Cracker's in Mesa or the raspberry version from Kneaders in Provo, then you know how unbelieveable this dessert is. And If you've never had the bread pudding at Cracker's or Kneaders, please remedy that before the sun sets today. Cracker's uses day-old cinnamon rolls to make their bread pudding, so I followed their lead. I paid a visit to the bread store on Val Vista and Southern and bought up all their day-old cinnamon rolls (50% off). Then I reduced the sugar in the recipe to even it out. (Original recipe called for 3 1/2 C. sugar. What?!?!)

Blackberry Bread Pudding

6 large day-old cinnamon rolls
1 quart heavy cream
1/2 C. sugar
2 eggs
2 tsp. vanilla
5 C. blackberries (or raspberries)

In large bowl combine cream, sugar, egg and vanilla. Cut cinnamon rolls into 1" cubes and add to cream mixture, coating well. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb completely. Layer a 9x13 baking dish 3/4 full with cinnamon roll mixture, add fruit over the top, finish with remaining rolls. Bake 45 minutes at 350 degrees. Serve warm, with ice cream and/or sweetened whipped cream (we had both). :)
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4 comments:

Rachel Cunningham said...

You may have just changed my life forever. I never knew the secret of the day-old cinnamon rolls! Seriously, this is big. Thank you.

The Wilkins' said...

What a great idea to use cinnamon rolls!

Melis said...

I made this for a little girls luncheon a couple weeks ago!! Dee-stinkin'-lish!!

Love this blog (as always) & glad your back!!

Melis said...

Well, the girls weren't little. It was actually a small group of women. I guess I don't think of myself as a woman yet... weird. I still kinda cringe when people call me ma'am.

Wow... rambling. ;)