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Cinnamon Roll Bread Pudding

Recipe by This recipe, Demarle-ized from a Food Network recipe. It is fabulous, easy, and quick! Enjoy


  • 2 cups whole milk
  • 3/4 cup heavy cream
  • 4 large eggs
  • 1/2 cup, plus 1 TB, granulated sugar (divided)
  • 1/3 cup nut-flavored liqueur (like Frangelico)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 7 cups large dice cinnamon challah (or plain challah or brioche plus 2 tsps ground cinmamon)- about 10 ounces challah
  • 1 cup walnuts, toasted on the silpat then chopped in the Eco-Chop


1. Place Sunflower Mold on Perforated Baking Sheet, then set aside. Heat oven to 350 degrees F and arrange a rack in the middle. 2. Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in the Sunflower mold (place some in another mold if there isn't enough space). Pour custard mixture over bread, and allow to soak for at least 15 minutes. 3. Meanwhile, bring about 8 cups of water to a simmer over medium-high heat. Evening distribute remaining 1 tablespoon of sugar over bread pudding. Bake until custard is set and top is lightly browned, about 50-60 minutes. Let sit 5-10 minutes before serving. Serve warm, or at room temperature. Remember to save some of the luquid to place in the other mold, if the bread was divided. .

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