Cinnamon bun and apple bread pudding
This came together while I was staying with friends and we had a bunch of cinnamon buns that had gone a bit stale.
2 tablespoons unsalted butter
4 large eggs
3 cups heavy cream
1 cup apple cider
1 cup packed light brown sugar
2 tablespoons melted unsalted butter
1/2 teaspoon salt
1/2 teaspoon cinnamon
8 cups cubed stale cinnamon buns
1 tin apple pie filling
Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the cinnamon buns and tinned apples, stirring to combine. Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour. Bake until the top is golden brown and the center is firm, about 1 hour.
Serve warm, with vanilla ice cream.
2 tablespoons unsalted butter
4 large eggs
3 cups heavy cream
1 cup apple cider
1 cup packed light brown sugar
2 tablespoons melted unsalted butter
1/2 teaspoon salt
1/2 teaspoon cinnamon
8 cups cubed stale cinnamon buns
1 tin apple pie filling
Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the cinnamon buns and tinned apples, stirring to combine. Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour. Bake until the top is golden brown and the center is firm, about 1 hour.
Serve warm, with vanilla ice cream.