Blackberry Bread Pudding

Blackberry Bread Pudding

Ingredients:

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

Directions:

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