Sunday, June 7, 2009

Blackberry Bread Pudding

Blackberry Bread Pudding


6 large day-old cinnamon rolls
1 quart heavy cream
1/2 cup sugar
2 eggs
2 tsp vanilla
5 cups 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
Related Posts Plugin for WordPress, Blogger...