Mad About Food: Better bread pudding

Apple Cranberry Cinnamon Roll Bread Pudding. (Nick Rohlman/The Gazette)

Well, it looks like we have cascaded into the last month of 2022. I don’t know about you, but this year was full of setbacks, new beginnings and bounce backs for me. Everything happens for a reason and at the appropriate times, so I’ve learned to take everything in stride.

I gave you my recipe for Cinnamon Roll Bread Pudding, but I’ve decided to add some seasonal fruit accents to take it up a notch or two. This time I’ve added apples and cranberries and a sprinkle of walnuts with a simple glaze on top. It is all based on my grandmother’s favorite bread pudding recipe. I just added with my own touches on it. The addition of whatever fruit is in season could very well be a great start to your own family tradition.

The winter holidays used to be my favorite time of year, so I have a lot of great childhood memories of my family being a strong unit. We spent time together cooking, singing songs and bonding. They were the best part of my life. My grandmother was my favorite person. I loved her food, her personality and how talented she was even though she couldn’t read until she was over 60 years old.

You can be playful with this bread pudding recipe. You can even make savory bread puddings should you dare to venture out. I’m thinking of making a broccoli bake brioche bread pudding or maybe a spinach dip inspired one. I might even try to get a little fancy and add some smoke salmon and goat cheese. Yes, my mind goes way out there.

Now that we’ve worked up an appetite, let’s roll up our sleeves, wash our hands and get started creating our very own version of Apple Cranberry Cinnamon Roll Bread Pudding.

Apple Cranberry Cinnamon Roll Bread Pudding. (Nick Rohlman/The Gazette)

Recipe

Apple Cranberry Cinnamon Roll Bread Pudding

Prep: 20 minutes; Cook: 55 minutes; Total 1 hour 15 minutes

Ingredients

1 stick of butter

12 large cinnamon rolls cubed

6 eggs

2 cups sugar

2 cups heavy whipping cream

2 cups half and half

2 tablespoons cinnamon

1 tablespoon of nutmeg

1 teaspoon salt

1 tablespoon of vanilla

1 can apple pie filling

1 cup of dried cranberries

1/4 cup chopped walnuts

For glaze

1 cup of powdered sugar

1/4 cup cream or milk (You can use less liquid for a thicker glaze or drizzle)

Directions

Preheat the oven to 350 degrees

In a 9-inch by 13-inch baking dish place the cinnamon roll cubes in an even layer.

Melt the stick of butter and pour evenly over the cinnamon rolls.

Sprinkle a cup of sugar over the top of the cinnamon rolls

Beat eggs with vanilla, 1 cup half-and-half, 1 cup sugar, 1 cup heavy whipping cream, cinnamon and nutmeg. Pour over the cinnamon roll layer in the baking dish

Then — paying more attention to the corners — pour the remaining cup of heavy whipping cream as well as half and half over the cinnamon roll layer. The liquid should be half way up the pan but not covering the cinnamon rolls.

Bake uncovered in the preheated oven for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.

Source: Adapted by Michelle Madden