Sweet Valentine’s Day Brunch Recipes from Sister Schubert’s Homemade Rolls

On Valentine’s Day, thoughts inevitably turn to love. From my family, I learned that love is the greatest gift we can give. The more we share our love, the more of it we receive in return.

My parents were married on Valentine’s Day, and they made a point of including all of us children in their anniversary celebrations. As a result, it has become a tradition in my family to exchange Valentine’s Day greetings, cards and small gifts with everyone we love. As you can see in this video, we also create a special box to hold all our Valentine cards.

Another way we mark the day is by sharing a special meal together. With Valentine’s Day falling on a Sunday this year, it’s a great time to try out some special brunch recipes. Your day will be off to a sweet start when you serve Sister’s Cinnamon Bread Pudding or Upside down Banana Pecan French Toast, the grand prize recipe in the Sister Schubert’s On a Roll Recipe Contest.

Sister’s Cinnamon Bread Pudding
Serves 10 – 12
Prep Time: 15 minutes
Cook/Bake Time: 60 minutes

Ingredients

• 1 package Sister Schubert’s Cinnamon Rolls
• 8 egg yolks
• 2 eggs
• 1 quart heavy cream
• 1 cup sugar
• Pinch of salt
• 2 tablespoons butter, cut into small cubes
• 1 cup pecans, coarsely chopped
• ½ cup golden raisins
• 1 tablespoon bourbon or 1 teaspoon vanilla extract

Preparation
Butter a 9 x 13-inch baking dish.

Remove rolls from package, cut each roll into quarters and set aside.

In a large mixing bowl, whisk eggs with egg yolks until light and fluffy. Add cream, sugar and salt, whisking to combine thoroughly. Flavor custard with bourbon or vanilla extract.

Place rolls into prepared pan and pour custard over rolls.

Dot top of pudding with butter and sprinkle with pecans and raisins.

Cover tightly and refrigerate 8 hours or overnight.

Preheat oven to 350 degrees F.

Bake pudding (uncovered) approximately 55 to 60 minutes or until center is set and top is golden. Allow pudding to rest 5 minutes before serving.

Sister Says: For a more fragrant topping, soak raisins in a few tablespoons of bourbon until rehydrated and plump. The alcohol cooks out during baking, but if you prefer, just soak the raisins in a little vanilla water. This bread pudding bakes up beautifully; golden brown on top, soft and rich inside and brimming with sweet cinnamon flavor.

Upside down Banana Pecan French Toast
By Nadine Mesch
Serves 10
Prep Time: 20 minutes
Bake Time: 55 minutes

Ingredients

• 2 packages Sister Schubert’s Wheat Rolls with Honey Butter
• 1 1/4 cups light brown sugar
• 1/2 cup (1 stick) butter, melted
• 1/4 cup corn syrup
• 4 medium, ripe bananas
• 1/2 cup pecans, chopped
• 2 teaspoons ground cinnamon
• 6 large eggs
• 1 1/2 cups half and half
• 1 1/2 teaspoons pure vanilla extract
• Maple syrup
• Fresh sliced strawberries

Preparation

Butter bottom and sides of a 9 x 13 inch baking dish. Slice rolls in half and set aside.

In mixing bowl, combine sugar, butter and corn syrup and mix until smooth. Spread mixture into an even layer in bottom of prepared baking dish. Slice bananas thinly and place over brown sugar mixture. Scatter pecans over bananas. Place sliced rolls atop and sprinkle with cinnamon.

In a large mixing bowl, whisk together eggs, half and half and vanilla, and pour over rolls.

Cover tightly with plastic wrap. Refrigerate overnight.

Preheat oven to 350 degrees. Bake 45 to 55 minutes or until golden. Cool slightly, run a knife around the edge of pan to loosen sides and carefully invert pan onto a large platter or slice and serve.

Serve with warm maple syrup and sliced strawberries.

If you’re looking for more menu ideas for special celebrations, check the recipe section of our Web site, or order a copy of Cast Your Bread Upon the Waters.

Until next time,