Mother’s Day Greetings and Recipe from Sister Schubert’s Homemade Rolls

Happy Mothers Day to mothers and grandmothers everywhere!

For me, Mother’s Day is another opportunity to celebrate my mother, Charlotte Naiden Wood, who has been an inspiration all my life. Of course, I also enjoy the endearing ways my husband, five children and seven grandchildren show their love and appreciation on this special day.

One of the privileges of the day is that mothers can relax and let their families take care of meals and chores. Sweet rolls like our wonderful Sister Schubert’s Cinnamon Rolls, Sister Schubert’s Blueberry Rolls, or Sister Schubert’s Orange Rolls add a special touch to breakfast in bed or Mother’s Day brunch.

And Sister Schubert’s dinner rolls bring the homemade taste and goodness of fresh-baked rolls to the dinner table without mom having to lift a finger.

Since our rolls go from freezer to oven to table in a matter of minutes, even the smallest children can help in preparation – by taking them out of the wrapper or helping to arrange the cooked rolls on a serving plate (just make sure they’re cool enough to touch). And almost no clean-up is required!

If your children are a little older, they might want to cook something a little more complicated. One of the ways my daughters indulge me is by preparing one of our favorite family recipes, such as Sister’s Cinnamon Bread Pudding. I’ve shared the recipe below for you to enjoy as well.

Here’s wishing that you’ll be blessed with a relaxing Mother’s Day surrounded by everyone you love!

Until next time,

Sister’s Cinnamon Bread Pudding ~ Family Favorite

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
• ¼ 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.