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1 package Sister Schubert's Cinnamon Rolls, thawed
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 teaspoon bourbon or vanilla extract
Preheat oven to 325 degrees. Butter a medium casserole well.
Remove rolls from package, cut each roll into quarters and set aside. Using 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 a teaspoon of bourbon or vanilla extract. Place rolls into prepared casserole and pour custard over. Dot casserole with butter and sprinkle with pecans and raisins. Bake until pudding is golden and center is set, approximately 30-40 minutes. Allow pudding to stand for 5 minutes before serving. Serves 6 Sister says: There's no need for bourbon sauce because the flavor's baked inside. The alcohol cooks out during baking, but if you prefer, substitute vanilla for bourbon.
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 teaspoon bourbon or vanilla extract
Preheat oven to 325 degrees. Butter a medium casserole well.
Remove rolls from package, cut each roll into quarters and set aside. Using 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 a teaspoon of bourbon or vanilla extract. Place rolls into prepared casserole and pour custard over. Dot casserole with butter and sprinkle with pecans and raisins. Bake until pudding is golden and center is set, approximately 30-40 minutes. Allow pudding to stand for 5 minutes before serving. Serves 6 Sister says: There's no need for bourbon sauce because the flavor's baked inside. The alcohol cooks out during baking, but if you prefer, substitute vanilla for bourbon.
