Ingredients

The following ingredients have 4 Servings
  • ½ cup sugar, (plus 2 tablespoons)
  • 1 ¼ teaspoons ground cinnamon, (divided)
  • 10 regular-size cinnamon rolls, (cut in 1 ½-inch chunks)
  • 3 egg yolks
  • 1 cup half-and-half
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 tablespoons pecan pieces
  • ¾ cups confectioners’ sugar
  • ¼ cup heavy whipping cream

Instruction

  • Preheat oven to 350º. Combine 2 tablespoons of sugar and ½ teaspoon cinnamon in a small bowl. Spray 5 ramekins with cooking spray and coat with cinnamon sugar. Set on a baking sheet.
  • Place cinnamon roll pieces in a large bowl and set aside.
  • Place egg yolks in a medium bowl and set aside.
  • Combine half-and-half, ½ cup sugar, and ¾ teaspoon cinnamon in a small saucepan. Heat over medium-high heat, stirring frequently, until it boils. Remove from heat and add vanilla extract and salt. Let cool slightly.
  • Slowly add ½ cup half-and-half mixture to eggs while whisking continuously (so the eggs don’t curdle.). Gradually add remaining half-and-half mixture. Pour mixture over cinnamon rolls and stir to combine.
  • Divide mixture evenly among the ramekins. Sprinkle tops with pecans. Place in oven and bake for about 18-20 minutes, until golden brown on top. Remove from oven.
  • In a small bowl, whisk together confectioners’ sugar and cream. Drizzle on top of bread puddings.