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Recipe for Tea Apple Cinnamon Roll Bread Pudding

The name “bread pudding” often evokes feelings of good will and joy. Something mom used to make that just says love in every bite. This recipe is true decadence with no corners cut. Cinnamon rolls by themselves are wonderfully delicious. Though it is often true that several will be bought or made and it will take several days for one family to eat the all. The longer they sit the drier they can get. Now you can have them for breakfast and then make them into a spectacular dessert the next day. Brought back to life with warm tea and crisp juicy apples, it is sure to be unforgettable.

Tea Apple Cinnamon Roll Bread Pudding (photo by Janet Sanchez, all rights reserved)
Tea Apple Cinnamon Roll Bread Pudding (photo by Janet Sanchez, all rights reserved)

Preheat the oven to 350°F

2/3 cup apple cider
1 tbsp gold needle black tea
6-8 day old cinnamon rolls cut into 1 inch pieces
1 cup heavy cream
3 eggs
3 cups diced and peeled Granny Smith apples
2/3 cup brown sugar
1 tsp cinnamon

Bring the cider to a boil, remove from heat and steep the tea in it for 5 minutes. Place the diced apples into a large mixing bowl along with the brown sugar and cinnamon and tea cider. Mix together, then add in the cinnamon roll pieces and toss until all the liquid has been absorbed. Beat the eggs and cream together in a bowl just until combined. Evenly distribute the cinnamon roll and apple mixture into a greased baking dish. Pour the egg and cream mixture evenly over the top. Let set at room temperature covered for 30 minutes. Place into the preheated oven for 55-65 minutes or until the center is done. Remove and serve with whip cream or ice cream.

Recipe serves about 8 people.

See more of Janet Sanchez’s articles here.

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