This recipe calls for 12 fully baked cinnamon buns. Get them at the bakery (Costco has them) or in the grocer's baking section (Pillsbury Grands Flaky Supreme Cinnabon works well - they come in a 5 pack. They were so big, that I only used 8). If you get the raw buns, bake and glaze them according to package directions, let them cool, then use them as directed for this recipe.
6 eggs
1 1/2 C fat free half and half OR skim milk
2 tsp cinnamon, divided
Pinch salt
12 large glazed cinnamon buns (I only used 8)
1 C powdered sugar (3/4 C would probably be fine too)
1 1/2 TBSP water
1 tsp vanilla extract
Heat the oven to 350 F. Coat a 9x13 baking dish with cooking spray. Combine eggs, half and half, 1 tsp of cinnamon, and the salt. Wisk until smooth. Set aside. Cut each cinnamon bun into 1 to 2 inch chunks. Arrange the chunks in an even layer in the prepared baking pan. Pour the egg mixture over the pieces of cinnamon buns. As you pour, use a fork to gently press on the bun pieces to help them absorb the liquid. Bake for 25-30 min, or until lightly puffed and starting to brown. Let cool for 15-20 min.
Meanwhile, in a medium bowl, whisk together the powdered sugar, water and vanilla and the remaining 1 tsp of cinnamon.
To serve, drizzle the bread pudding with the glaze, then cut it into squares.
12 servings
420 cal per serving, 14g fat per serving
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