Cinnamon Roll Bread Pudding— with Tammy Keinath.
12 store bought cinnamon rolls, cooked
1 1/2 c half and half
2 tsp cinnamon
1/2 tsp nutmeg
1 c powdered sugar
1 1/2 TBSP water
1 tsp vanilla
1 tsp cinnamon
Heat oven to 350 degrees F. Coat a 9×13 inch baking dish with cooking spray. In a blender, combine the eggs, half and half, and the spices and puree until smooth. Add raisins (if using). Cut each cinnamon roll into 1-inch cubes and arrange into baking dish. Pour egg mixture over the cubes , and as you pour, use your fork and smoosh the rolls into the pan. This helps the bread absorb more of the liquid. Bake for 25-30 minutes until the bread pudding is puffed up and slightly browned.
In a medium bowl, whisk the powdered sugar, water, vanilla, and cinnamon until smooth. To serve, drizzle the bread pudding with the glaze.