Striving for good food in the great outdoors- the pioneer way.

Friday, September 10, 2010

Cinnamon Apple Bread Pudding

While at Rocky Mountain, we made sure to make dessert on both Saturday and Sunday.  Saturday night we made the chocolate cake, which we've already featured on here once.  On Sunday night, we made this TASTY bread pudding recipe.  I mean, what isn't to love?  Substitute bread cubes with cut up cinnamon rolls?  Diced fall apples and a brown sugar crumble topping?  Heaven.

Cinnamon Apple Bread Pudding
10" Dutch Oven
14 coals on top, 8 on bottom

1 cup white sugar
5 eggs, beaten
2 cups milk
2 tsp. vanilla
3 cups cubed - glazed (not frosted) cinnamon prepared cinnamon rolls
1 large yellow delicious apple, peeled, cored and finely chopped

1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 cup flour
1/4 cup butter, melted
1 cup chopped pecans, optional

With vegetable oil, lightly grease the inside of a 10" Dutch oven.   Place cinnamon roll cubes in pan. Mix together sugar, eggs and milk in a bowl, add vanilla. Pour over cubes and allow to sit for 10 minutes. Sprinkle diced apple evenly over the top. In a separate bowl, crumble together the brown sugar, cinnamon, flour, melted butter and pecans. Sprinkle brown sugar mixture evenly over the top.  Bake for 35 - 45 minutes, or until set (no longer 'jiggly' in the middle).


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