CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).
What a fantastic pear-ing! Cinnamon rolls are a fantastic medium for baking bread pudding, but have you ever tried it with a ripe, juicy pear?
Elizabeth Albert of Highland Park, Illinois, did just that and it's put her in the running to win a million dollars at the Bake-Off, so perhaps it's something you should try (how about this weekend?).
Cinnamon Roll-Pear Bread Pudding
- Prep Time: 15 Min
- Total Time: 1 Hr 45 Min
- Makes: 8 servings
Ingredients
- 3 tablespoons butter
- 1 can Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
- 1 can (14 oz) sweetened Condensed Milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 2 firm ripe pears (1 lb), peeled, thinly sliced
Procedure
- Heat oven to 375°F. Grease bottom and side of 8-inch round cake pan with 1 teaspoon of the butter. Bake cinnamon rolls in pan as directed on can; reserve icing. Cool 10 minutes. Reduce oven temperature to 350°F. Grease bottom and sides of 9-inch square pan with 1 teaspoon of the butter.
- Meanwhile in medium bowl, beat sweetened condensed milk, 1/2 cup water, the eggs, vanilla and nutmeg with whisk until well blended.
- With serrated knife, cut each cinnamon roll in half, forming 2 layers. Place layers, cut sides up, in bottom of square pan, overlapping as necessary. Drop remaining butter by 1/4 teaspoons over rolls. Pour half of the egg mixture evenly over rolls and butter; layer pear slices over rolls. Pour remaining egg mixture over pears.
- Bake 40 to 50 minutes or until edges are golden brown and knife inserted in center comes out clean. Cool 15 minutes. Top each serving with about 1 1/2 teaspoons of the reserved icing.