Chef Stephen Wilson
Mill River Resort, Woodstock
Cinnamon Roll Bread Pudding with Baileys Toffee Sauce
Ingredients for bread pudding:
4-6 cinnamon rolls (roughly crumbled in fairly large pieces)
2 tbsp. butter (melted)
2 cups of heavy whipping cream
½ cup brown sugar
1 tbsp. vanilla
½ tsp nutmeg
½ tsp allspice
*To make this more festive, you can replace some or all of the heavy cream with eggnog!
-Preheat oven to 350F
-In a large mixing bowl, whisk together eggs, heavy cream, sugar and spices.
-Layer the crumbled cinnamon rolls in an 8-inch cake pan and drizzle melted butter over top.
-Pour egg and cream mixture over top and let soak in for a few minutes.
-Cover with tin foil and bake 30 minutes.
-Uncover and bake for 10-15 minutes.
-Cut and serve warm alone or with ice cream and toffee sauce!
Ingredients for Bailey’s toffee sauce:
¾ cup brown sugar
½ pound of salted butter
½ cup of heavy cream
½ cup Baileys Irish Cream
-Combine butter and brown sugar in a heavy bottom sauce pot and cook on medium heat. Keep an eye on it and whisk frequently until it comes to a boil. Whisk in heavy cream and Baily’s carefully and simmer over medium to low heat till sauce thickens. Let cool and serve over warm cinnamon bread pudding!
The Guardian reached out to several local chefs for the "A Culinary Chrsitmas" series, which features the chefs' favourite Christmas recipes.