Updated: Feb 7
I always associate bread and butter puddings with older generations but I think that is actually really slept on and can be so delicious! This cinnamon roll variation is super delicious a slightly more modern take on a very traditional dessert. What could be better than layers of cinnamon rolls, sprinkled with nutmeg and cinnamon and covered in a rich custard?
I wanted to spice up a traditional bread and butter pudding by stealing an idea from my mum (sorry Susan). When I was a little kid we used to go on trips to Ikea every couple of months and whilst we were there we would stock up on bags and bags of Gifflar Cinnamon Rolls. However, we would soon forget about them and they would go a little stale. For those that don't know, Bread and Butter Pudding was created in the 12th century as a way to use up stale bread. So, my mum came up with the genius idea of using the stale Gifflar's as a substitute for bread and it may just be the best thing she has ever done. No, I mean it - this dessert is DELICIOUS.
If you don't have any Gifflars, you can use any other brand of cinnamon rolls, make your own or just use regular white bread! Hope you enjoy this one as it has a special place in my heart. The recipe is super simple, has minimal ingredients and really doesn't take long to make at all (only 45 minutes total). I didn't actually use any butter in this recipe as I feel that it doesn't need it because we aren't using plain bread (but feel free to add some between the layers).
Ingredients (makes 2 individual portions):
♥ one pack of gifflar
♥ 13g unsalted butter
♥ ground cinnamon
♥ ground nutmeg
♥ 175ml milk
♥ 25ml cream
♥ 1 egg
♥ drop of vanilla extract
♥ 15g caster sugar (and extra to sprinkle on top)
➊ First up, preheat the oven to 180 Celsius.
➋ Grab yourself two large ramekins. Unravel all but four of the cinnamon rolls and place a layer of them in the ramekins. Sprinkle over some cinnamon and repeat with the rest of the cinnamon rolls until all used up. Place the remaining whole cinnamon rolls on top and sprinkle over some more cinnamon and some nutmeg.
➌ Next, make the custard. Warm through the milk and double cream in a saucepan but make sure it doesn't reach boiling point. Set it aside for a minute or two whilst you whisk together the egg and sugar. Then add the milk and cream mixture into the eggs and sugar and combine.
➍ Pour the custard over the cinnamon rolls and sprinkle over a final dusting of sugar.
➎ Bake in the oven for about 30 minutes or until golden brown and the custard has set.
➏ I would leave to cool for a minute or two before tucking in. This dessert is best served with a scoop or two of vanilla ice cream. Enjoy!
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