Serves: 6
Total Calories: 190

4 to 6 large cinnamon rolls or other sweet yeast rolls or bread, preferably a day or two old
3 eggs
1 1/4 cups whole-milk eggnog, purchased or homemade
1 1/4 cups heavy whipping cream
powdered sugar for dusting
WARM JAMBERRY MAPLE SYRUP
or warm maple syrup

1. Cut the cinnamon rolls into 1-inch cubes to equal 8 cups. (You can do this several days ahead and leave the cubes out to dry further or store them in containers until needed.)
2. The night before: Butter a shallow, 21/2-quart baking dish and distribute the cubes evenly in the dish. Portions of the cubes may be higher than the side of the dish.
3. In a medium bowl, lightly whisk the eggs. Whisk in the eggnog and cream until blended and no yolk shows. Carefully pour three quarters of the egg mixture over the cubes, and use the back of a spoon or your fingers to press the cubes into the liquid. Let rest for 10 minutes to allow the cubes to soak up the custard, then pour in the remaining egg mixture. Make sure that every cube is saturated. Cover the dish with plastic wrap or foil and refrigerate overnight. (To assemble in the morning, follow the procedure just described, but let the cubes rest in the egg mixture for a total of 30 minutes before baking.)
4. About an hour before serving: Preheat the oven to 350°F.
5. Remove the plastic wrap and place the uncovered dish in a large roasting pan. Fill the pan with enough hot water to come halfway up the sides of the dish. Bake in the center of the oven until the cubes are toasted and the pudding is set around the edges, about 50 minutes. Remove the dish from the water as soon as you remove it from the oven. Transfer to a rack to cool for 10 minutes. Dust with powdered sugar. To serve, scoop out portions and serve plain, or accompany with jamberry maple syrup or warm maple syrup.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 190
Calories from Fat: 180

More Recipes from the Holiday Baking Cookbook:
"Shall I Be Mother?" Teatime Pound Cake
Boxing Day Scones
Buckingham Palace Shortbread
Chip-Shot Pizza with Black Forest Ham, Smoked Gouda, and Apricot Mustard
Jamberry Maple Syrup
La Galette des Rois
Stilton Pinwhels with Walnuts and Honey
Sweet Onion, Apple, and Cheese Tart
The Amazing Leftover Eggnog and Cinnamon Roll Bread Pudding