When we had our little Home Sweet Home Bakery, in the 1980s, one of the most popular items was our Bread Pudding. Everyone said it reminded them of their Grandmother’s bread pudding. Actually, it was a “salvage item” designed to eliminate wasting our left over cinnamon rolls. Our “secret” recipe was built around these crumbled up day-old Cinnamon Rolls!
To make this desert today, naturally, you don’t want to make scratch cinnamon rolls first, but you don’t have to. You can buy these already made in the bakery at Wal-Mart. That’s what we used here in this recipe. The end results are the same and this deliciously sweet bread pudding is “Manna from Heaven”.
The 2nd recipe is an old fashioned “Grandma” Butter Cookie! Plain looking, but certainly not plain tasting! Enjoy one of these with your afternoon hot tea, coffee or hot apple cider. On a cold blustery day, they’ll hit the spot!
Home Sweet Home Bread Pudding
1 lb. cinnamon roll crumbs (weighed after pulsing the pieces of ready-made cinnamon rolls in the food processor.
¼ cup granulated sugar
3 eggs, lightly beaten
1 (12-oz.) can evaporated milk
¼ cup melted butter
½ tsp. nutmeg
½ cup dark raisins (plumped in hot water for about 5 min, drained & patted dry.
Preheat oven to 350 degrees. Mix everything together by hand in a large bowl. Pour into a lightly greased 8-inch square or 9-inch square or 7x11-inch baking dish. Bake for about 35 minutes till set and edges are slightly brown. Serve with sauce on the side.
This recipe can easily be doubled and baked in a 9x13-inch baking dish. Double the Sauce recipe also.
Combine in a small saucepan:
3 Tbsp. butter
3 Tbsp. sugar
1 ½ Tbsp. water
Bring to a boil and boil for 3 minutes, stirring constantly (time it). Remove from heat and stir in 1½ Tbsp. Bourbon, Peach Schnapps or Amaretto, whatever your preference. Pour over warm bread pudding or serve on the side. If serving on the side, you might want to double the sauce recipe and put in a small pitcher.
Note: Maybe it was the bourbon that kept everyone coming back!!
Grandma’s Butter Cookies
1 cup real butter
1½ cups granulated sugar
1 tsp. vanilla
2½ cups flour
1 tsp. cream of tartar
2 tsp. baking soda
¼ tsp. salt
Preheat oven to 375 degrees. Beat the butter and sugar in mixing bowl until light and fluffy. Add egg and vanilla. Sift the flour, cream of tartar, baking soda and salt together and add to the creamed mixture. Drop by 1 or 2 Tablespoons onto a greased cookie sheet. (Note here: I lined cookie sheets with parchment paper and do not have to grease, and also I used a 2 Tbsp. ice cream scoop measure to drop the dough onto sheet). Be sure and place at least 2 inches apart as they spread and are thin. Bake for 10 minutes for the smaller cookies and 12 minutes for the larger cookies. They are soft when they come out of the oven so carefully place on a wire rack to cool. They will crisp up after they cool. These have a heavenly butter taste…Your Grandma would be proud!!!
This recipe makes about 30 to 35 cookies. Great with hot apple cider!