Harvest Bread Pudding...

Suzy Bee’s Kitchen

Harvest Bread Pudding…

Preheat oven @ 325 degrees. Prepare a baking dish, set aside.

Ingredients:

5~6 Lg. Day Old Cinnamon Buns, Cut into 3^rd’s both ways

4~6 Strips of Applewood Bacon, Cooked & Crumbled

1/2 Lg. Sweet Onion, Sliced & Caramelized

1 Cup Grated White Cheddar Cheese

Salt, Pepper & Garlic Powder to Taste

1~2 Shakes Pumpkin Seasonings

1/4~1/2 Cup Pecan Maple Syrup

1 Cup Pumpkin

1 Cup Heavy Cream

1/2 Cup Sour Cream

5 Lg. Eggs

1/2 Dried Cranberries

1/4 Cup Roasted Pumpkin Seeds

In a large bowl whisk together eggs, cream, pumpkin, sour cream & seasonings, set aside.

In another bowl combine cubed rolls, caramelized onions, dried cranberries, grated cheese & chopped bacon. Pour egg mixture over bread mixture. Make sure all the ingredients are well coated. Pour this mixture into prepared baking dish. Drizzle Pecan Maple Syrup over mixture then run a knife through mixture making a swirling motion. If you have any grated cheese leftover sprinkle on top. Cover with plastic wrap, refrigerate for 1 hour or overnight.

Bake @ 325 degrees uncovered for 50~60 minutes or until golden brown.

Serve with a dollop of vanilla whipped cream…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014