kitchen tips: maple cinnamon bun bread pudding.

i know what you re thinking even before you do....
a recipe in kitchen tips?
she's crazy!
but don't worry it get's better.
trust me.

so you know when there are those times when you forget about those cinnamon buns you had made? or bought?
and they turn stale on you and you are going to eat them because you don't want to waste them but really do you want to waste the calories forcing those down? or you bought some and you really didn't care for them as they are?
{you're probably thinking right now...what? leftover baked goods? this is kind of like the leftover wine into vinegar tall tale...left over wine - what leftover wine?}
so yes for those times - or in my case the-time-i-made-cinnamon-buns-that-i-was-not-too-proud-of-because-they-sat-in-the-freezer-too-long-and-didn't-rise-properly-but-i-didn't-want-to-throw-out-the-ingredients time?
that's the time i am talking about here.

so.....

to make a long story, i guess even longer {ha!}, here is my tip:

make them into bread pudding!!!
re-use and recycle! 2 of the 3 r's.
they take to this beautifully and make an awesome dessert.
i would not steer you wrong.
i hate to waste food {hate it!} so i came up with this and i hope you enjoy it!
even better with homemade vanilla ice cream but one thing at a time i think!
;)

maple cinnamon bun bread pudding. {say that 5 times fast!}

8 cups of torn up cinnamon bun parts (or you could any other kind of baked good or fruity baked bread}
2 cups half & half or light cream {you could also do 1 cup heavy cream and one cup skim milk - i did that.}
1/2 cup pure maple syrup {you can increase this to one cup but i found my cinnamon buns sweet enough already.}
1/2 cup packed brown sugar - only if using an unsweetened fruit bread.
4 eggs
2 teaspoons pure vanilla extract
1/2 cup of raisin {optional}
and depending on the flavour in your cinnamon buns you may want to add:
2 teaspoons of cinnamon
1 teaspoon of nutmeg
3/4 teaspoon of all-spice

whisk together your cream, eggs, syrup, sugar {if using}, vanilla and spices {if needed} in a large bowl. add your bread pieces and raisins {again...if using}. turn the pieces around in the cream/egg mix to coat completely. cover and chill for at least 1 hour. overnight is okay.

preheat oven to 375 degrees. lightly grease a 9 x 13 glass dish. pour your bread mix into the prepared dish, toss on a sheet pan {always!!} and place in the oven, uncovered, for about 40 minutes or until golden on top and a knife inserted in the top comes out clean {if you feel it needs more time but it's getting too brown on top - toss a piece of foil on top and check every 5 to 7 minutes. another tip for you today, free of charge!} cool on a wire rack for 30 minutes. serve warm with vanilla ice cream, sweetened whip cream or your favorite custard. and of course a drizzle of pure maple syrup.