Recipe Box, Cinnamon Roll & Sausage Breakfast Pudding

the Painted Apron

10 years ago

A different twist on traditional breakfast casserole, this one uses cinnamon rolls~

My kitchen can be a busy place…

There’s usually several things going on

HH was peeling shrimp for our favorite Coconut Fried Shrimp while HHjr was setting up the fryer outside

I was prepping a breakfast casserole for the next morning

and baking cinnamon rolls

CC was getting a little exercise

Now this is not exactly a gourmet recipe, but it can be put together in the midst of chaos

Quarter the iced cinnamon rolls

Put half of them in a greased baking dish and top with cooked crumbled sausage

Top with remaining cinnamon roll quarters

Beat the eggs and milk and pour over cinnamon rolls and sausage in the pan

Push roll pieces down to submerge, cover and refrigerate overnight

Before baking, pour half and half over the top, to give it extra moisture

Bake at 350 until eggs are set and casserole is golden, about 40 minutes

Let people serve themselves whenever they’re ready~

It holds well so you can do some chores first

The boys were busy washing the boat and watching the dog on the paddle board go by

But CC dug right in!

Cinnamon Roll and Sausage Breakfast Pudding

This is like a french toast casserole but it is made with cinnamon rolls instead of bread

Course Breakfast, Brunch

Cuisine American

Keyword bread pudding, breakfast casserole, cinnamon rolls, french toast, maple sausage

Prep Time 20

Cook Time 40

Servings 8

Bake cinnamon rolls according to directions. Ice rolls and let cool.
Cut rolls into quarters.
Brown sausage in skillet and drain.
Place 1/2 of cinnamon roll pieces into a greased baking dish. Top with sausage. Top with remaining rolls.
Combine eggs with milk and season with salt. Pour over rolls. Push roll pieces down to submerge. Cover and refrigerate overnight.
Before baking pour cream over top of casserole. Bake uncovered at 350 for 30-40 minutes or until eggs are set and dish is golden.