Cinnamon Roll Bread Pudding

1. 1

   Heat the oven to 350 degrees F and arrange a rack in middle.

2. 2

   Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth.

3. 3

   Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.

4. 4

   Meanwhile, bring about 8 cups water to a simmer over medium-high heat.

5. 5

   Evenly distribute remaining 1 tablespoon sugar over bread pudding.

6. 6

   Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish.

7. 7

   Bake until custard is set and top is lightly browned, about 50 to 60 minutes.

8. 8

   Remove from water bath and let sit 5 to 10 minutes before serving.

9. 9

   Serve warm, at room temperature.

No additional tips available.