Swedish Cinnamon Bun Pudding with Brown Sugar Caramel Sauce
Ingredients
- 8 cups cubed cinnamon buns or rolls
- 3 cups whole milk, room temperature
- ½ cup melted and cooled unsalted butter
- 3 eggs
- 1 cup peeled and diced apple or blueberries (optional)
- ½ cup chopped walnuts, almonds, pecans or hazelnuts (optional)
CARAMEL SAUCE:
- ¾ cup packed brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 tablespoon vanilla
- Pinch salt
Instructions
- Grease a 13 x 9-inch deep baking pan and add the cubed cinnamon buns. Whisk together the milk, melted butter and eggs until smooth. Pour this mixture over the cinnamon buns and toss to coat (add any fruit or nuts at this point, if desired). Cover the pan with foil and refrigerate overnight or for at least 3 hours to allow the buns to absorb the liquid.
- Preheat the oven to 325°. Uncover the pan and bake for 45-50 minutes until the top is crunchy and golden and the pudding is set.
- While the pudding is baking, make the sauce. Combine the butter and brown sugar in a heavy medium saucepan over moderate heat. Bring to a gentle boil and continue to cook for 1 minute, stirring constantly. Remove from heat and stir in cream, vanilla and salt.
- Pour the caramel sauce over the top of the hot pudding. Cool slightly and serve warm, cut into squares. 12-16 servings.