Ingredients:
6 cinnamon rolls (3 ounces each), cut into cubes
¼ cup golden raisins
6 whole eggs
3 cups half & half
¼ cup brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
Pinch salt
¼ cup caramel sauce
Creamy Icing (recipe below)
¼ cup toasted pecans
Preparation:
Preheat the oven to 350 F.
Butter or spray a medium-large baking dish.
Set aside.
Place the cubed cinnamon rolls and the raisins into a large bowl.
Set aside.
Prepare the custard by whisking together the eggs, half & half, brown sugar, vanilla, cinnamon and pinch of salt.
Pour this mixture over the cinnamon rolls and raisins.
Mix gently with hands to incorporate the custard onto all of the cinnamon roll cubes.
Allow the mixture to sit for about 10 minutes to allow the soaking of the the custard up a bit.
Pour the mixture into your prepared baking dish.
Bake the “souffle", covered with foil, for about 35 minutes.
Uncover and bake another 30 minutes until set, golden-brown and puffy.
Remove from oven and allow to cool for about 10 minutes.
(Prepare the Creamy Vanilla Icing while souffle is cooling)
Drizzle the top with the caramel sauce and creamy vanilla icing.
Top with the toasted pecans and serve warm.
Creamy Vanilla Icing:
Ingredients:
3/4 cups powdered sugar
1/2 teaspoon vanilla extract
2 Tablespoons half & half
Preparation:
Whisk the powdered sugar together with the half & half until thick and creamy.
Add the vanilla.
Mix well.