bake - January/February 2023 - 58

formula of the month
INDIVIDUAL
Cinnamon Roll Bread Pudding
Ingredients
Pillsbury™ Supreme™ Place & Bake™
Frozen Cinnamon Roll Dough 4 pounds,
11 ounces
Raisin sauce
Raisins 8 ounces
Brandy liquor 4 ounces
Assembly
Heavy cream 4 pounds
Eggs, large 12 ounces
Granulated sugar 14 ounces
Butter, unsalted, melted 2 ounces
Vanilla extract 1 ounce
Finishing
Whipped topping 12 ounces
Raisins 5 ounces
Prep
Place frozen cinnamon roll dough on
parchment-lined sheet tray with smooth
side facing downward; bake as directed
until golden brown.
58 < JAN - FEB 2023 | bakemag.com
Remove from oven and cool completely.
Bake in convection oven at 300°F for
17-19 minutes
Bake in standard oven at 350°F for 1922
minutes
*Rotate pans baked in convection oven
one-half turn (180°) after 9 minutes of
baking.
Raisin sauce
Add raisins and brandy to small saucepan
and heat to simmer; remove from
heat and allow to cool.
Assembly
Add diced, cooled cinnamon rolls and
heavy cream to a large mixing bowl; allow
to sit approx. 5 minutes until liquid is
mostly absorbed.
Whisk together eggs and sugar in separate
bowl until smooth and thick then
add vanilla extract, melted butter and
raisin sauce.
Pour egg mixture over rolls and gently
combine with rubber spatula until mixed.
Deposit approx. 1/2 cup bread pudding
mixture into 50 generously sprayed
standard muffin wells.
Bake as directed and allow to cool
slightly before releasing from pans to
fully cool.
Bake in convection oven at 300°F for
32-35 minutes.
Bake in standard oven at 350°F for 3540
minutes.
Rotate pans baked in convection oven
one-half turn (180°) after 16 minutes of
baking.
Finishing
Garnish with 1 Tbsp (0.25 oz) whipped
cream and 1 tsp (0.1 oz) raisins and serve.
FORMULA AND PHOTO COURTESY OF GENERAL MILLS FOODSERVICE
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bake - January/February 2023

Table of Contents for the Digital Edition of bake - January/February 2023

bake - January/February 2023 - Intro
bake - January/February 2023 - 1
bake - January/February 2023 - 2
bake - January/February 2023 - 3
bake - January/February 2023 - 4
bake - January/February 2023 - 5
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