Just like most of the world we have our kids home for a LONG spring break so I'm getting creative with meals and trying to make things that we might not normally have in our regular routine! Keeping it exciting so they have something to look forward to when it comes to meal time. 

This morning we had Bread Pudding with a vanilla creamy sauce and it was to die for delicious! I shared a photo to my social media & the demand for the recipe was high so I decided I should put this one here for y'all to make your families as well! 

RECIPE:

BREAD PUDDING: 
3 eggs
3 cups milk
1 cup white sugar
1/4 cup butter, melted
2 TBSP. light brown packed sugar
1 tsp. cinnamon
10 slices of French bread but into cubes (stale recommended)
1 cup raisins, craisins, walnuts, pecans (optional)

VANILLA SAUCE: 
1 1/4 cups milk
1/2 cups light brown packed sugar
1 egg
2 TBSP. butter
1 TBSP. flour
pinch of cinnamon
pinch of salt
1 TBSP. vanilla 

INSTRUCTIONS: 

BREAD PUDDING:  
-Preheat oven to 375. Grease a 2qt baking dish
-Whisk together eggs, milk, white sugar, melted butter, brown sugar, and cinnamon in a bowl. Gently stir in bread cubes and any of the optional ingredients. Transfer into baking dish. 
-Bake 20 minutes. Cover with foil and bake for another 30 minutes. Remove foil and bake until browned and set in the middle, about 10 minutes. Let cool for 10 minutes. 

VANILLA SAUCE: 
-While bread pudding bakes, whisk together milk, brown sugar, egg, butter, flour, cinnamon, and salt in a saucepan over medium heat. Cook, whisking constantly, until sauce is thickened and coats the back of a spoon, about 6 minutes. Stir in vanilla. Pour over warm bread pudding and enjoy with your family. 

If you asked me 3 years ago if I had ever made cinnamon rolls the answer would have been. NO, I'm too scared to make those. But fast forward to today & the answer would be I make them all the time. My boys love to make this one with me, the spreading butter over the dough and sprinkling brown sugar onto the butter is their favorite part. Great recipe for the holidays, cold snowy mornings, or just because you want to bake something special with your littles. I have not had these fail on me yet. If you make these once you will be asked to make them again! Every bite is like a big warm hug!

RECIPE: 

Ingredients: 

FOR THE CINNAMON ROLLS:

• 2 packages active dry yeast (4 1/2 teaspoons)
• 1 cup lukewarm water
• 1 teaspoon granulated sugar, to proof the yeast
• 6 tablespoons unsalted butter
• 1 cup granulated sugar
• 8 cups unbleached all-purpose flour or whole wheat flour (you might need more if the dough is sticky, up to 9-10 cups)
• 2 cups hot water
• 2 eggs, beaten
• 1 tablespoon salt
• Softened butter 
• Brown sugar 
• Cinnamon 

FOR THE FROSTING:

• 4 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 4 tablespoons milk
• 1 teaspoon vanilla extract

Instructions: 

1. Add yeast to 1 cup of lukewarm water and add the sugar. Set aside for about five minutes.
   
2. In the bowl of a stand mixer, add butter, sugar, and salt to the 2 cups of hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
   
4. Cover in a bowl and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, and cinnamon.
   
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans{usually about 2}. Now follow the exact same steps with the other half of the dough.
   
6. Let the rolls rise until double in bulk. Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Every oven is different so check at 20 minutes to be safe, but it might take longer. You don’t want them to be doughy in the middle. Time will also vary based on how big they get during the second rise. Ours take closer to 28-30 minutes. Remove from the oven and let the rolls cool to room temperature.
   
7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!