Cinnamon Roll Bread Pudding

Does this sound incredible or what?! 8) (prep time estimates chilling and overnight time)

Place the cinnamon roll pieces into greased 9 x13-inch baking dish.

Sprinkle the raisins and pecans over them.

In large bowl , beat the milk , eggs , sugar and vanilla until well blended.

Pour mixture over rolls.

Cover and refrigerate overnight.

Preheat oven to 350.

Dot the mixture with the butter slices.

Place the dish in a roasting pan.

Fill pan with hot water halfway up sides of baking dish.

Bake for 40-45 minutes or until bread pudding is set in center.

To make the sauce , heat whipping cream and 1 / 4 cup sugar on top of a double boiler over simmering water.

Combine egg yolks and remaining 1 / 4 cup sugar in a small bowl.

Beat until well blended.

Stir some of the hot cream mixture into the egg mixture.

Return egg mixture to double boiler.

Stirring constantly , cook 8-10 minutes or until thickens slightly and coats a spoon.

Remove from heat and stir in the vanilla.

Serve warm sauce over bread pudding.

cinnamon rolls, raisins, pecans, milk, eggs, sugar, vanilla extract, butter, whipping cream, egg yolks