I have leftover apple fritters and cinnamon rolls from the Hoedown

[dawn_mo]

on Saturday. Any ideas of what I can do with them, and please don't make the suggestion that Bub made. smileys/smile.gif

These are not any regular baked goods, they are the size of Dawn's cauliflower; they literally are bigger than my head. I froze them for now, but I don't want to waste them. Any ideas? Thanks!

 

[marilynfl]

Both would work as bread pudding fodder. Bake 3/4 of the way in disposable pans and freeze

when cool. Finish baking each pan later after thawing. Serve with hard sauce.

Even better if you let them go stale a bit, but they'll work either way.

Another idea from "Unique Sweets": Break the fritters up into custard batter and process with an ice cream maker. They used leftover donuts...same idea.

 

[dawnnys]

I hope this doesn't mean that you didn't do well with sales (

 

[dawn_mo]

No, I did great.

These I ordered from a bakery located in a gas station of all places. I ordered 4 dozen and have 6 left. I paid $.92 for each one and sold them for $3 and $3.50, so I did great. Best of all, there was no effort on my part other than to carry the gargantuan boxes in. They literally are bigger than my head.

 

[erininny]

Here's one suggestion for the cinnamon rolls, but beware: it's a little extreme. smileys/wink.gif

They use uncooked, prepackaged rolls, but I still think the effect of putting yours in the waffle iron could be pretty cool, if you feel like experimenting. smileys/smile.gif

http://www.seriouseats.com/2012/09/breakfast-recipe-roundup-slideshow.html#show-218645

 

[dawn_mo]

Do you have a recipe, Mar? I have never made bread pudding

before or rice pudding, which I would like to know how to make. Thanks!

 

[angak1]

good recipe in T&T, but uses plain french bread. maybe cut the sugar to 1 cup if using the sweets?

I think Paula Deen had a bread pudding made of donuts. maybe that would have some guidelines on using a baked good for the bread.

http://www.eat.at/swap/forum9/65_BubbaMiamiBeachs_BREAD_PUDDING_WITH_WHISKEY_SAUCE__for_Michael

 

[melissa-dallas]

Our old company cafeteria used all the leftover donuts & pastries in their fabolous bread pudding.

Theirs was the kind where they made all the bread into crumbs and it was very dense. Served it with tons of custard sauce. I loved it.

 

[marilynfl]

Think ramped-up french toast, but with more custard.

To save time, break the bread/rolls into 1" chunks, put on cookie tray and toast in a 350 oven for about 15 minutes, rather than letting them sit out and get stale on their own. You want the bread to have a little resistance to the custard. That way the custard starts to set and the bread retains a smidgen of respectability.

Ratio: for ~10 C of bread chunks (this will compress!)
3 C half/half (or milk if you don't want it as rich)
4 eggs
1/2 C sugar
1 tsp vanilla
2-3 TBL of butter, melted
1 tsp cinnamon (this may be redundant)

Beat the eggs and sugar. Add the melted butter, spices and vanilla, then add the milk. (You can kickstart the process by warming the milk up first...but then be sure to temper the eggs first).

Put the bread in a big bowl and pour the custard over. Let soak for 5 minutes. Pour into buttered 11x13 pan and set that pan n a water bath. This isn't absolutely necessary, but I think the custard sets softer.

Bake 350 for ~hour.

Serve with a warm sauce.