This is a great way to use up any cinnamon buns that have started to go a little crunchy on the edges, if you’ve managed to keep them in the house that long. –chef Kelsey Johnson
| 4 | cinnamon buns |
| ¾ c | heavy cream |
| 2 | eggs |
| ½ c | sugar |
| 1 t | vanilla |
| ¼ c | any add-ins you want, think nuts, banana slices, chocolate chips, etc. |
Preheat the oven to 375ºF.
Slice the cinnamon buns into roughly 6 to 8 pieces and scoop them into a large bowl. In a separate bowl, whisk together cream, eggs, sugar, and vanilla. Pour the mixture over the sliced-up buns. Toss well to combine and let it soak in. Mix in any additional add-ins you want at this point.
Line a loaf tin with parchment paper and tip the bread mixture in. Bake in the oven for 20-25 minutes or until set in the center and slightly golden brown. Unmold and allow to cool before slicing. Eat as-is or toast in a pan with brown butter. Top with maple syrup and enjoy!
Serves 4.