Sister Schubert’s Cinnamon Bread Pudding {Foodie Friday}

Sister Schubert, aka Patricia Barnes,  made a whole bunch of new “sisters” at this year’s Megaphone Summit Foodie Friday when she shared this Cinnamon Bread Pudding! Plus, along the way, she shared some life lessons she has learned while becoming the “roll lady.”  Barnes travels the world promoting good food and good deeds—both ways to “share warmth” with friends just met and people loved most.

nwafoodie diningwithdebbie sister schubert prattplaceinn bread pudding foodie friday

Photo Courtesy of Lyndi Fultz

Foodie Friday was held at the gorgeous Pratt Place Inn and Barn, a true jewel of a place in Fayetteville. The day was beautiful, the weather a little breezy and the company and speakers were amazing. Sister paid us the highest compliment when she said, “These are my people.”

Pratt Place Inn Veranda

Don’t you just love that?

sister schubert and debbie arnold check out the recipe for rum glaze

When she arrived Thursday evening, she jumped right in the middle of our bread pudding preparations showing us some of her tricks with the dish. For example, Sister says to always put the raisins in the bottom of the baking dish. Otherwise, she says the raisins will get too brown if they are placed on top. She also suggested that you just might want to use a pan and a half of her frozen cinnamon bread rolls. Be sure to push the bread cubes (we cut cubes, she tore cubes) down into the custard so that they get thoroughly soaked.

Oh, and don’t skip soaking the raisins in the bourbon. Woops! 

[stextbox id=”custom” caption=”Sister Says” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”FFFCAB” cbgcolor=”FFFCAB” bgcolorto=”FFFCAB” cbgcolorto=”FFFCAB” image=”null”]…Soak raisins in a few tablespoons of bourbon until plump and rehydrated. The alcohol cooks out during baking, leaving the wonderful flavor behind. This bread pudding bakes up beautifully—golden brown on top, soft and rich inside and brimming with sweet cinnamon flavor.[/stextbox]

 

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Photo Courtesy of Stacey Valley

Attendees received an autographed copy of her cookbook Celebrations From the Heart, co-authored with Betty Sims. Proceeds from the sale of Celebrations go to 3 foundations near to Sister’s heart:

500-sister-with-jodi-debbie-kellee-megaphone-summit-foodie-friday

Many thanks to the best kitchen crew EVER! Kellee Mayfield and Jodi Coffee, you are incredible.

jodi coffee and kellee mayfield sister schubert's bread pudding foodie friday 16

Thanks as well to Talya Boerner, Keisha McKinney and Lyndi Fultz for handling the registration and for pitching in whereever and whenever it was needed. You guys are pretty darn special yourselves.

foodie friday, megaphone summit, keisha, talya, penguin

Photo Courtesy of Talya Boerner

Print
Sister Schubert’s Cinnamon Bread Pudding with Mama's Rum Sauce

6 - 8 servings

Caloried: Don't ask.

Ingredients

    Bread Pudding
  • 1/2 cup golden raisins
  • 4-5 Tablespoons bourbon ( We substituted hot water.)
  • 1 pan Sister Schubert's Cinnamon Rolls
  • 8 egg yolks
  • 2 eggs
  • 1 quart heavy cream
  • 1 cup granulated sugar
  • Pinch of salt (about 1/8 teaspoon)
  • 2 teaspoons bourbon or 1 teaspoon vanilla
  • 1 cup pecans, coarsely chopped
  • 2 Tablespoons unsalted butter, cubed
    Mama's Rum Sauce
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons rum extract or dark rum

Instructions

    Bread Pudding
  1. Soak raisins in a few tablespoons of bourbon or hot water until plump and rehydrated. Drain.
  2. Prepare a 9 x 13-inch casserole with nonstick spray or butter.
  3. Cut 1 pan Sister Schubert's Cinnamon Rolls into 1- inch cubes. (Sister sometimes uses an extra 1/2 pan.)
  4. Place raisins in the bottom of the casserole and top with bread cubes.
  5. Using a large mixing bowl, whisk eggs with egg yolks until light and fluffy.
  6. Add cream, sugar, salt and bourbon or vanilla to eggs; whisk until thoroughly combined. Stir in cream and vanilla.
  7. Pour custard over bread cubes and raisins pushing down with a spatula so that all of the bread is wet with custard.
  8. Dot casserole with butter and sprinkle with pecans.
  9. Cover tightly and refrigerate for 8 hours or overnight.
  10. Preheat oven to 350*.
  11. Bake on center rack until pudding is golden and center is set, approximately 55 to 60 minutes.
  12. Allow pudding to stand at room temperature for 10-15 minutes before serving.
    Mama's Rum Sauce
  1. Using a heavy saucepan over low heat, combine butter, sugar and evaporated milk, stirring until mixture is slightly thickened, approximately 3 - 5 minutes; remove from heat.
  2. Stir in vanilla and rum extracts, stirring until well combined.
  3. Pour sauce over warm bread pudding in the casserole
  4. Serve bread pudding still warm from the oven.

Notes

Mama's Rum Sauce may be prepared ahead of time and left at room temperature for up to 24 hours. If desired, serve bread pudding with sauce on the side, allowing each guests to add sauce as desired. This recipe works equally as well with chopped, dried apples instead of the raisins. Walnuts may replace pecans. Toast nuts slightly, if desired.

https://arkansaswomenbloggers.com/sister-schuberts-cinnamon-bread-pudding-foodie-friday/

 [stextbox id=”custom” caption=”Sister Says” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”FFFCAB” cbgcolor=”FFFCAB” bgcolorto=”FFFCAB” cbgcolorto=”FFFCAB” image=”null”]Mama says not to worry about storing leftovers [of the sauce]; there won’t be any![/stextbox]