My Kind of Cooking is a new cookbook written by Linda Burgett. The special thing about this cookbook is that every single recipe has only three, four, or five ingredients. Many of the recipes use ready-made items and dress them up a bit, making them special AND easy. I love making elaborate recipes from scratch, but some days you just need something quick and easy in the hopper.
Order the cookbook from our Reader Shopping store: My Kind of Cooking
I was excited to get this cookbook last week, and several items jumped out at me. I knew when I saw Cinnamon Roll Bread Pudding, though, I had to give it a try!
2 (12.4 ounce) packages refrigerated cinnamon rolls, quartered
1/2 cup raisins
1 (5 ounce) can evaporated milk
In greased 2-quart baking dish, place cinnamon roll pieces and top with raisins. Pour evaporated milk evenly over the top. Let stand 30 minutes. Preheat oven to 350 degrees. Bake 30 minutes or until golden brown.
Are you serious? Is that it? I couldn’t believe that’s all it took.
I also sprinkled about 1/2 cup of pecan pieces over the top. And when the dish came out of the oven, I drizzled it with the frosting that came in the cinnamon roll tubes. Letting perfectly good frosting go to waste seems like a sin to me. (And even with the pecans and the frosting, we’re still only at five ingredients!)
This was so easy, and so yummy. What a great way to dress up ordinary cinnamon rolls and turn them into something special, with almost no extra effort whatsoever. That makes this recipe a keeper in my book!