It took Huckleberries to get my mojo back. We've been catering so much this summer that I had become completely burned out on cooking. Luckily we headed up to the cabin for Labor Day weekend and we cooked up a storm of inspiring food.
This was a great experiment turned home run. I picked up some cinnamon rolls and huckleberries at the farmers market. That night before I went to bed I cut up the Cinnamon rolls at placed them in the casserole dish. I sprinkled them with huckleberries and let the bread soak up a simple custard. In the morning I baked off the bread pudding. It came out rich and cinnamony and the tart huckleberries added a great tart bite.
5 cinnamon rolls
1 pint huckleberries
2 cups milk
1 tablespoon vanilla
1 teaspoon salt
5 tablespoons butter
The night before cut up the cinnamon rolls and place them in a buttered casserole dish. Sprinkle with huckleberries. Whisk together eggs, milk, vanilla and salt. Pour over the cinnamon rolls and let it soak overnight in the refrigerator.
preheat oven to 350. Arange the 5 tablespoons of butter on the top of the breadpudding and bake for 50 minutes.