Chef Frankie Celenza's Cinnamon Roll Casserole

All photos: Struggle Meals

I have a delicious recipe for Cinnamon rolls, but sometimes I don't think to start it the night before in order to eat them for breakfast. That's where this recipe from Chef Frankie Celenza of Struggle Meals comes in as a delicious alternative! His recipe takes less time to render a delicious hot gooey cinnamon pastry with cream cheese frosting. Instead of making homemade dough that rises overnight, then again in the morning, day old bread is cubed and baked crispy, then you cook a simple vanilla custard to pour on top and bake it in a cast iron skillet until bubbly and brown in the oven. Following is Frankie's recipe with my tweaks in blue lightening it up a tad. (I never have cream or cooking spray, so I make the substitutions typed in blue):

Ingredients:

12 ounces leftover bread (about 8 cups), cut into 1-inch cubes 3 cups whole milk - I substitute skim milk. 2 cups heavy cream - I substitute condensed milk. 1 cup light brown sugar - I use 1/2 cup brown sugar since you drizzle frosting on top at the end, it is sweet enough. 3 butter packets I omit the butter. Instead I butter the cast iron skillet for the butter taste. 1 tablespoon ground cinnamon 1 tablespoon pure vanilla extract

5 large eggs

1/2 tsp salt 1 cup powdered sugar

4 ounces cream cheese, softened

2 butter packets - I omit the butter, don't miss it in frosting drizzle. 2 teaspoons vanilla extract 3 tablespoons whole milk - I use skim milk.

Directions: 1. Preheat the oven to 300 degrees F. Spray a 12 inch cast iron skillet with non stick spray. I substitute butter to grease the pan. 2. Add bread cubes to the sheet pan and toast in the oven for 15-20 minutes. Remove and set aside. Turn the oven up to 350 degrees F.

3. Heat milk, cream, brown sugar, butter, cinnamon, salt and vanilla in a large saucepan on low, stirring until butter is melted and sugar is dissolved. Remove from heat and cool slightly.

4. Transfer bread cubes to the prepared cast iron skillet. Whisk the eggs in a large bowl. Slowly drizzle the milk and cream mixture into the eggs, continuously whisking to temper the eggs so they don't coagulate. Pour the mixture over the bread. Press down on the bread to make sure it’s fully soaking in the liquid. Soak for 20 minutes.

5. Bake until the top is golden and pudding is set, 1 hour and 25-30 minutes. Serve warm or at room temperature.

6. Combine the powdered sugar and cream cheese to a large bowl and stir well with a rubber spatula. Add the butter, vanilla, and whole milk and stir until smooth.

There are 8 servings, and the recipe can easily be halved for smaller gatherings.

 

As I confessed previously, sometimes I'll share a recipe on THE SAVVY SHOPPER so I, too, can return here to make it again. Simpler than my bread pudding. Thank you, Chef Frankie Celenza, for this keeper! Readers, I linked Struggle Meals on this blog's sidebar for other tasty Chef Frankie dishes.

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