Thanksgiving is nearly upon us, friends, and I am so ready. At our house, it's just our little family of four on Thanksgiving, but if I’m being quite honest, that is just how we like it! Of course, friends and family are always welcome, but most usually have their own plans. So alas, it is just us.
I look forward to the cooking, baking, and decorating. I get excited thinking about what dishes the girls and I will make in the kitchen. Even though it may be “just us”, I still try to make it special and memorable.
However, just because I really enjoy being in the kitchen, doesn’t mean I want it to take up the whole day! I have some tried-and-true dessert recipes we've made and loved over the years that are perfect for Thanksgiving. These recipes require minimal ingredients, minimal effort, and minimal stress. Just how I like my desserts to be!
My family’s absolute favorite Thanksgiving dessert is My Autumn Harvest Bread Pudding. It is
jam packed with fruit and fall flavors! You can serve this warm or room temperature. It's
absolutely perfect on its own or with a side of vanilla bean ice cream. Personally, I like it to
warm it up and have it for breakfast with my coffee. And… again later for dessert. It's perfect at anytime really!
I was inspired by Jamie’s Cinnamon Roll Bread Pudding recipe over at
lovebakesgoodcakes.com So, whether you're hosting your own private little dinner like me, or need to bring along a dessert for a get-together, this one is sure to please crowds big or small.
Yields: 8-10 servings
Ingredients
2 12.4 oz cans cinnamon rolls with cream cheese frosting (reserve frosting for the topping)
3 medium Granny Smith Apples, peeled and chopped
¼ cup raisins
½ cup dried cranberries
½ cup pumpkin puree
4 large eggs
1 cup milk
4 tablespoons butter, softened
½ cup granulated sugar
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
¼ cup light brown sugar
chopped pecans or walnuts, if desired
Directions
Preheat oven to 375 degrees. Bake cinnamon rolls according to package directions, approximately 13-15 minutes. Remove from oven and allow to cool.
Cut cinnamon rolls into bite-sized pieces, approximately 1-inch. Add cinnamon roll pieces to a lightly greased 3-quart baking dish.
In a medium sized mixing bowl, combine eggs, milk, granulated sugar, butter, vanilla, and
spices. Mix thoroughly with wire wisk or mixer on low-medium speed. Gently fold in pumpkin, raisins, cranberries, and chopped apples.
Pour mixture over cinnamon roll pieces and sprinkle with brown sugar and nuts, if desired.
Bake for approximately 45 minutes. Edges should be lightly brown and should pull away from the sides easily.
Top with reserved cream cheese icing, and allow to cool at least 30 minutes before cutting.
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