This Wednesday LIVE at 10pm
On Time Cooking presents
Cinnamon Bread


Chef + Host: Katherine Zimmerman​
Co-Host: Bernadette Brown​
Musician: John Dash Dixon​
Producer + Director: Van Read​


Cinnamon Roll Bread Pudding
2 c. Heavy cream
½ c. whole milk
1 whole egg
5 yolks
½ c. sugar
2 tsp. vanilla extract or 1 vanilla bean
2 c. cinnamon roll “croutons”
1 tsp. cinnamon
Preheat oven to 300 degrees.
Combine heavy cream and milk in a small sauce pan (Add split and deseeded vanilla bean if using). Bring
to a boil while stirring to prevent burning. Take off heat when first bubbles appear. Set aside.
Combine sugar and eggs, whisk until eggs are incorporated. Slowly temper in cooled milk mixture. Whisk
consistently. (Add vanilla extract if using)
Spray ramekins with pan spray. Fill halfway with cinnamon roll “croutons”. Top with 80% egg/milk
mixture. Press bread down. Let soak for 5 minutes. Top off ramekins with rest of egg/milk mixture.
Put ramekins into baking dish. Fill with warm water until halfway up the ramekins. Cover the entire
baking dish with foil. Bake 20-25 minutes. The bread pudding will only be slightly spongy.
Pour out the water in the baking dish. Let them sit, uncovered on the counter for 30 minutes. Cover
again put in refrigerator. Chill at least 4 hours or overnight for best results.
Serve with bourbon whipped cream.

Bourbon whipped cream
4 oz heavy cream
2 Tbs. sugar
2 Tbs. favorite Bourbon
Whip heavy cream and sugar together until stiff peak. Fold in bourbon.

Cinnamon Almond Crepes
½ c. almond flour
½ c. all purpose flour
1 ½ cups whole milk
2 eggs
¼ tsp. salt
2 tsp. sugar
1 ½ tsp. cinnamon
1 Tbs. melted butter
1 tsp. vanilla

3- 4 Tbs. melted butter for pan
Combine all the ingredients into bowl and use a hand wand to thoroughly mix or put all ingredients into
a blender and mix.
Refrigerate mix for 20-30 minutes.
In a non-stick sautee pan or crepe pan, heat on medium heat. Brush pan with butter and add ¼ cup
batter mixture to pan. Using a circular motion, spread out all the batter. Cook until the edges are folding
up and turning brown, about 4 minutes. Flip crepe and cook additional 2 minutes. Stack on parchment.
Repeat until batter is depleted.
Serve warm with powdered sugar and sliced berries or a filling of your choosing.

Enjoy!

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