Carlyle Bakery Cinnamon Buns & Bread Pudding

As much as this blog is an opportunity to connect with fellow food lovers, it is my time to document the things I have grown to love.  Sometimes it is about food, and sometimes not.

I recently took a walk down memory lane in my home town in rural Saskatchewan.  If there is one thing that my hometown is known for, it is the cinnamon buns from the local bakery.  This has been a tradition since I was a child.



Far and wide, people clamour over the home-style buns.  I bought 6 dozen fresh from the oven.  Heaven knows what I will do with that many, but I have already gifted two packages to my wonderful neighbours.  I will take another package to the office and the other two, yes, two ( I have broken into one for my breakfast and, well, I may as well finish it!) will just be saved in the freezer.

It is a secret recipe, much like the spices of Colonel Sander's famous fried chicken.  However, no one even wants to attempt them at home because we are quite certain they will not match the sticky softness of the cinnamony buns we pick up at the bakery.

Bread Pudding

6 cinnamon buns, cubed

2 eggs

1 cup whipping cream

1/2 cup milk

1/2 cup sugar

1 1/2 teaspoons vanilla



Preheat oven to 350F.  Butter a 10" souffle dish.  Place the cubed cinnamon buns in the souffle dish.  Combine the eggs, milk, cream, sugar and vanilla.  Pour over the cubed bread in the pan.  Let sit for 30 minutes.  Bake at 350F for about 30 minutes or until a skewer inserted comes out clean.