Peach Cobbler Bread Pudding

Let's Cook

1. Step 1.

   Bake the cinnamon rolls according to the package directions, but reserve the icing packets and refrigerate them for later. Once baked, let the cinnamon rolls cool completely, then leave them uncovered at room temperature (or in a turned-off oven) overnight to dry out.

2. Step 2.

   Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with butter.

3. Step 3.

   In a large mixing bowl, whisk together the evaporated milk, beaten eggs, sugar, melted butter, and vanilla extract until well combined.

4. Step 4.

   Tear the dried cinnamon rolls into bite-sized pieces and add them to the milk mixture. Stir to coat all the pieces, then let the mixture sit for about 20 minutes so the bread can absorb the liquid.

5. Step 5.

   Add the undrained can of sliced peaches (syrup and all) to the bowl and fold gently into the cinnamon roll mixture. Let sit for another 10 minutes to allow the flavors to meld.

6. Step 6.

   Transfer the mixture to the prepared baking dish and spread it into an even layer. Arrange the drained peaches from the second can on top of the bread pudding.

7. Step 7.

   Bake uncovered for about 50 minutes, until the pudding is set and the top is golden brown. Remove from the oven and let cool slightly.

8. Step 8.

   While the pudding is still warm, drizzle the reserved cinnamon roll icing over the top. Serve warm.