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Apple Cinnamon Roll Pudding

from Terri’s kitchen

4 day-old cinnamon rolls (~about 4 cups torn pieces)
4 cups apples, pared, cored and sliced
1 Tblsp. soft butter
2 cups milk
1 tsp. vanilla
2 extra large eggs
Pecan pieces
A little caramel sauce

Butter a 2 quart casserole dish.
Tear Cinnamon Rolls into pieces.
Layer roll pieces with the apples in casserole dish.
Beat eggs, add milk and vanilla. Mix well, pour over rolls and apples.
Sprinkle with pecans.
Bake at 375 degrees for about an hour, until set and golden brown.
Serve warm with a drizzle of caramel!

Terri’s notes:
~ What great comfort food and a good use for leftovers or day-old bakery!
~ My cinnamon rolls had plenty of cinnamon and frosting, so no extra sugar needed.

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