Mix up your Easter Sunday dessert offering with this recipe.
If you give a cook a cinnamon bun, he’s going to want to turn it into Cinnamon Bun Bread Pudding Pie… and ask for a cup of coffee… and probably a Red Bull… and likely ask you to cover him for a minute so he can step outside… and then just need to make a quick phone call… and then use the bathroom, but be right back, he promises…
When you prepare this recipe on Easter, just make sure you save some for your restaurant industry spouse, son, friend or mother. Dessert is often the only thing left for us when we come home from feeding hundreds or thousands of people on one of the busiest days of the year in professional cooking.
Most of us are accustomed to working while the rest of the world plays and celebrates. In fact, it seldom even bothers us. However, it is our families who suffer. They have to celebrate without us, to cook, set the table, eat, drink, laugh without us. They make plans without us, and there is nothing we can do about it. Not when we love it. Not when we enjoy what we do, or we have bills to pay.
Just remember, though, if you are one of those who goes out to eat on Easter, or any other fun day when you simply can’t imagine how horrible it would be to work on such a day, leave a tip. Leave a big, fat, grateful tip.
- 2 large cinnamon buns
- 1 graham cracker pie crust
- 3 whole eggs
- 2 cups heavy cream
- 1 cup sugar
- 1/2 tablespoon vanilla extract
- 1 teaspoon cinnamon
- vanilla ice cream
- whipped cream
- Maraschino cherries or Strawberries for garnish
- Dice up the cinnamon buns and place into the graham cracker crust.
- In a small sauce pan, heat the cream and sugar to a simmer. Be careful—as soon as you take your eye off of it, the cream will boil over.
- In a medium mixing bowl, combine the eggs, vanilla and cinnamon.
- Steep the eggs. Do so by slowly pouring the hot cream into the mixing bowl, while whisking vigorously.
- Pour the egg and cream mixture over the cut cinnamon buns in the pie crust, taking care that all pieces have soaked up some of the liquid.
- Cover with aluminum foil and bake at 350 degrees for 45 minutes, or until egg has set.
- To determine if the egg has set, perform the “bounce test” or a toothpick test.
Tip of the Trade:
Cutting pie—the struggle is real. To prevent major and catastrophic crust damage, try this impossibly simple method. Place a small and light cutting board on top of the pie. Yes, you read that right—on top of the pie. Lift the pie and cutting board together, holding your dominant hand beneath the pie. In one smooth and swift motion, flip them over so that the cutting board is now beneath the upside-down pie. Cut the pie with a sharp knife dipped in hot water. Once finished, place the serving plate on top of the cut upside-down pie, and again, lift both the pie and cutting board together. Repeat the flip and remove the cutting board. Practice the swift flip a few times without any pie involved—we won’t be there to clean up the floor if you make a mistake!