Two 17.5-ounce cans premade cinnamon roll dough, with icing
Two 15-ounce cans sliced peaches in light syrup
5 medium eggs, beaten
1 tablespoon vanilla extract
3 tablespoons unsalted butter, melted
3½ cups evaporated milk
1 cup white granulated sugar
1/2 teaspoon salt
Bake the cinnamon rolls according to the instructions on the package. Keep the icing in the fridge until needed.
When cinnamon rolls are done, leave them out, uncovered, for at least 2 hours, up to overnight. We want the rolls to become stale, so the longer, the better. When ready, cut or tear the rolls into large chunks, and set them aside.
In a large mixing bowl, combine the eggs, vanilla, melted butter, evaporated milk and sugar. Mix until combined.
Add the cinnamon roll pieces to the bowl, and fold the rolls into the evaporated milk mixture until they're fully covered. Cover the bowl, and let sit until all the custard is absorbed, about 15-20 minutes.
Add one whole can of peaches, including syrup, to the mixing bowl. Fold peaches into the mixture, and allow to sit 10 more minutes for rolls to absorb.
Preheat the oven to 350 F. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray.
Pour the bread pudding mixture into the baking dish, and spread evenly. Top the bread pudding with the remaining can of sliced peaches, using just the slices, no syrup.
Place the dish in the oven, and allow to bake until the cinnamon rolls have browned and the sides of the dish are bubbling, about 45-50 minutes.
Carefully remove the dish from the oven, and set aside to cool 5-10 minutes. Retrieve the icing from the fridge, and drizzle all over the bread pudding before serving. Serve directly from the dish into individual bowls.
Pro-tip: Bring this dessert up a notch by serving it with a big scoop of vanilla ice cream
Pro-tip: The longer the cinnamon rolls stay out, the more of the custard they will absorb.
