Try this easy meal including a Baked Apple Pork Chops Recipe and a tasty Cinnamon Roll Bread Pudding, which is a great recipe for holidays or family brunch!
Baked Apple Pork Chops Recipe – Cinnamon Roll Bread Pudding
Tips:
- Cinnamon Roll Bread Pudding Recipes, like the one below don’t always need to be used just for desserts or brunches. Instead of cookies, have a pan of this baking for the kids when they get home from school. It will smell so delicious when they walk in the door!
- Our grandmothers did not waste anything. Food was not as plentiful as it is now, nor was it as cheap so they used everything. Bread pudding is a great way to use stale, dry bread, doughnuts or rolls of any kind. Keep a container in the freezer to store those 1-2 leftover rolls or pieces of bread and, when you have enough, make up a pan of bread pudding.
-
Sometimes I would have 15 minutes or less to fix dinner so I would have to adapt recipes all of the time. The pork chop recipe below is one you can easily adapt if you are in a hurry.
- Pan fry your pork chops.
- Open a can of applesauce, add cinnamon, dash of nutmeg, brown sugar. Warm in the microwave and serve on top of chops. This is great with ham too.
Menus:
Baked Apple Pork Chops
Rice
Steamed Broccoli
Old Fashioned Cinnamon Roll Bread Pudding
Recipes:
Baked Apple Pork Chops
4-5 pork chops
4-5 apples, peeled, cored and sliced (If you like the peels you don’t have to peel them.)
4 Tbsp. brown sugar
1 tsp. cinnamon (to taste)
1/4 tsp. nutmeg
Salt and pepper
2-3 Tbsp. butter
Grease a casserole dish or pan. I like to use bacon grease for this. Place pork chops on the bottom of the pan. Sprinkle with salt and pepper, top with apples and sprinkle with brown sugar, cinnamon, and nutmeg. Sprinkle small chunks of butter over the top of everything. Cover and bake at 375 degrees for 45-60 minutes until pork chops are fully cooked.
This cinnamon roll bread pudding recipe would be a great recipe for Christmas, New Years morning or company brunch. You could dry the cinnamon rolls out a couple of days ahead of time and place them, ready to go, in a baking dish. Then, the night before you plan to prepare it, mix up the rest of the ingredients. In the morning, just pour the liquid sauce mixture over the rolls and pop them in the oven. Your family and guests will love waking up to the smell of cinnamon roll bread pudding. For Christmas, serving it with a sprinkling of cherries would give it such a nice festive look.
Old Fashioned Cinnamon Roll Bread Pudding
1 pkg. (6 medium rolls) cinnamon rolls
2 cups milk
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. allspice
1 egg
Optional: (use as many as you like) 1/4 cup raisins or nuts, 1/8 cup coconut or 1 container whipped topping
Break cinnamon rolls into chunks and place into baking dish. Let dry at least 8 hours or overnight.
Mix together milk, sugar, cinnamon, allspice and egg. Pour over dry cinnamon rolls. Do not stir but gently press rolls down into the milk mix. Bake at 325 degrees for 30 minutes. After 20 minutes, push rolls down into the milk mix again. Don’t stir. Cool.
Serve with whipped topping and additional toppings like chocolate, strawberries or cherries.
Both these recipes look so good.
I used to make bread pudding for my four kids, for hearty breakfasts or light suppers when it was just us home in the evenings, and their Dad was working. I liked being able to doctor up a basic recipe with extra powdered milk, dried fruit, or more eggs for extra nutrition. I never kept my bits and pieces of bread in the freezer until I had enough. I have a very dry house, especially in winter, due to wood heat. I just kept an open bowl up on the kitchen counter or on top of the microwave, and put heels of bread and other bits in there as they became available. When they were all dry, I would grind them up in the blender and measure the crumbs. Sometimes the crumbs could be pulverized in a plastic bag, using a rolling pin. I usually had enough bread crumbs for bread pudding every 2 to 3 weeks.
I am wondering do you use the cinnamon rolls that are with frosting on top or without frosting. I know they make both kinds but your recipe doesn’t say which to use. Totally loving the pork chop recipe and the bread pudding sounds awesome.
It doesn’t matter you can use either one. What ever you happen to have left over.
Hi,
The bread pudding recipe sounds terrific! However, I haven’t made bread pudding in ages, and can’t remember whether I should grease the baking pan or not. What do you folks do? Thanks!
I would grease it. We need to fix that on our recipe for you guys thanks.
First, thank you for your website and willingness to share all your plans and recipes!
Quick question- for the cinnamon roll pudding recipe: do I bake the cinnamon rolls FIRST, then break them into bits and allow to dry out? Or so you mean to break the dough into bits and allow the dough to get dry?
Thanks so much!
You dry out the already baked cinnamon rolls. What I usually do is keep a container or bag in the freezer and when you have that one last cinnamon roll or donut left then toss it in the container and freezer once you have 6 then you can make the bread pudding or if you make cinnamon rolls sometime eat most of them saving back 6 to make the bread pudding the next day.