Equipment Needed
- 9-inch round cake pan or pie dish
- Rolling pin
- Small bowls for mixing
- Whisk
- Pastry brush (helpful, but a spoon works)
- Measuring cups and spoons
- Sharp knife or pizza cutter
- Stand mixer or hand mixer (for easiest glaze mixing, but a whisk works)
Step-by-Step Instructions
First, we prepare the bread. After removing the crusts, I use a rolling pin to firmly flatten each slice. This is strangely therapeutic! You want them thin and pliable, but not so thin they tear. I lay them out on the counter in a little assembly line. Then, in a shallow dish, I whisk together the eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and that pinch of salt until it’s perfectly smooth and speckled with spice. This custard is the heart of the dish, and dipping my finger in to taste it always brings back those childhood Saturday morning feelings.
Now, for the fun part: building the rolls. I mix the softened butter, brown sugar, and cinnamon into a spreadable paste. Using a butter knife, I spread a thin, even layer over each flattened slice of bread. Here’s my personal tip: don’t go all the way to the edges. Leave about a half-inch border on the long side farthest from you—this helps it seal neatly when you roll it up. Starting from the side closest to you, I roll each slice up tightly, like a little cinnamon-sugar cigar. The first time I did this, I was worried they’d unravel, but they hold together beautifully.
Next comes the magical wreath shape. I lightly grease my round pan. Taking one rolled slice, I give it a quick dip in the custard mixture. I don’t soak it, just a gentle, even coat on all sides—otherwise, it can get too soggy. I place it vertically in the pan, seam-side down. I repeat with the remaining rolls, standing them up in the pan and packing them snugly side-by-side in a single circle. They should support each other. As I work, the pan starts to look like a beautiful, rustic sunflower. I then slowly pour any remaining custard right over the top, letting it seep down into all the nooks and crannies.
Finally, the baking. I pop it into a preheated 375°F (190°C) oven. The smell that wafts out after about 20 minutes is divine. I bake it for 25-30 minutes total, until the tops are golden brown and firm to the touch. One time, I took it out too early, and the centers of the rolls were still a bit eggy—not terrible, but not perfect. Now I wait for that perfect golden hue. While it cools slightly, I whisk up the simple glaze until it’s thick but pourable. Drizzling it over the warm wreath is the final, satisfying act.(See the next page below to continue…)