Fall Favorites: Rocky Mountain Cuisine


Fall is definitely in the air (even if it seems winter is close behind!). During this time of year, it’s nice to reconnect with your kitchen and whip up some seasonally-inspired dishes. For me, this means testing out some holiday dessert recipes that I can use for November and December gatherings. This week, I’ll be trying out a recipe shared by chef Michael Wilson, of Rocky Mountain Cuisine.

Of course, if you’re a little adverse to your own kitchen, maybe consider hiring Rocky Mountain Cuisine for your holiday season catering needs. Down to the detail, Wilson utilizes only the most high-quality ingredients in each of his dishes (hence the Persephone cinnamon rolls in the recipe below). And for more information on Rocky Mountain Cuisine, read our earlier article.

bread pudding

Persephone Cinnamon Roll Bread Pudding


    For the bread pudding:
  • 1 quart heavy cream
  • 12 eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups brown sugar
  • 2 tablespoons cinnamon
  • 1 tablespoon vanilla extract
  • 6 Persephone cinnamon rolls
  • For the sauce:
  • 6 egg yolks
  • 1/2 cup Wyoming Whiskey
  • 1/2 cup sugar


    For the bread pudding:
  • Preheat oven to 325 F.
  • Mix the cream, eggs, sugar, cinnamon and vanilla in a bowl.
  • Cut cinnamon rolls into 1-inch pieces.
  • Coat a 9x13" casserole dish with butter.
  • Layer the cinnamon rolls in a casserole dish with custard mixture.
  • Cover the top with brown sugar.
  • Bake for 45 minutes, or until center is set.
  • Cool.
  • For the sauce:
  • Lightly whisk egg yolks in a heat-proof bowl.
  • Add sugar and whiskey, continuing to whisk until sugar is dissolved.
  • Place bowl in a double boiler and continue to whiskey until it foams and thickens.
  • Drizzle over bread pudding when ready to serve.

About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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