This will take some tasty (hopefully) experiments. Including a beaten egg with the cream with a few drop of vanilla, extra cinnamon (I use McCormick Organic ROASTED Saigon Cinnamon-—order online...fantastic), I’ve been thinking of baking rolls plain first, putting each baked roll in an individual custard cup (maybe whole, maybe cut up) and and pouring sauce over it. Bake in water bath. And how about adding chopped apples, raisins? Lots of good thoughts.
That does sound good—sort of like a bread pudding very heavy on the custard. Do you plan to allow the rolls to absorb the custard or put them in the oven before it’s absorbed and see what happens?