Cinnamon Roll Bread Pudding
This delightful Cinnamon Roll Bread Pudding combines the flavors of cinnamon rolls with the creamy richness of bread pudding, making it a perfect sweet treat for any occasion.
Ingredients
Main Ingredients
- 5–6 pieces large cinnamon rolls If you don’t have rolls, use 6 cups of cubed brioche or challah instead.
- 4 large eggs Binding agents for a silky texture.
- 1 3/4 cups whole milk Can substitute with almond or oat milk for a dairy-free option.
- 1/2 cup heavy cream For extra richness; more milk can be used instead.
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar Provides depth of flavor.
- 2 teaspoons vanilla extract A must for baked goods!
- 1 teaspoon ground cinnamon Add more if you're a cinnamon lover.
- 1/4 teaspoon ground nutmeg Adds warmth to the profile.
- 1/4 teaspoon salt Balances sweetness.
- 2 tablespoons unsalted butter, melted Enriches the dish.
- 1/3 cup chopped pecans or raisins Optional for added flavor.
Optional Toppings
- to taste cream cheese glaze or vanilla icing Optional drizzle to enhance sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a baking dish generously with butter to prevent sticking.
- Cube the cinnamon rolls or brioche into bite-sized pieces.
Cooking
- In a large bowl, whisk together eggs, milk, heavy cream, sugars, vanilla, cinnamon, nutmeg, and salt until well combined.
- Gently fold in the cubed rolls until they are soaked in the custard mixture.
- Transfer the mixture to the prepared baking dish.
- Drizzle melted butter on top and sprinkle with pecans or raisins if using.
Serving
- Bake in preheated oven for 35-40 minutes or until the top is golden and a knife inserted comes out clean.
- Let it cool slightly before serving. Best enjoyed warm with a drizzle of glaze on top!
Notes
Let the custard sit in the fridge for 30 minutes to an hour before baking for a deeper flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.