Description
This Cinnamon Roll Bread Pudding is a delightful twist on traditional bread pudding, using sweet cinnamon rolls soaked in a rich, spiced custard and baked until golden and set. Finished with a smooth vanilla glaze drizzle, it’s perfect for breakfast, brunch, or a comforting dessert.
Ingredients
Scale
Bread Pudding
- 6 to 8 cinnamon rolls
- 4 large eggs
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Glaze
- 3/4 cup powdered sugar
- 2 to 3 tablespoons milk
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking dish to prevent sticking.
- Cut and arrange cinnamon rolls: Slice the cinnamon rolls into bite-sized pieces and arrange them evenly in the prepared baking dish.
- Make the custard mixture: In a mixing bowl, whisk together the eggs, heavy cream, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Soak the cinnamon rolls: Pour the custard mixture over the cinnamon roll pieces, pressing gently to ensure all pieces are soaked. Let the mixture sit for 10 to 15 minutes to absorb the custard fully.
- Bake the pudding: Place in the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown and the center is set. If the top browns too quickly, cover loosely with foil to prevent burning.
- Prepare and drizzle the glaze: While the pudding is warm, mix the powdered sugar with 2 to 3 tablespoons of milk until smooth. Drizzle the glaze evenly over the top and serve warm.
Notes
- Using slightly stale cinnamon rolls works well as they soak up the custard better.
- You can add raisins or chopped nuts to the custard mixture for extra texture.
- Ensure the bread pudding rests after pouring the custard to maximize flavor absorption.
- Cover with foil during baking if the top begins to brown too quickly.
- Leftovers can be stored in the refrigerator and reheated gently before serving.
