Cinnamon Roll Bread Pudding
Imagine waking up to the irresistible aroma of warm cinnamon, sweet icing, and fluffy bread. This Cinnamon Roll Bread Pudding is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Perfect for brunch, dessert, or a special family gathering, this bread pudding is surprisingly easy to make and guaranteed to be a crowd-pleaser.
Equipment
- 9x13-inch baking dish,
- oven
- large mixing bowl,
- - Whisk
Ingredients
- 6-8 Cinnamon Rolls slightly stale, cut into 1-inch cubes
- 4 large Eggs
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 0.5 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Ground Cinnamon
- Pinch Salt
- Icing from cinnamon rolls or cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Spread the cubed cinnamon rolls evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the custard mixture evenly over the cinnamon rolls, making sure to saturate all the bread.
- Gently press down on the cinnamon rolls to ensure they are submerged in the custard. Let the mixture sit for at least 30 minutes, or up to an hour, to allow the bread to soak up the custard.
- Bake in the preheated oven for 40-45 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out clean.
- Let the bread pudding cool slightly before drizzling with the icing from the cinnamon rolls or spreading your favorite cream cheese frosting on top.
- Serve warm and enjoy!
Notes
Use slightly stale cinnamon rolls for best absorption and moist bread pudding. Soaking time is essential for perfect texture. You can customize the recipe with nuts, dried fruits, or chocolate chips.