4.5 from 69 votes
Cinnamon Roll Bread Pudding Breakfast Casserole
The Cinnamon Roll Bread Pudding Breakfast Casserole repurposes cubed, stale cinnamon rolls soaked in a rich custard of eggs, brown sugar, heavy cream, milk, vanilla, and cinnamon. The pudding is baked slowly until set and then topped with a buttery cinnamon sugar crumble for a crisp golden crust. A drizzle of vanilla glaze completes the dish. This casserole has a soft, creamy interior with a textural contrast from the topping, offering a comforting breakfast or brunch option.
Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings:
6
to 8 servings
Calories:
762 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the Bread Pudding:
- 6 cups cinnamon roll homemade or store-bought, about 6 cinnamon rolls, left out overnight to stale, cubed
- 5 egg yolk
- 1 cup light brown sugar
- 2 cups heavy cream
- ⅔ cup milk whole
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon divided
- Pinch salt
- 2 tablespoons granulated sugar
- 4 tablespoons butter cubed and chilled, unsalted
For the Icing:
- ½ cup powdered sugar
- 4 teaspoons heavy cream
- ½ teaspoon vanilla
Instructions
- Make the Bread Pudding: Preheat oven to 300 degrees F. Butter a 2-quart baking dish; set aside.
- In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla extract, ¾ teaspoon cinnamon and salt. Toss in the stale cinnamon roll cubes until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally.
- Pour the bread mixture into the prepared baking dish. Cover the dish with foil, and bake for 45 minutes.
- Meanwhile, mix the granulated sugar and remaining ¼ teaspoon cinnamon in a small bowl. Using your fingers, pinch the butter into the sugar mixture until the crumbs are the size of small peas. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is set, 20 to 25 minutes. Increase the oven temperature to 450 degrees F and bake until the top of the pudding forms a golden crust, about 2 minutes. Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).
- Make the Icing: Whisk together the powdered sugar, heavy cream and vanilla until smooth. If necessary, add a teaspoon of powdered sugar or heavy cream at a time to achieve a drizzling consistency. Using a spoon, drizzle the icing over the cinnamon roll bread pudding. Serve immediately. Leftovers should be stored, covered, in the refrigerator, for up to 3 days.
Cup of Yum
Notes
- Use cinnamon rolls that have staled overnight to prevent sogginess and enhance custard absorption.
- Allow the bread cubes to soak in the custard for 30 minutes for even flavor and texture.
- Cover the casserole with foil during initial baking to set custard before browning the top.
- Cool the casserole on a wire rack for easier slicing and serving.
- The dish can be made ahead and reheated gently before serving.
Nutrition Information
Calories
762kcal
(38%)
Carbohydrates
238g
(79%)
Protein
21g
(42%)
Fat
98g
(151%)
Saturated Fat
49g
(245%)
Cholesterol
298mg
(99%)
Sodium
701mg
(29%)
Potassium
160mg
(3%)
Sugar
131g
(262%)
Vitamin A
1710IU
(34%)
Vitamin C
0.5mg
(1%)
Calcium
140mg
(14%)
Iron
6.4mg
(36%)
Nutrition Facts
Serving: 6 to 8 servings
Amount Per Serving
Calories 762
% Daily Value*
| Calories | 762kcal | 38% |
| Carbohydrates | 238g | 79% |
| Protein | 21g | 42% |
| Fat | 98g | 151% |
| Saturated Fat | 49g | 245% |
| Cholesterol | 298mg | 99% |
| Sodium | 701mg | 29% |
| Potassium | 160mg | 3% |
| Sugar | 131g | 262% |
| Vitamin A | 1710IU | 34% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 140mg | 14% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.