4.5 from 69 votes
Cinnamon Roll Bread Pudding Breakfast Casserole
A bread pudding using cinnamon rolls that tastes just like baked French toast.
Prep Time
20 mins
Cook Time
1 hr 20 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 cubed cinnamon rolls homemade or store-bought, about 6 cinnamon rolls, left out overnight to stale
- 5 egg yolks
- 1 cup light brown sugar
- 2 cups heavy cream
- ⅔ cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon divided
- Pinch of salt
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter cubed and chilled
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
- Nutritional values are based on one 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
(5%)
Sugar
131g
(262%)
Vitamin A
1710IU
(34%)
Vitamin C
0.5mg
(1%)
Calcium
140mg
(14%)
Iron
6.4mg
(36%)
Nutrition Facts
Serving: 6to 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.