Easy Cinnamon Roll Bread Pudding Recipe
User Reviews
5.0
24 reviews
Excellent
Easy Cinnamon Roll Bread Pudding Recipe
Report
My Easy Cinnamon Roll Bread Pudding Recipe is the perfect way to turn those leftover cinnamon rolls you made last weekend into great bread pudding!
Share:
Ingredients
Bread Pudding
- 2 cups cinnamon rolls 2-3 days old, cubed
- 3 large eggs room temperature
- ½ cup brown sugar light or dark brown, packed
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 cup whole milk
- 1 cup half and half
Vanilla Butter Sauce
- ¼ cup butter use real butter, if using unsalted, add ⅛ tsp salt
- ¼ cup heavy whipping cream
- ½ cup granulated sugar I used all-natural cane sugar but you can use white granulated
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon optional
Instructions
- Prepare a 9x9 baking dish, or rectangle or oval baking dish of similar size with butter or spray oil.
- In a large bowl add eggs (3), brown sugar (½ cup), and vanilla (2 TBL) and whisk together. Add milk (1 cup) and half and half (1 cup) and continue to whisk all ingredients together until well incorporated.
- Add the cinnamon roll cubes to the baking dish and pour the egg custard over the top of the cubes. Press the cubes down a little with whisk or spoon to encourage them to start absorbing the liquid.
- Cover the dish with tinfoil or plastic wrap and place in the refrigerator for at least 2 hours or overnight.
- Remove the bread pudding from the refrigerator and heat the oven to 350° F (175° C). Bake bread pudding for 45 - 60 minutes until custard is set but still a little jiggly in the center. Remove from the oven and let set for about 15-20 minutes to let the custard set.
- While the bread pudding is cooling make the butter sauce. Add the butter (¼ cup), heavy cream (½ cup) and sugar (½ cup) to a saucepan and start to heat on low until it comes to a slow simmer. Stir constantly until the sugar is dissolved and has a syrup consistency. It should coat the back of a wooden spoon.
- Remove the glaze from heat add vanilla (1 ½-2 tsp) and cinnamon (½ tsp) and stir together.
- Pour glaze over warm bread pudding and serve. Enjoy! Also try creme anglaise.
Equipments used:
Notes
- Storage Tips
- Can I freeze cinnamon roll bread pudding?Yes, you can freeze cinnamon roll bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 1 month. To reheat, thaw it overnight in the refrigerator and then reheat it in the oven until warmed through.
- Make Ahead Cinnamon Roll Bread PuddingPrepare the bread pudding ahead of time and refrigerate it overnight and up to 24 hours before baking. Simply cover the baking dish with plastic wrap and store it in the refrigerator. When you're ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking.
- Tips:
- Leftover cinnamon roll bread pudding can be stored in an airtight container or covered well in the refrigerator for up to 3 days.
- Reheat Cinnamon bun bread pudding by placing individual portions in the microwave for 30-second bursts until warmed through.
- Or my favorite, return the dish to oven, cover it with aluminum foil and warm for 20-30 minutes until warmed through.
- Gather all your ingredients at once and prepare equipment ahead of time. Unless otherwise stated, make sure all your ingredients are at room temperature.
- Cut up the cinnamon rolls ahead of time to encourage a little more drying out so it will absorb custard better.
- When served, the custard should be soft but not overly liquidy. If there is still liquid custard at the bottom of the baking dish, bake for longer.
Nutrition Information
Show Details
Serving
1serving
Calories
473kcal
(24%)
Carbohydrates
59g
(20%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
533mg
(22%)
Potassium
143mg
(4%)
Fiber
0.1g
(0%)
Sugar
42g
(84%)
Vitamin A
545IU
(11%)
Vitamin C
0.3mg
(0%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 473kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 533mg | 22% |
| Potassium | 143mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 42g | 84% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
