Easy Cinnamon Roll Bread Pudding Recipe
User Reviews
5
Easy Cinnamon Roll Bread Pudding Recipe
Description
The recipe uses 2 cups of cubed cinnamon rolls soaked in a mixture of eggs, brown sugar, milk, half and half, and vanilla extract, then refrigerated to allow the bread to fully absorb the custard. Baking at 350°F until the custard sets but remains slightly jiggly in the center yields a rich, creamy bread pudding with soft edges. Cooling after baking helps the custard stabilize without overbaking.
A vanilla butter sauce made with real butter, heavy cream, sugar, vanilla, and optional cinnamon is prepared separately and poured over the bread pudding to complement its cinnamon and vanilla flavors with a smooth, sweet finish.
This bread pudding can be served warm or at room temperature as a comforting dessert or a special breakfast treat, utilizing leftover cinnamon rolls efficiently and enhancing their flavor and texture through soaking and baking.
The recipe allows freezing fully cooled pudding for up to one month and suggests reheating in the oven or microwave. Preparation can be done the night before baking, making it convenient for ahead-of-time baking. Pressing cinnamon roll pieces down during soaking helps better custard absorption.
Ingredients
Bread Pudding
- 2 cups cinnamon rolls 2-3 days old, cubed
- 3 large egg room temperature
- ½ cup brown sugar light or dark brown, packed
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 cup milk whole
- 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.
Notes
- Freeze cooled bread pudding tightly wrapped for up to 1 month; thaw in refrigerator before reheating.
- Prepare pudding up to 24 hours ahead, refrigerate covered before baking.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Reheat individual portions using microwave bursts or warm the whole dish covered in oven.
- Cubing cinnamon rolls a few days old helps them absorb custard better for a moist pudding.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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