Cinnamon Roll Bread Pudding (Print Version)
Warm cinnamon rolls baked in rich custard and glazed for a comforting, sweet dessert everyone will love.
# Ingredients:
→ Bread Base
01 -
6 leftover cinnamon rolls (about 6 cups), cut into 2.5 cm cubes
→ Custard
02 -
4 large eggs
03 -
480 ml whole milk
04 -
240 ml heavy cream
05 -
100 g granulated sugar
06 -
2 teaspoons vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon salt
→ Glaze
09 -
120 g powdered sugar
10 -
30–45 ml milk
11 -
1/2 teaspoon vanilla extract
# Steps to Follow:
01 -
Preheat oven to 175°C. Grease a 22x33 cm baking dish.
02 -
Evenly arrange the cinnamon roll cubes in the prepared baking dish.
03 -
In a large mixing bowl, whisk eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
04 -
Pour the custard evenly over the cinnamon roll pieces, gently pressing to submerge and soak the bread.
05 -
Allow the mixture to stand for 10 minutes so the rolls absorb the custard.
06 -
Bake for 35–40 minutes, or until the center is set and the surface is golden brown.
07 -
While baking, combine powdered sugar, milk, and vanilla extract in a bowl. Whisk until smooth and pourable.
08 -
Remove from oven and let cool for 10 minutes. Drizzle with glaze before serving.
# Additional Notes:
01 -
Top with chopped pecans or walnuts for added crunch.
02 -
Serve warm with vanilla ice cream or whipped cream.
03 -
Use stale cinnamon rolls for optimal texture and soak.