Cinnamon Roll Bread Pudding is a delightful twist on two classic comfort foods. Imagine the warm, gooey goodness of cinnamon rolls combined with the soft, custardy texture of bread pudding. This is not just dessert; it’s an experience!
Why You Will Love This Recipe
This Cinnamon Roll Bread Pudding recipe is special because it transforms simple ingredients into something truly extraordinary. It’s the perfect way to use leftover cinnamon rolls (if you ever have any!), and it requires minimal effort for maximum flavor. The creamy custard soaks into the cinnamon rolls, creating a melt-in-your-mouth texture that’s hard to resist. Plus, the combination of cinnamon, vanilla, and a hint of spice makes it incredibly comforting and satisfying. It’s great for holidays, brunch, or just a special weekend treat.
Ingredients
- 6-8 Cinnamon Rolls, day-old or slightly stale, cut into 1-inch pieces
- 4 large Eggs
- 2 cups Milk
- 1 cup Heavy Cream
- ½ cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Salt
- Optional: Raisins or chopped nuts for extra texture
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures the Cinnamon Roll Bread Pudding cooks evenly.
Step 2: Prepare the Baking Dish
Grease a 9×13 inch baking dish. This will prevent the bread pudding from sticking and make it easier to serve.
Step 3: Arrange Cinnamon Rolls in Dish
Place the cut-up cinnamon rolls evenly in the prepared baking dish. You want them to be snug but not overly packed. This allows the custard to soak in properly.
Step 4: Whisk the Custard Base
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined. This creates the creamy, flavorful custard that will transform the cinnamon rolls.
Step 5: Pour Custard Over Cinnamon Rolls
Pour the custard mixture evenly over the cinnamon rolls in the baking dish. Make sure all the cinnamon rolls are moistened.
Step 6: Let it Soak
Let the mixture sit for about 20-30 minutes. This allows the cinnamon rolls to absorb the custard, resulting in a moist and delicious bread pudding.
Step 7: Bake the Bread Pudding
Bake in the preheated oven for 45-55 minutes, or until the bread pudding is set and lightly golden brown on top. A knife inserted into the center should come out clean.
Step 8: Cool and Serve
Let the Cinnamon Roll Bread Pudding cool slightly before serving. This allows the custard to set a bit more.
Serving Suggestions
For a truly indulgent experience, serve your Cinnamon Roll Bread Pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess complements the warm, spiced bread pudding perfectly.
Consider drizzling a bit of extra glaze from the cinnamon rolls on top for added sweetness and visual appeal. A sprinkle of cinnamon or a few fresh berries can also elevate the presentation.
This Cinnamon Roll Bread Pudding is an excellent choice for brunch gatherings, holiday celebrations, or a cozy dessert on a chilly evening. It’s a crowd-pleaser that’s sure to impress.
Storage and Reheating
To store leftover Cinnamon Roll Bread Pudding, cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days.
For reheating, you can warm individual portions in the microwave for 30-60 seconds. Alternatively, reheat the entire dish in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until heated through. This helps maintain the texture and flavor of the bread pudding.
Key Details
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Servings: 6-8
- Equipment: 9×13 inch baking dish, large mixing bowl, whisk
Cinnamon Roll Bread Pudding
Ingredients
- 6-8 Cinnamon Rolls day-old or slightly stale, cut into 1-inch pieces
- 4 large Eggs
- 2 cups Milk
- 1 cup Heavy Cream
- ½ cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Salt
- Optional: Raisins or chopped nuts
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- Place cut-up cinnamon rolls evenly in the prepared baking dish.
- In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
- Pour custard mixture evenly over cinnamon rolls in the baking dish.
- Let mixture sit for 20-30 minutes.
- Bake in the preheated oven for 45-55 minutes, or until set and lightly golden brown.
- Let Cinnamon Roll Bread Pudding cool slightly before serving.
