DESSERT
Cinnamon Roll Bread Pudding
Bread pudding was invented to rescue stale bread. Cinnamon rolls make it better than it has any right to be, because the swirl melts into the custard and you end up with pockets of cinnamon in every spoonful. This is the recipe for the day you bought more rolls than you could finish.
- Prep
- 15 minutes plus 20 minutes soaking
- Cook
- 45 minutes
- Serves
- 6 to 8 servings
- Difficulty
- Easy
Ingredients
- 4 to 5 cinnamon rolls, cut into 1-inch cubes
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter for the dish
Instructions
- 01
Heat the oven to 350F and butter an 8x8 baking dish.
- 02
Spread the cubed cinnamon rolls in the dish. Leave them loose, not packed.
- 03
Whisk the eggs, milk, cream, brown sugar, vanilla, cinnamon and salt until the sugar dissolves.
- 04
Pour the custard over the cubes and press down gently. Let it sit 20 minutes so the bread drinks it up.
- 05
Bake 40 to 50 minutes, until the center is set and the top is deep golden. A knife in the middle should come out clean.
- 06
Rest 10 minutes before serving. Warm any reserved icing and drizzle it over the top.
Tips
- Slightly stale rolls soak up more custard, which is exactly what you want.
- Cover with foil for the first 25 minutes if your top is browning faster than the center is setting.
- This reheats better than almost any other dessert on this site.
Variations
- Fold in chopped toasted pecans or apples before baking.
- Swap 1/4 cup of the milk for bourbon or dark rum for an adults-at-the-table version.
- Bake in a muffin tin for individual portions at 20 to 25 minutes.
