Description
This Cinnamon Roll Bread Pudding is a delightful blend of comfort food and easy preparation, perfect for any occasion.
Ingredients
Scale
- 5–6 large cinnamon rolls or 6 cups cubed brioche/challah with cinnamon
- 4 large eggs
- 1 3/4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Cream cheese glaze or vanilla icing, as desired
- 1/3 cup chopped pecans or raisins (optional)
Instructions
- Preheat your oven to 300°F (150°C) and grease your baking dish with melted butter.
- Whisk together the eggs, milk, cream, sugars, vanilla, spices, and salt until smooth.
- Layer the bread cubes in the baking dish and pour the custard mixture over them, pressing down lightly.
- Let it sit for at least 20 minutes, or cover and refrigerate overnight.
- Preheat oven to 350°F (175°C), cover with foil, and bake for 30 minutes, then uncover and bake for another 15–20 minutes until golden brown.
Notes
For best texture, use day-old bread and let it sit in the custard longer for absorption.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 300 mg
- Protein: 8 g