Indulging in a warm, comforting dessert is one of life’s simple pleasures, and few dishes encapsulate this sensation better than Cinnamon Roll Bread Pudding. This delightful fusion of cinnamon rolls and the classic bread pudding creates a dish that is perfect for any occasion, whether it’s a festive brunch or a cozy weeknight dessert.
Ingredients
Scale:
4 large cinnamon rolls (store-bought or homemade), cut into 1-inch pieces
2 cups whole milk
1/2 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup powdered sugar (optional, for dusting)
Maple syrup or caramel sauce (optional, for drizzling)
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Prepare the Bread: Cut the cinnamon rolls into 1-inch pieces and place them evenly in the greased baking dish.
Make the Custard: In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
Combine: Pour the custard mixture evenly over the cinnamon roll pieces. Gently press down with a spatula to ensure the bread is soaked in the custard. Let it sit for about 10-15 minutes.
Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
Cool and Serve: Remove from the oven and let it cool for a few minutes before serving. Dust with powdered sugar and drizzle with maple syrup or caramel sauce, if desired.
