Description
Transform stale cinnamon rolls into a warm, comforting dessert with this easy cinnamon roll bread pudding recipe. It features a sweet, custardy treat with crispy edges and soft, cinnamon-scented centers, perfect for dessert or a decadent brunch.
Ingredients
- 6 stale cinnamon rolls, cut into 1-inch cubes (about 4 cups)
- 2 cups whole milk
- 3 large eggs
- 1/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Place the cubed stale cinnamon rolls into the prepared baking dish.
- In a medium mixing bowl, whisk the eggs until smooth. Gradually whisk in the milk, brown sugar, vanilla extract, ground cinnamon, and nutmeg until combined.
- Pour the custard mixture evenly over the cinnamon roll cubes in the baking dish. Let sit for 10 minutes to allow the bread to absorb the custard.
- Drizzle the melted butter over the top of the assembled pudding.
- Bake for 35-40 minutes, or until the pudding is puffed, golden brown, and set in the center with a slight jiggle.
- Let cool slightly before serving warm.
Notes
- Day-old cinnamon rolls work best for this cinnamon roll bread pudding recipe.
- Adjust the sugar in the custard based on the sweetness of your cinnamon rolls.
- Serve this cinnamon roll bread pudding warm, ideally with vanilla ice cream or whipped cream.
- If using fresh cinnamon rolls, toast them lightly before cubing to help them absorb the custard.
- This cinnamon swirl bread pudding can be assembled ahead of time and baked when ready.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
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