Indulging in a warm, creamy dessert is one of life's simple pleasures, and there's no better way to experience this than with a comforting dish of Cinnamon Roll Bread Pudding. This delightful recipe combines the beloved flavors of cinnamon rolls with the rich, custardy goodness of bread pudding, creating a dessert that's perfect for breakfast or as a sweet treat any time of day.
Ingredients
Scale:
6 cups of day-old cinnamon rolls, cut into cubes
4 large eggs
2 cups of whole milk
1 cup of heavy cream
3/4 cup of granulated sugar
1 tablespoon of vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon of salt
1/2 cup of powdered sugar (for topping)
2 tablespoons of milk or cream (for topping)
1/2 teaspoon of vanilla extract (for topping)
Instructions
Preheat your oven to 350°F (175°C).
Cut day-old cinnamon rolls into bite-sized cubes.
In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until combined.
Gently fold the cinnamon roll cubes into the custard mixture and let them soak for about 10 minutes.
Grease a 9x13 inch baking dish and pour in the cinnamon roll and custard mixture.
Bake for 45-50 minutes, or until golden brown and a knife comes out clean.
Mix powdered sugar, milk or cream, and vanilla extract to make the topping.
Cool for 10-15 minutes, then drizzle the topping over the bread pudding and serve.
