This time of year has always held a special place in my heart, from the crispness in the air, to the unexpected happy greeting from your neighbors. It can only mean one thing, it’s holiday season! I’m here to spread joy and that’s why I’m introducing my Cinnamon Roll Bread Pudding. It combines both sweet and salty flavors that are traditionally enjoyed for dessert but I’ve been known to occasionally enjoy it for breakfast too!
THE CINNAMON ROLL BREAD PUDDING EXPLAINED:
An extra sweet twist on the classic bread pudding. A combination of cinnamon rolls and brioche bread absorbing the creamy vanilla custard and baking to a golden perfection. After that, choose from one of the three different sauces that can be paired with this bread pudding. A cream cheese frosting, an eggnog sauce, and a vanilla butter sauce.
FAQ’S:
what is bread pudding?
bread pudding is a classic dessert that is made by just using stale bread and creating a creamy egg custard, combining the two and baking it. The idea came about when people just wanted to use up their old bread, but now it’s commonly found in higher-end restaurants and on family tables everywhere for holiday desserts!
how should it be stored?
I typically bake it in a 13×9 baking dish that comes with a lid, like Pyrex, and just put the lid on after we’ve had our servings and store it in the refrigerator for up 2-3 days. The best way to reheat it would be in an airfryer or if you have enough to make it worth your while, cover with foil and put it in the oven at 325 F. It’s hard to say for how long depending on how much you have left, but lets say you have between 1/2 – 3/4 left. Bake for 15-20 minutes or whenever hot all the way through, check this by inserting a butter knife like you would a toothpick, touch the part of the knife that would’ve been in the middle of the bread pudding and if it’s warm/hot then you’re good!
how long can it be left out unrefrigerated?
maximum of 2 1/2 hours. since it has eggs, it’s very important to make sure it’s refrigerated as soon as possible so it doesn’t go bad.
what’s the difference between french toast casserole and bread pudding?
essentially, there is no difference. typically french toast casserole is commonly known as a breakfast meal but if they’re made in similar ways and taste the same, I don’t see why bread pudding has to be labeled as a dessert.
why use stale bread?
it will prevent a mushy bread pudding. using the stale bread, it will absorb the custard and as a result, you’ll get a firm, spongy, dessert OR breakfast!
can I make this ahead of time?
yes, I suggest making it only 12-18 hours ahead. otherwise, you’ll get mushy bread pudding… I don’t think anyone wants that. But alternatively, you can bake it first and keep it for up to 3 days in the refrigerator and then just bake it when you’re ready!
grocery list:
Bread Pudding:
- 2 packages of refrigerated cinnamon rolls
- brioche, challah, or thick white bread
- milk
- heavy cream
- eggs
- brown sugar
- vanilla extract
- cinnamon
- salt
Eggnog Sauce:
- powdered sugar
- milk
- eggnog
- salt
- vanilla extract
- nutmeg
Cream Cheese Icing:
- cream cheese icing cups that are in the can of cinnamon rolls (2)
- heavy cream
- milk
- butter
Vanilla Butter Sauce:
- butter
- brown sugar
- granulated sugar
- heavy cream
- milk
- vanilla extract
equipment list:
*link to my amazon storefront to purchase equipment*
- 13×9 baking dish
- mixing bowls
- medium saucepan *optional
- microwave safe bowl *optional
Cinnamon Roll Bread Pudding
Ingredients
Bread Pudding
- 1/2 loaf challah or brioche (about 6-8 slices) cut into 1/2 inch cubes
- 2 cans refrigerated cinnamon rolls baked and cut into cubes
- 1 3/4 cups milk whole or 2%
- 1 cup heavy cream
- 6 eggs
- 3/4 cups brown sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp salt
Eggnog Sauce
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tbsp eggnog
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
Cream Cheese Icing
- 2 things of cream cheese icing , inside of the cinnamon roll can
- 1 tbsp heavy cream
- 1 tbsp milk
- 1 tbsp butter
Vanilla Butter Sauce
- 1/2 cup butter
- 1/2 cup sugar
- 1/3 cup heavy cream
- 2 tbsp milk
- 1 1/2 tbsp vanilla extract
Instructions
Bread Pudding
- Grease a 13x9 baking dish with butter. Preheat oven to 350 F
- Once cinnamon rolls are baked and cut into cubes along with the challah or brioche, place into greased baking dish.
- Combine eggs, sugar, vanilla, cinnamon, and salt in a medium mixing bowl. Once combined, add milk and heavy cream. Pour custard mixture evenly on top and let bread absorb it.
- Cover the dish with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes. Allow at least 15 minutes to cool. Top with sauce of your choice below.
Eggnog Sauce
- In a small mixing bowl whisk together powdered sugar, eggnog, milk, salt, and vanilla extract.
- Sauce should be sticking slightly to whisk, thicker than water. If too thin, add more powdered sugar 1 tsp at a time until desired consistency. If too thick, add more milk 1/4 tsp at a time.
Cream Cheese Icing
- In a small microwave safe bowl melt the 1 tbsp butter. Mix in the cream cheese icing cups, heavy cream, and milk. Drizzle on top of bread pudding.
Vanilla Butter Sauce
- In a medium saucepan on medium heat combine the butter, sugars, heavy cream, and milk. Stir periodically until it begins to thicken, about 5 minutes or so. Remove from heat and stir in vanilla extract. Let cool for about 15-20 minutes before pouring it on the bread pudding
Notes
Nutrition