Description
A deliciously creamy and gooey bread pudding made from leftover cinnamon rolls, perfect as a dessert or sweet breakfast treat.
Ingredients
Scale
- 6 leftover cinnamon rolls (about 6 cups), cut into 2.5 cm cubes
- 4 large eggs
- 480 ml whole milk
- 240 ml heavy cream
- 100 g granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 120 g powdered sugar
- 30–45 ml milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C. Grease a 22×33 cm baking dish.
- Evenly arrange the cinnamon roll cubes in the prepared baking dish.
- In a large mixing bowl, whisk eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
- Pour the custard evenly over the cinnamon roll pieces, gently pressing to submerge and soak the bread.
- Allow the mixture to stand for 10 minutes so the rolls absorb the custard.
- Bake for 35–40 minutes, or until the center is set and the surface is golden brown.
- While baking, combine powdered sugar, milk, and vanilla extract in a bowl. Whisk until smooth and pourable.
- Remove from oven and let cool for 10 minutes. Drizzle with glaze before serving.
Notes
- This recipe works best with day-old cinnamon rolls for optimal absorption.
- Feel free to add nuts or raisins for added texture and flavor.
- You can serve this dish warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg