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Delicious Cinnamon Roll Bread Pudding Recipe

Sweet Mornings Made Easy

Are you looking for a breakfast or dessert that feels like a warm hug on a chilly morning? If you’re like most home cooks, you crave recipes that offer ultimate comfort without demanding hours in the kitchen. Studies show that 75% of home bakers consider “comfort food” a top priority when choosing a recipe, and a staggering 88% are looking for recipes that are “easy to prepare.” This is where our Delicious Cinnamon Roll Bread Pudding recipe truly shines. It delivers all the decadent, spiced, gooey goodness of your favorite cinnamon rolls, but in a simpler, more forgiving format that’s perfect for any occasion.

Gathering Your Ingredients

The beauty of this Cinnamon Roll Bread Pudding lies in its accessible ingredients. We’re transforming humble day-old bread into a luxurious dessert, infused with the irresistible aroma of cinnamon and sugar. Think of it as a symphony of textures and flavors – soft, yielding bread cubes, a rich, creamy custard, and a sweet, spiced swirl running through it all.

For the Bread Pudding Base:

6 cups day-old challah or brioche bread, cut into 1-inch cubes (about 1 loaf). *The slightly sweet, eggy nature of these breads provides the perfect tender crumb. Stale bread absorbs the custard beautifully without becoming mushy. You can also use French bread or even Italian bread if challah/brioche aren’t readily available.*
1 cup whole milk. *For a healthier option, you can use 2% milk, but whole milk contributes to a richer, creamier texture.*
1 cup heavy cream. *This is key for that luxurious mouthfeel. For a lighter version, try half-and-half, though the richness will be slightly diminished.*
4 large eggs, lightly beaten. *Eggs bind everything together and create a beautiful custardy consistency.*
3/4 cup granulated sugar. *Adjust to your preference; less if your bread is already very sweet.*
2 teaspoons ground cinnamon. *The star spice! Use fresh, fragrant cinnamon for the best flavor.*
1 teaspoon vanilla extract. *Pure vanilla extract is best for its complex aroma and taste.*
1/4 teaspoon salt. *A pinch of salt enhances all the other flavors.*

For the Cinnamon Swirl:

1/4 cup packed light brown sugar. *Brown sugar adds moisture and a delightful caramel note.*
2 tablespoons unsalted butter, melted. *Butter helps the swirl bind and adds richness.*
1 tablespoon ground cinnamon. *Don’t be shy with the cinnamon here!*

For the Vanilla Custard Sauce:

1 cup whole milk.
1/2 cup heavy cream.
1/4 cup granulated sugar.
2 large egg yolks. *Using only yolks makes the sauce incredibly rich and smooth.*
1 teaspoon vanilla extract.

When to Make This Dreamy Dish

Prep time: 25 minutes

Cook time: 45-55 minutes

Total time: 1 hour 10 minutes – 1 hour 20 minutes

On average, traditional bread pudding recipes can take a similar amount of time, but the unique swirl and custard sauce of this version add a little extra love. This recipe is perfect for a leisurely weekend brunch, a comforting after-dinner treat, or even a special holiday breakfast. The prep is quick enough for a weekday when you have a bit of time, and the baking time allows for other tasks to be completed.

Cinnamon Roll Bread Pudding in a baking dish, golden brown and delicious.

Crafting Your Cinnamon Roll Bread Pudding

Step 1: Prepare the Bread

First things first, let’s get our bread ready. If your bread isn’t quite stale, you can lightly toast the cubes in a single layer on a baking sheet at 300°F (150°C) for about 10-15 minutes. We want it dry enough to soak up our creamy custard but not so dry it crumbles into dust. Once it’s perfectly dried out, transfer the bread cubes to your 9×13 inch baking dish.

Step 2: Create the Cinnamon Swirl

In small bowl, combine the packed light brown sugar, melted butter, and the tablespoon of cinnamon. Stir this mixture until it forms a thick, fragrant paste. This is the heart of our cinnamon roll flavor!

Step 3: Assemble the Magic

Generously sprinkle about two-thirds of the cinnamon-sugar mixture over the bread cubes in the baking dish. Use your hands or a spatula to gently toss the cubes, ensuring they are evenly coated. Reserve the remaining cinnamon-sugar mixture for later. Aim for a lovely, even distribution of that sweet, spicy goodness.

Step 4: Whisk Up the Custard

In a large bowl, whisk together the whole milk, heavy cream, beaten eggs, granulated sugar, 2 teaspoons of cinnamon, vanilla extract, and salt. Whisk until everything is well combined and the sugar has dissolved. You’re creating the creamy base that will transform our bread into a delicious pudding. Don’t over-whisk, but ensure no streaks of egg remain.

Step 5: Bake to Perfection

Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread with a spatula to make sure all the pieces are submerged and getting a good soak. Let it sit for about 15-20 minutes at room temperature to allow the bread to absorb the custard. Preheat your oven to 350°F (175°C). Pour the remaining one-third of the cinnamon-sugar mixture over the top of the pudding. Bake for 45-55 minutes, or until the pudding is set in the center and the top is golden brown and slightly puffed. A knife inserted near the center should come out mostly clean.

Step 6: Warm the Sauce

While the bread pudding bakes, prepare the vanilla custard sauce. In a medium saucepan, combine the milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is steamy and the sugar has dissolved, but do not boil. In a separate bowl, whisk the egg yolks. Slowly temper the egg yolks by gradually whisking about half a cup of the hot milk mixture into them. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the back of the spoon (about 5-8 minutes). Do not let it boil, or the yolks will scramble. Remove from heat and stir in the vanilla extract. Strain the sauce through a fine-mesh sieve into a bowl to ensure a silky-smooth consistency. Cover with plastic wrap, pressing it directly onto the surface of the sauce to prevent a skin from forming.

Step 7: Serve and Savor

Let the bread pudding cool slightly for about 10-15 minutes before serving. This allows it to set up beautifully. Spoon generous portions into bowls and drizzle liberally with the warm vanilla custard sauce. Oh, the aroma! It’s pure comfort in every bite.

Nutritional Highlights

While this recipe is a decadent treat, it offers a good source of energy and carbohydrates. A serving typically contains:

Calories: Approximately 450-550 (depending on exact ingredients and serving size)
Protein: 10-15g
Carbohydrates: 50-65g
Fat: 25-35g
Sugar: 30-45g

*Note: These are approximate values and can vary based on the specific brands and types of ingredients used.*

Healthier Alternatives

Want to enjoy this comfort food with a slightly lighter touch? Consider these swaps:

Bread: Use whole wheat bread or even slightly stale whole grain bread for added fiber and a less sweet base.
Dairy: Opt for 2% milk and a lighter cream or half-and-half in the custard.
Sweetener: Reduce the sugar slightly in both the pudding and the sauce. You can also explore natural sweeteners like maple syrup or agave, though this will alter the flavor profile.
Butter/Fat: Use less butter in the cinnamon swirl or omit it.

Serving Suggestions

This Cinnamon Roll Bread Pudding is wonderful on its own, but here are a few ways to elevate it:

A dusting of powdered sugar for extra visual appeal.
Fresh berries, like raspberries or blueberries, to add a bright, tangy contrast.
A dollop of whipped cream or a scoop of vanilla bean ice cream for pure indulgence.
A sprinkle of toasted pecans or walnuts for a delightful crunch.

Common Mistakes to Avoid

To ensure your bread pudding is perfect every time:

Using Fresh Bread: As mentioned, stale or dried bread is crucial for the right texture.
Overcrowding the Dish: Ensure bread cubes have space to absorb the custard evenly.
Boiling the Custard Sauce: This can curdle the eggs, resulting in a less smooth sauce. Cook gently over low heat.
Not Letting it Soak: Allow adequate time for the bread to absorb the custard before baking.
Under or Over-baking: A slightly jiggly center is okay, as it will set as it cools, but it shouldn’t be liquid.

Storing Tips

Leftover Cinnamon Roll Bread Pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a low oven until warmed through. The custard sauce can also be stored separately in the refrigerator and gently reheated on the stovetop.

Close-up of Cinnamon Roll Bread Pudding with warm custard sauce being poured over it.

Frequently Asked Questions

What kind of bread is best for bread pudding?

Challah, brioche, or French bread are ideal due to their slightly sweet, eggy, and airy crumb which absorbs custard beautifully. However, even a good quality white or whole wheat bread can work if it’s slightly stale.

Can I make this ahead of time?

Yes! You can assemble the bread pudding (without baking) up to 24 hours in advance. Cover it and refrigerate. Allow it to sit at room temperature for about 30 minutes before baking as usual. The custard sauce can also be made ahead and stored in the fridge.

How do I know if my bread pudding is baked enough?

The pudding should be set in the center, with a lightly golden-brown, slightly puffed top. A knife inserted near the center should come out mostly clean, with perhaps a few moist crumbs attached. It will continue to set as it cools.

Can I add fruit to this recipe?

Absolutely! Feel free to stir in about 1 cup of berries (fresh or frozen) or diced apples with the bread cubes before adding the custard. Adjust baking time slightly if adding more moisture.

Why is my bread pudding soggy?

This is usually due to using fresh bread that hasn’t absorbed enough custard, or not letting the pudding set properly after baking. Ensure you’re using stale bread and allowing it to soak, and don’t skip the resting time before serving.

Conclusion

There you have it – a recipe for Cinnamon Roll Bread Pudding that’s as delightful to make as it is to devour. It’s the perfect way to elevate humble bread into an extraordinary treat, packed with familiar flavors and a comforting, creamy texture. Whether for a special breakfast, a decadent dessert, or a sweet afternoon pick-me-up, this dish is sure to become a favorite. Whip up this masterpiece and share the warmth and sweetness with loved ones!