Cinnamon Roll Bread Pudding

by

Description

A twist on a classic recipe. I’ve made this for breakfast and dessert and my family loves it!

Ingredients

  • cooking spray
  • 1 (12.4 ounce) package refrigerated cinnamon rolls with icing (such as Pillsbury™ Grands!™)
  • 2 cups heavy whipping cream
  • 1 cup light brown sugar
  • ⅔ cup whole milk
  • 5 egg yolks
  • 2 teaspoons vanilla extract
  • ¾ teaspoon ground cinnamon
  • 1 pinch salt
  • 2 tablespoons white sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup unsalted butter, at room temperature
  • 2 tablespoons butter
  • ½ cup white sugar
  • 1 tablespoon cornstarch
  • 1 cup milk
  • ¼ cup bourbon

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top
  2. 2 inches apart. Reserve icing.
  3. Bake in the preheated oven until golden brown
  4. 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand
  5. uncovered
  6. until stale
  7. 8 hours to overnight.
  8. Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
  9. Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream
  10. brown sugar
  11. 2/3 cup milk
  12. egg yolks
  13. vanilla extract
  14. 3/4 teaspoon cinnamon
  15. and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand
  16. tossing occasionally
  17. until cubes being to absorb cream mixture
  18. about 30 minutes.
  19. Pour mixture into the prepared baking dish. Cover with aluminum foil.
  20. Bake in the preheated oven until almost set
  21. about 45 minutes.
  22. Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
  23. Uncover baking dish and sprinkle topping on top. Continue baking
  24. uncovered
  25. until custard is set
  26. 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust
  27. about 2 minutes more.
  28. Warm reserved icing in a small microwave-safe bowl
  29. about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack
  30. about 30 minutes.
  31. Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon
  32. stirring frequently until mixture begins to boil. Cook
  33. stirring constantly
  34. until thickened
  35. about 5 minutes. Remove from heat.
  36. Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.

Prep Time: 15 mins

Cook Time: 1 hr 15 mins

Total Time: 10 hrs 30 mins

Servings: 10

Leave a Comment