Cinnamon Roll Bread Pudding

A delicious breakfast bread pudding that uses those cinnamon rolls that didn't get eaten. Scale it down if you have fewer than 8, and bake in ramekins if needed.

4.34 from 3 votes

Print Pin

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 30

Cook Time: 1

Cool Time: 15

Total Time: 1 45

Servings: servings

Calories: 201kcal

Author: Michelle

Ingredients

For the Bread Pudding

1 package sweet rolls apple flavored

For the Bread Pudding Filling:

2 1/2 cups whole milk
5 egg yolks
2 teaspoons vanilla
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

For the Sugared Butter:

4 tablespoons unsalted butter
1/4 cup brown sugar

For the Glaze

1/2 cup powdered sugar
1 teaspoon vanilla bean paste or extract
2-3 tablespoons orange juice

Instructions

Bake your cinnamon rolls as directed, reserving half the filling for later and using half the apple filling in the divots you create in each sweet roll. Once they've baked, let them sit out until the next day. You want them a little stale for the bread pudding.
1 package sweet rolls
To make the bread pudding, slice your cinnamon rolls into chunks. Add 1 cup of the brown sugar to a bowl, along with the egg yolks, vanilla, cinnamon, nutmeg, salt, and milk. Whisk until thoroughly combined, then add the cinnamon roll pieces to the liquid and stir gently.
5 egg yolks, 2 teaspoons vanilla, 1 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 2 1/2 cups whole milk
Let the bread pudding mixture sit for a half hour to absorb all the liquid. Stir once or twice while waiting, carefully so the chunks don't get broken up.
Butter a two quart casserole and preheat your oven to 325 degrees. Place just under half the bread pudding mix into the casserole to form a base. Add half the remaining packet of apple filling in dollops over the bread pudding. Add half the remaining bread pudding mix and another layer of apple filling before the final layer of bread pudding mixture.
Cover with your oven safe casserole lid or tin foil and bake at 325 degrees for a half hour.
While the bread pudding is baking, use a pastry cutter or two knives to cut together the remaining brown sugar with the butter until you have pea size chunks. Once the bread pudding has baked for a half hour, remove from the oven and uncover. Turn the oven up to 400 degrees and add the sugared butter over the top of the bread pudding. Return it to the oven for another half hour, uncovered.
4 tablespoons unsalted butter, 1/4 cup brown sugar
Once the bread pudding has finished baking, let cool. While it is cooling, mix together your glaze. Use a fork to stir together the powdered sugar, vanilla, and orange juice. After a half hour to let the bread pudding set, drizzle the orange juice glaze over it. Slice and serve!
1/2 cup powdered sugar, 1 teaspoon vanilla bean paste, 2-3 tablespoons orange juice
This will keep in the fridge for two to three days. Enjoy it cold or reheat slightly, depending on your preference.

Equipment

Pure Vanilla Extract

Glass Bakeware

Non Skid Mixing Bowl

Notes

Don't have apple cinnamon rolls? You can make this with regular cinnamon rolls, too. Don't frost them, but bake them as usual, or use leftover cinnamon rolls!
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.