Cinnamon Roll Bread Pudding is a delightful treat that combines the warm, gooey goodness of cinnamon rolls with the heartiness of bread pudding. Perfect for brunch or dessert, the dish will warm your heart and satisfy your sweet tooth.
If you’re looking to make some adjustments, feel free to swap in non-dairy milk or a sugar substitute to cater to specific dietary needs. For those with allergies, ensure your cinnamon rolls are free from gluten or other allergens. Sourcing quality ingredients can really enhance the flavor, so always reach for fresh eggs and high-quality milk. It’s the little things that make a big difference.
Pudding & Mousse
Cinnamon Roll Bread Pudding Recipe
Ingredients
- 4 rhodes cinnamon rolls, baked following instructions on package
- 3 egg yolks
- 2 eggs
- 2 cups milk
- 2 tablespoons sugar
- 1/2 teaspoon almond extract
- 1/2 cup golden raisin
- 2 tablespoons butter, cut into small pieces
- cream cheese frosting, included with rolls
Instructions
- Cut each baked cinnamon roll into 6 pieces and place them in a sprayed 11×7-inch baking pan.
- In a bowl, whisk together 3 egg yolks, 2 eggs, 2 cups milk, 2 tablespoons sugar, and 1/2 teaspoon almond extract until well combined.
- Pour the egg mixture evenly over the cinnamon roll pieces in the pan.
- Sprinkle 1/2 cup golden raisins over the top and dot with 2 tablespoons of butter cut into small pieces.
- Cover the pan with plastic wrap and refrigerate for 4 to 24 hours to let the flavors meld.
- Preheat the oven to 325°F.
- Bake the bread pudding for 55 to 60 minutes, covering with foil for the last 20 minutes to prevent over-browning.
- Once baked, drizzle with the cream cheese frosting while it is still warm.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: