Using day old or leftover cinnamon rolls in cinnamon roll bread pudding results in one of the easiest and best versions of this classic comfort food dessert that you will ever try. Make it extra special with a generous drizzle of homemade caramel sauce.
Remember that cinnamon roll crown loaf that I made last weekend? It was quite a large loaf and we had a large piece left at the end of brunch so I froze it for later in the week to use in this wonderful version of Spouse’s favourite comfort food dessert, bread pudding.
The light, sweet loaf turned out to be the perfect texture for a great bread pudding and as the photo beautifully demonstrates, it went very well indeed with a generous drizzle of my luscious, buttery, Homemade Caramel Sauce.
I’d use any leftover cinnamon rolls for this recipe, they should work equally well but if you want, you can find my Cinnamon Roll Couronne (crown loaf) here.
This bread pudding is great to serve as dessert at a weekend brunch or even as the perfect end to Sunday dinner.
Like this Cinnamon Roll Bread Pudding recipe?
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You might also like our recipe for Rum and Raisin Bread Pudding.
- 5 to 6 cups cinnamon rolls diced
- 1 cup whipping cream
- 1 cup milk
- 2 eggs
- 2 egg yolks
- 2/3 cup sugar
- 1 tbsp vanilla extract
- Pinch salt
Grease an 8x8 inch baking dish well. Place the cinnamon roll cubes on an even layer into the greased baking dish.
Whisk together the remaining ingredients until the sugar is dissolved.
Pour the mixture evenly over the cinnamon roll cubes, pressing down slightly to make sure all the cubes are soaked.
Let stand for a half hour to for the custard to fully absorb.
Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.
Serve with a generous drizzle of Homemade Caramel Sauce
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