Cinnamon Roll Bread Pudding
HB-9213 · Hand-built original · American
Day-old cinnamon rolls cut into pieces and soaked in an egg, milk and evaporated milk custard with cinnamon and bourbon, baked until puffy and golden.
AmericanDessert1 hr 30 minServes 6454 kcalVegetarianGluten-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:6quantities adjust to match
Ingredients
- 5 Large Eggs
- 1 Cup Whole Milk
- 1 Cup Evaporated milk (or heavy cream )
- 1/2 Cup Light brown sugar
- 1 1/2 Cup Sugar
- 3 TBSP Unsalted butter (Melted)
- 2 TBSP bourbon or Irish whiskey (optional)
- 1 TSP Ground Cinnamon
- 1 TSP Vanilla Extract
- 1/2 TSP Kosher Salt
- Mint (optional for garnish)
- 6-8 Day old or slightly stale cinnamon rolls (cut into bite sized pieces)
Method
- Heat the oven to 350°F.
- Whisk the eggs in a large bowl, then whisk in the whole milk, evaporated milk, sugar, brown sugar, melted butter, bourbon if using, cinnamon, vanilla and salt until combined.
- Put the cinnamon roll pieces in a baking dish and pour the custard slowly over them. Leave the dish to stand for at least 15 minutes, and up to an hour, so the rolls soak the custard up.
- Bake for 45–50 minutes, until the top is golden brown and puffy and a toothpick pushed into the center comes out clean.
- Rest the pudding for 10 minutes after it comes out of the oven.
- Slice the pudding and serve it warm, with vanilla ice cream and a mint leaf if you like.
- Note: A simple glaze of powdered sugar and milk can be drizzled over the top for extra sweetness.
Prep: 30 min · Cook: 60 min · Total: 90 min
Nutrition (per serving, where published)
454 kcalCalories
9.5 gProtein
74.4 gCarbs
14.3 gFat
7.5 gSaturates
0.4 gFibre
22.2 gSugars
318 mgSodium
187 mgCholesterol
274 mgPotassium
206 mgCalcium
1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data