Cinnamon Roll Bread Pudding Breakfast Casserole

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brown eyed baker

Total Time

1 hr 25 mins

Prep Time

20 mins

Cook Time

1 hr 5 mins

Rating

(22)

Ingredients

6-8 servings

6 cups cubed cinnamon rolls, homemade or store-bought, about 6 cinnamon rolls, left out overnight to stale
5 egg yolks
1 cup light brown sugar
2 cups heavy cream
⅔ cup whole milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon, divided
Pinch of salt
2 tablespoons granulated sugar
4 tablespoons unsalted butter, cubed and chilled
For the Icing:
½ cup powdered sugar
4 teaspoons heavy cream
½ teaspoon vanilla

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Preparation

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Step 1

Make the Bread Pudding: Preheat oven to 300 degrees F. Butter a 2-quart baking dish; set aside.

Step 2

In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla extract, ¾ teaspoon cinnamon, and salt. Toss in the stale cinnamon roll cubes until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally.

Step 3

Pour the bread mixture into the prepared baking dish. Cover the dish with foil, and bake for 45 minutes.

Step 4

Meanwhile, mix the granulated sugar and remaining ¼ teaspoon cinnamon in a small bowl. Using your fingers, pinch the butter into the sugar mixture until the crumbs are the size of small peas. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is set, 20 to 25 minutes. Increase the oven temperature to 450 degrees F and bake until the top of the pudding forms a golden crust, about 2 minutes. Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).

Step 5

Make the Icing: Whisk together the powdered sugar, heavy cream, and vanilla until smooth. If necessary, add a teaspoon of powdered sugar or heavy cream at a time to achieve a drizzling consistency. Using a spoon, drizzle the icing over the cinnamon roll bread pudding. Serve immediately. Leftovers should be stored, covered, in the refrigerator, for up to 3 days.