This Cinnamon Roll Bread Pudding recipe tastes just like a cinnamon bun! It has a gooey cinnamon swirl lacing through custardy bread pudding, and is topped with a rich frosting. It’s the perfect holiday breakfast or special-occasion brunch!
Cinnamon buns are right up there with bagels + cream cheese for me as far as favorite special occasion breakfasts go.
Bagels are a rare treat (made even rarer by the fact that here in Kuwait it isn’t nearly as easy to find a decent quality bagel as it is in New York). But ironically (because there’s a Cinnabon that’s just a two-minute walk from where we live), cinnamon buns are an even more rare treat (because I try not to eat too much sugar).
Last Christmas I had a serious cinnamon roll craving and I made it my business to copycat the Cinnabon recipe (which I will definitely be sharing with you at some point!). After a couple tries, I think my recipe was even better than Cinnabon’s (of course I’m biased though).
And now regular Cinnabon doesn’t hold the same appeal that it used to. But delicious as they are, cinnamon buns are not something I make very often.
But sometimes a special occasion warrants an insanely good cinnamon bun…right? And sometimes when a killer cinnamon bun is in order, you just don’t have the time to whip up a batch.
But bread pudding. Oooh, cinnamon bread pudding.
The genius thing about bread pudding is that it takes truly minimal effort (read: 10 minutes, and that’s if you do it while enjoying a cup of coffee and a chat with a friend) the night before you want to have it. Then after a quick bake the next morning, you can serve what is sure to be the hit of brunch to friends.
Gooey cinnamon swirl, custardy bread pudding, and rich frosting. It’s the stuff sweet cinnamon dreams are made of.
Can You Soak Bread Pudding Overnight?
Yes! Read through the recipe you’re making first to see if there’s instructions on how to refrigerate it overnight.
This recipe for Cinnamon Roll Bread Pudding is best if you refrigerate it for 12 hours before baking.
How Do You Know When Bread Pudding Is Done?
Here are a few different ways to tell when bread pudding is done cooking:
- It’s light golden brown along the outside.
- The custard is set (not liquidy-looking).
- When a paring knife is inserted in the center, it comes out clean.
Should I Refrigerate Cinnamon Roll Bread Pudding?
Yes. After bread pudding is baked, store it covered in the fridge for up to 3 days.
Pro Tip: If you want to reheat bread pudding, you can cover an oven-safe dish with foil and heat it until warm in a 350F oven, or in a microwave-safe dish in the microwave.
More Decadent Breakfast and Brunch Recipes:
- Orange and Nutmeg-Scented Brown Sugar Bread Pudding
- Spinach and Cheddar Quiche
- Cruffins (Croissant Muffins)
- Sweet Apple Hand Pies with Cheddar Shortcrust
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Cinnamon Roll Bread Pudding
Cinnamon Swirl Syrup:
- Butter or coconut oil for greasing the casserole dish
- Make the Cinnamon Swirl Syrup. To do so, add all ingredients to a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Once boiling, cook 30 seconds, stirring constantly, and then remove from heat. Cool to room temperature.
- Whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, and salt in a large bowl.
- Add half of the bread cubes to the prepared casserole dish and drizzle on half of the cooled Cinnamon Swirl Syrup. Add the remaining half of the bread on top and drizzle on the remaining half of the syrup. Pour in the egg mixture, gently pressing down on the top of the bread with a spoon to make sure all of the bread pieces are soaked.
- Cover the dish with plastic wrap and refrigerate 12 hours or overnight.
- The next day, preheat the oven to 350F and let the pudding sit at room temperature while the oven preheats.
- Once the oven is up to temperature, bake the pudding until the custard is set and light golden on top, about 25 to 30 minutes.
- Whisk together all ingredients for the icing and drizzle on the pudding while it’s still hot.
- Serve warm.
- I used a 1.5-liter casserole dish to make this recipe (similar to this casserole dish). Because 1.5 liters is equivalent to a little over 1.5 quarts (or about 6 1/2 cups), you could use another dish that has a similar capacity. For example, a 2-quart capacity casserole dish with dimensions of about 11 inches by 7 inches also works well.
- Once it’s baked and cooled, store this bread pudding covered in the fridge for up to 3 days.
- To reheat this bread pudding, you can cover an oven-safe dish with foil and heat it until warm in a 350F oven, or in a microwave-safe dish in the microwave.
This post was first published on An Edible Mosaic on April 11, 2014. It was updated with more information on December 13, 2019.
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