This Cinnamon Bun Bread Pudding recipe tastes just like a cinnamon roll! 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!
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.
Assemble the Bread Pudding
Generously grease a 1.5-liter casserole dish with butter or coconut oil.
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.
Chill Overnight
Cover the dish with plastic wrap and refrigerate 12 hours or overnight.
Bake
The next day, preheat the oven to 350F and let the pudding sit at room temperature while the oven preheats (about 20 minutes).
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.
Make the Icing
Whisk together all ingredients for the icing and drizzle on the pudding while it’s still hot.
Storage: Once it’s baked and cooled, store Cinnamon Roll Bread Pudding covered in the fridge for up to 3 days.
Reheating: 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.