Cinnamon Roll Bread Pudding

I discovered this recipe on a rainy Sunday morning when I had leftover cinnamon roll bread and a carton of cream that needed using. The kitchen smelled like butter and brown sugar before I even turned on the oven, and something about that combination felt like it was meant to become something special. Within an hour, I had this custardy, warm pudding that tasted like someone had taken every good thing about a cinnamon roll and reimagined it for dessert.

I made this for my partner's family breakfast last month, and it disappeared in minutes, which almost never happens with dessert this early in the day. Someone asked for the recipe before even finishing their first bite, and I realized that moment—when a dish moves from just dinner to actually requested—was worth writing down.

Ingredients

• Cinnamon roll bread: Eight thick slices, cut into cubes so they hold their shape while soaking without turning to mush.
• Whole milk and heavy cream: Together they create a custard that's rich but not cloying, letting the cinnamon flavor shine through.
• Unsalted butter: Softened for the topping, it gets golden and crispy in the oven's heat.
• Large eggs: Four of them are the binding magic that transforms milk into a silky, set custard.
• Granulated sugar: Half a cup sweetens the custard gently without overpowering the bread's existing sweetness.
• Pure vanilla extract: Two teaspoons add warmth that complements rather than competes with the cinnamon.
• Ground cinnamon and nutmeg: A teaspoon and quarter teaspoon respectively, echoing the bread's flavor and adding subtle depth.
• Demerara or turbinado sugar: Optional but worth it for the sandy crunch on top that contrasts with the soft custard.
• Raisins or sultanas: They plump up as they absorb custard, becoming little pockets of sweetness throughout.
• Powdered sugar: For a final dusting that makes it feel finished and special.

Instructions

Heat your oven and prepare:

Set the oven to 350°F and butter your baking dish so nothing sticks or browns unevenly. This seems small, but it changes everything.

Build your bread foundation:

Arrange the cinnamon bread cubes in a single layer, then scatter your raisins between them if using. The bread doesn't need to be perfect—irregular pieces create interesting texture.

Whisk your custard base:

Combine eggs, sugar, vanilla, cinnamon, nutmeg, and salt in a bowl, whisking until the sugar dissolves and everything looks smooth. Watch for a slight lightening in color, which means the eggs are being properly incorporated.

Add the dairy:

Pour in the milk and cream slowly while whisking, so you avoid any lumps from the eggs curdling. The final mixture should be completely smooth and pale.

Soak the bread:

Pour the custard over the bread cubes and press gently with a spatula so every piece gets wet. Let it sit for 10 minutes, which seems like a long time but lets the bread absorb enough to become tender without falling apart.

Add the finishing touches:

Dot the top with small pieces of softened butter and sprinkle with demerara sugar if you want that golden, crunchy layer. This step is optional but adds a textural surprise.

Bake until golden:

Slide it into the oven for 35 to 40 minutes, until the custard is set and the top is turning golden brown at the edges. You'll know it's done when a knife inserted in the center comes out clean or with just a soft crumb.

Cool and finish:

Let it rest out of the oven for a few minutes so it holds together when you serve it. A generous dusting of powdered sugar just before plating makes it look like it came from a bakery case.

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There's a moment right when you pull this from the oven when the kitchen fills with this warm, spiced steam that smells like home. I've watched people pause and just breathe it in, and I think that's when they know this isn't just dessert—it's nostalgia with a spoon.

Choosing Your Bread Wisely

The quality of your cinnamon roll bread makes or breaks this dish, so if you can't find proper cinnamon swirl bread, brioche or challah swirled with cinnamon works beautifully. Day-old bread is actually ideal because it absorbs custard better than fresh, fluffy bread that might disintegrate. I've made this with everything from store-bought cinnamon rolls torn into pieces to homemade sourdough tinted with cinnamon, and each version has its own personality.

Making It Your Own

This recipe is forgiving enough to welcome variations without losing its soul. Dried cranberries bring a slight tartness that cuts through richness, while chopped pecans add a toasty crunch that complements the warm spices. You could also try a splash of bourbon or rum in the custard, or replace some of the milk with eggnog if you're making this during winter months.

Serving and Storage

Serve this warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce—each topping tells a different story. Leftovers reheat gently in a 300°F oven for about 10 minutes and taste even more custardy the next day.

• The pudding actually improves slightly after sitting overnight as the flavors meld and deepen.
• Slice it before reheating so it warms through evenly without drying out.
• Keep it covered in the fridge for up to three days, though in my experience it rarely lasts that long.

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This pudding sits somewhere between childhood comfort and adult indulgence, and that's exactly where the best food lives. Make it, and it becomes yours.

Recipe Questions & Answers

→ What type of bread is best for this pudding?

Cinnamon roll or cinnamon swirl bread works best to carry warm spices and sweetness. Brioche or challah with cinnamon can also be used for richer flavor.

→ Can I add dried fruit to the dish?

Yes, raisins or sultanas are commonly layered between the bread cubes to add bursts of sweetness and texture.

→ How long should the bread soak in the custard?

Let the bread sit in the custard for about 10 minutes before baking to allow full absorption and a creamy consistency.

→ What spices enhance the custard flavor?

Ground cinnamon and a touch of nutmeg create warm, inviting flavors that complement the sweetness of the bread.

→ How can I serve this dish for extra indulgence?

Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce to elevate the dessert experience.

→ Is this dish suitable for vegetarians?

Yes, it contains no meat and fits well within a vegetarian diet, using dairy and eggs for richness.