Cinnamon Roll Bread Pudding (Printable)

Creamy custard baked with cinnamon roll bread and hints of vanilla and warm spices.

# What You Need:

→ Bread

01 - 8 slices cinnamon roll bread, cut into thick cubes

→ Dairy

02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 tablespoons unsalted butter, softened

→ Eggs

05 - 4 large eggs

→ Sweeteners & Flavorings

06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Pinch of salt

→ Topping

11 - 2 tablespoons demerara or turbinado sugar (optional)
12 - 1/2 cup raisins or sultanas (optional)
13 - Powdered sugar for dusting

# How-To:

01 - Preheat the oven to 350°F. Grease an 8x8-inch baking dish with butter.
02 - Place the cinnamon roll bread cubes evenly in the baking dish. If using, sprinkle raisins or sultanas between layers.
03 - In a large bowl, whisk together eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
04 - Add whole milk and heavy cream to the egg mixture, whisking until the custard is smooth.
05 - Pour the custard evenly over the bread cubes, pressing gently to ensure full absorption. Allow to rest for 10 minutes.
06 - Dot the surface with softened butter and sprinkle with demerara sugar if desired for extra crunch.
07 - Bake in the preheated oven for 35 to 40 minutes until the custard is set and the top is golden brown.
08 - Remove from oven and cool slightly. Dust with powdered sugar and serve warm.

# Expert Advice:

01 -
  • It transforms day-old bread into pure comfort without feeling wasteful or heavy.
  • The cinnamon swirls stay soft and stay warm, melting slightly into the custard in the best way possible.
02 -
  • Don't skip the soaking time—those 10 minutes are when the bread becomes tender and custard-drunk, not soggy.
  • If your bread is already quite sweet, reduce the sugar to a quarter cup so the pudding doesn't taste like eating sweetness for its own sake.
03 -
  • Crack an extra egg into your custard if you prefer it more set and less custardy, or use one fewer if you like it pourable and rich.
  • The demerara sugar trick—sprinkling it on top before baking—creates a caramelized crust that's the secret to making this feel elevated instead of everyday.

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