Ingredients
Scale
- 6 cups cinnamon rolls, torn into bite-sized pieces (store-bought or homemade)
- 3 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 3 tablespoons unsalted butter, melted
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened (optional but adds richness)
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Substitution tips: If you prefer a lighter version, swap heavy cream for more milk. For a dairy-free option, use almond or oat milk and a dairy-free butter substitute. If cinnamon rolls aren’t your thing, brioche or challah bread make excellent alternatives, but the cinnamon rolls bring that perfect swirl of flavor that makes this pudding truly special.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Tear your cinnamon rolls into bite-sized pieces and spread them evenly in the prepared baking dish. I like to use slightly stale rolls—Nonna Rosa always said day-old bread soaks up the custard better, making every bite tender and flavorful.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully combined.
- Pour the custard evenly over the cinnamon roll pieces, pressing down gently with a spatula to ensure all pieces absorb the liquid. Let it sit for at least 20 minutes. This step is crucial; it gives the bread time to soak up the custard and become luscious and soft.
- Sprinkle the brown sugar evenly over the top, then drizzle the melted butter over everything. This adds a beautiful caramelized finish as it bakes.
- Bake uncovered for 40-45 minutes until the custard is set and the top is golden brown. You’ll know it’s done when the edges puff up slightly and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay).
- While the pudding bakes, mix the powdered sugar, cream cheese (if using), vanilla extract, and milk in a small bowl until smooth and pourable. Adjust milk quantity for desired glaze thickness.
- Once the bread pudding has cooled for about 10 minutes, drizzle the glaze generously over the top. This finishing touch adds the signature sweetness and richness I fondly remember from my mom’s kitchen.
- Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
