Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding

Remember that cinnamon roll crown loaf that I made last weekend? It was quite a large loaf and we had a large piece left at the end of brunch so I froze it for later in the week to use in this wonderful version of Spouse's favorite comfort food dessert, bread pudding. The light , sweet loaf turned out to be the perfect texture for a great bread pudding and as the photo beautifully demonstrates, it went very well indeed with a generous drizzle of my luscious, buttery, Homemade Caramel Sauce.

I'd use any leftover coinnamon rolls for this recipe, they should work equally well but if you want, you can find my Cinnamon Roll Couronne (crown loaf) here.

Bread Pudding

• 5 to 6 cups  cinnamon roll cubes

Grease an 8x8 inch baking dish well. Place the cinnamon roll cubes on an even layer into the greased baking dish

Whisk together:

• 1 cup whipping cream
• 1 cup milk
• 2 eggs
• 2 egg yolks
• 2/3 cup sugar
• 1 tbsp vanilla extract
• Pinch salt

Pour the mixture evenly over the cinnamon roll cubes, pressing down slightly to make sure all the cubes are soaked. Let stand for a half hour to for the custard to fully absorb. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. Serve with a generous drizzle of Homemade Caramel Sauce

Cinnamon Roll Bread Pudding