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Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding That Will Make You Swoon

A cozy Cinnamon Roll Bread Pudding that transforms stale rolls into a comforting dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 6 rolls Cinnamon Rolls day-old rolls are best
  • 4 large Eggs beaten
  • 2 cups Whole Milk or cream for richer flavor
  • 1 cup Sugar adjust based on preference
For the Vanilla Sauce
  • 1 tablespoon Vanilla Extract pure vanilla preferred
  • 1/2 cup Butter can substitute with dairy-free option

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Cut day-old cinnamon rolls into bite-sized cubes and place them in a greased 9x13 inch baking dish.
Custard Creation
  1. In a mixing bowl, whisk together 4 beaten eggs, 2 cups of whole milk, 1 cup of sugar, and 1 tablespoon of vanilla extract until smooth.
Combine
  1. Pour the custard mixture evenly over the cinnamon roll cubes and gently press down the rolls. Let soak for about 10 minutes.
Bake
  1. Bake in the preheated oven for 30 to 35 minutes, until golden brown on top and edges are set.
Serve
  1. Allow the pudding to cool for about 10 minutes before serving with prepared vanilla sauce drizzled over the top.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 340mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months.

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