If you have a sweet spot for cinnamon rolls but want to switch things up for brunch or dessert, this Cinnamon Roll Bread Pudding Recipe is pure magic. Imagine the comforting spices of cinnamon and nutmeg wafting through tender cubes of brioche, soaked in a rich, creamy custard, then baked until golden and perfectly soft inside. It’s like your favorite cinnamon roll took a cozy bath and transformed into a dreamy, shareable dish that everyone will adore. Whether it’s for a special holiday or a weekend treat, this recipe turns simple ingredients into a warm celebration of flavors and textures.
Ingredients You’ll Need
Getting ready to make this Cinnamon Roll Bread Pudding Recipe is delightfully straightforward because the ingredients are pantry-friendly yet crucial. Each one plays a special role in creating that classic cinnamon roll taste and the luscious, soft texture that makes it irresistible.
- Brioche or challah bread, 6 cups: These rich, slightly sweet breads soak up the custard beautifully while maintaining a tender crumb.
- Eggs, 4 large: Essential for creating the custard that binds the bread cubes together and gives the pudding structure.
- Whole milk, 2 cups: Adds creaminess and moisture to the custard.
- Heavy cream, 1/2 cup: Boosts richness and creates a silky texture.
- Granulated sugar, 3/4 cup: Provides sweetness and helps with browning during baking.
- Light brown sugar, 1/4 cup: Adds a deep, caramel-like flavor that pairs beautifully with cinnamon.
- Ground cinnamon, 2 teaspoons: The star spice for that unmistakable warm, fragrant flavor.
- Ground nutmeg, 1/4 teaspoon (optional): Offers subtle warmth and complexity.
- Vanilla extract, 2 teaspoons: Infuses the custard with aromatic sweetness.
- Salt, 1/4 teaspoon: Balances the sweetness and enhances all the flavors.
- Unsalted butter, 2 tablespoons melted: Adds richness and helps create a slightly crispy, golden topping.
- Granulated sugar for topping, 2 tablespoons: Mixed with cinnamon to make a sweet, crunchy crust.
- Ground cinnamon for topping, 1 teaspoon: Pairs with sugar to form the iconic cinnamon roll coating.
- Chopped pecans or walnuts, 1/2 cup (optional): Adds delightful crunch and a nutty contrast.
- Powdered sugar for glaze, 1/2 cup (optional): Whisked with a splash of milk for a classic sweet drizzle.
- Milk or cream for glaze, 1–2 tablespoons (optional): Helps create a smooth, pourable glaze.
- Maple syrup for serving (optional): Adds a final touch of natural sweetness if desired.
How to Make Cinnamon Roll Bread Pudding Recipe
Step 1: Prep Your Baking Dish and Bread
Start by greasing an 8×8-inch or 9×9-inch baking dish with butter or nonstick spray to prevent sticking and ensure a golden crust. Cut your brioche or challah into 1-inch cubes—uniform pieces soak up custard evenly. If your bread is fresh, a quick toast at 300°F for 5 to 7 minutes will help it hold just the right amount of liquid without turning soggy.
Step 2: Whisk the Custard Mixture
In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, light brown sugar, cinnamon, nutmeg (if using), vanilla extract, and salt. This custard is the soul of your bread pudding, so mix until everything is smooth and well combined. The cinnamon and brown sugar are what make it sing with that beloved cinnamon roll flavor.
Step 3: Combine Bread and Custard
Gently toss the bread cubes in your cinnamon-spiced custard so every piece gets plenty of that creamy goodness. Let the mixture rest for 20 minutes. This patience pays off — it allows the bread to fully absorb the custard, guaranteeing a soft, custardy center with every bite.
Step 4: Transfer and Add Toppings
Pour the soaked bread and custard mixture evenly into your prepared baking dish. If you love a little crunch, sprinkle the chopped pecans or walnuts over the top. Drizzle melted butter across the surface, giving the top a luscious richness that will brown beautifully in the oven.
Step 5: Create the Signature Cinnamon Sugar Crust
Mix the 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon in a small bowl, then sprinkle this magic combo evenly over the pudding. This step adds that classic cinnamon roll crunch and sweetness on top, making every forkful a little celebration.
Step 6: Bake Until Perfect
Bake at 350°F for 35 to 45 minutes. You’re aiming for a golden-brown top with a soft, set center—think custardy but not liquid. Test the center gently: it should feel firm but still a bit wobbly. This baking time allows all the cinnamon and sugar flavors to mingle fully while that crust crisps up just right.
Step 7: Add the Glaze
For a finishing touch, whisk powdered sugar with a tablespoon or two of milk or cream until smooth to create a sweet glaze. Drizzle it over the warm bread pudding straight from the oven. This extra layer of sweetness mimics the classic cinnamon roll icing and makes the experience extra indulgent.
Step 8: Serve Warm with Maple Syrup or Whipped Cream
Serve your Cinnamon Roll Bread Pudding Recipe warm, and if you like, add a drizzle of maple syrup or a dollop of whipped cream for extra decadence. It’s perfect for sharing but so good you might want to keep it all to yourself.
How to Serve Cinnamon Roll Bread Pudding Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of homemade vanilla glaze adds that elegant touch, but for a bit of contrast, toasted nuts on top bring texture and a warm nutty flavor that’s fun to bite into.
Side Dishes
This sweet treat pairs wonderfully with fresh fruit or a small bowl of berries, which add a bright, tart counterpoint. A scoop of vanilla ice cream or a cup of strong coffee makes your Cinnamon Roll Bread Pudding Recipe feel like a complete, celebratory meal.
Creative Ways to Present
Serve individual portions in ramekins or mason jars for a cozy vibe, or layer it in a trifle dish with dollops of whipped cream and fruit for an eye-catching dessert centerpiece. You can also dress it up with a sprinkle of edible flowers or a cinnamon stick garnish to impress guests.
Make Ahead and Storage
Storing Leftovers
Cover leftover bread pudding tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for 3 to 4 days, and flavors actually deepen and harmonize as it rests.
Freezing
You can freeze your Cinnamon Roll Bread Pudding Recipe by wrapping it well in plastic wrap and foil or placing it in an airtight freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating for the best texture.
Reheating
Reheat individual portions in the microwave for about 1 to 2 minutes or warm the whole dish in a 325°F oven for 15 to 20 minutes until heated through. Adding a splash of milk or cream before reheating keeps the pudding wonderfully moist.
FAQs
Can I use other breads besides brioche or challah?
Absolutely! While brioche and challah lend the richest flavor and texture, you can use other soft breads like French bread or even cinnamon swirl bread for an extra boost of cinnamon flavor. Just make sure the bread is good quality and not too dense.
Is it possible to make this recipe dairy-free?
Yes! Swap the whole milk and heavy cream for coconut, almond, or oat milk and use a dairy-free butter alternative. The custard might be slightly less rich, but the cinnamon and sugar still shine beautifully.
Can I prepare the bread pudding the night before?
Definitely. After soaking the bread in the custard, cover and refrigerate overnight. Then bake fresh in the morning. This method can intensify flavors and save you time on busy mornings or special occasions.
How do I know when the bread pudding is fully cooked?
The top should be golden brown and the center set but still soft with a little jiggle. Insert a knife or toothpick into the center; it should come out mostly clean but may have a few moist crumbs—that’s perfect!
What can I do if my bread pudding turns out too dry?
If the pudding feels dry, a warm drizzle of extra cream, milk, or maple syrup before serving can bring back moistness. Also, try not to overbake next time and use slightly stale bread to absorb the custard better.
Final Thoughts
This Cinnamon Roll Bread Pudding Recipe is one of those special dishes that feels as good as it tastes—a comforting hug on a plate bursting with classic cinnamon roll flavor and a cozy, custardy texture. It’s a wonderful way to impress family and friends or indulge yourself without a fuss. I can’t wait for you to try it and experience how such simple ingredients come together in the most delightful way. Trust me, this one will become a favorite you’ll return to again and again.
Print
Cinnamon Roll Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Bread Pudding is a comforting, decadent dessert featuring tender brioche or challah bread cubes soaked in a rich cinnamon-spiced custard, baked to golden perfection, and topped with a sweet cinnamon-sugar crust. Optional nutty toppings and a glaze add extra layers of flavor, making it perfect for brunch or dessert.
Ingredients
Bread and Topping
- 6 cups brioche or challah bread, cut into 1-inch cubes
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1/2 cup chopped pecans or walnuts (optional)
- 2 tablespoons unsalted butter, melted
Custard Mixture
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Glaze (Optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
Serving
- Maple syrup, for serving (optional)
Instructions
- Prepare the baking dish: Grease an 8×8-inch or 9×9-inch baking dish thoroughly with butter or nonstick cooking spray to prevent sticking during baking.
- Prepare the bread cubes: Cut brioche or challah into 1-inch cubes. If the bread is fresh, lightly toast it in the oven at 300°F (150°C) for 5 to 7 minutes to help it absorb the custard better without becoming overly soggy.
- Make the custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, light brown sugar, ground cinnamon, nutmeg (if using), vanilla extract, and salt until the mixture is smooth and well combined.
- Combine bread and custard: Add the bread cubes to the custard mixture and gently toss to coat all pieces evenly. Let the mixture sit for 20 minutes so the bread absorbs the custard fully, which ensures a creamy, custardy texture when baked.
- Assemble the pudding: Transfer the soaked bread and custard into the greased baking dish, spreading it out evenly. If using, sprinkle the chopped nuts over the top and drizzle the melted butter evenly across the surface.
- Add the cinnamon sugar topping: Mix the 2 tablespoons of granulated sugar with 1 teaspoon ground cinnamon in a small bowl, then sprinkle this mixture evenly over the top of the pudding for a delightful sweet crust.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread pudding for 35 to 45 minutes, until the top is golden brown and the center is set but still slightly soft to the touch.
- Make the glaze (optional): While the pudding is warm, whisk powdered sugar with 1 to 2 tablespoons of milk or cream until smooth to create a drizzle-able glaze. Drizzle this glaze over the warm pudding to add an extra touch of sweetness.
- Serve: Serve the bread pudding warm, optionally topped with a drizzle of maple syrup or a dollop of whipped cream for enhanced flavor and richness.
Notes
- Using day-old or lightly toasted bread helps avoid sogginess and keeps the pudding texture perfect.
- You can substitute brioche or challah with any soft, slightly sweet bread like challah or even cinnamon rolls for a stronger cinnamon flavor.
- Adding nuts is optional but offers a pleasant crunch and a nutty contrast to the creamy custard.
- The glaze is optional but recommended for an extra layer of sweetness and a beautiful presentation.
- Make sure not to overbake; the center should remain soft but set, not dry.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
