Cinnamon Roll Bread Pudding with Vanilla Sauce

Let’s be honest, bread pudding is not very photogenic.  Not all food can be pretty.  Despite it’s looks, it tastes fantastic.

  First, we have to talk about bread pudding.  I have to say, it is not exactly the top 10 desserts that you see on a menu, however, it is one of my favorites and one of Andy’s as well.  I have had bread pudding a couple ways.  One is mostly bread  and you walk away wondering why it is called bread pudding and not just wet bread?  Seriously, not my idea of bread pudding.  The other way is how I grew up with bread pudding – a layer of moist (I know you all love that word!) bread on top of a light custard pudding.  It is one of my comfort foods.  It reminds me of my mom and dessert on family night.  That is exactly what we did last night.  After playing a game of State/Capital Bingo then heading to the park for a game of soccer, we rewarded ourselves with this.

A few months ago I had some leftover cinnamon rolls sitting in the fridge.  They must have gotten shoved into the back because how they avoided being eaten was beyond me!  Anyway, I got the idea to use them as the bread for bread pudding and this delicious recipe was born.  So, the next time you make cinnamon rolls, save a couple for bread pudding.  I promise you with everything that I am, you WILL NOT BE SORRY!  Don’t me scared – this recipe is easy.  There are no tricks.  The most difficult thing you will have to do is scald milk and that can be done in the microwave.

First you cut up the bread and place it in the bottom of a 1 quart casserole dish.

Then, you’ll add the egg and milk mixture.

You bake it in the oven in a water bath.

Bake for about 45-50 minutes until golden brown on top.  It will still be a bit jiggly because of the custard, don’t worry, it is done.

Serve warm with hot vanilla sauce.

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Cinnamon Roll Bread Pudding

A layer of cinnamon rolls on top of a light custard dripping with warm vanilla sauce.

Course Dessert

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12

Ingredients

Cinnamon Roll Bread Pudding

• 2-4 large cinnamon rolls depending on the size, you want them to equal about the amount of 4 slices of bread
• 4 eggs
• 2/3 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 4 cups scalded milk

Vanilla Sauce

• 1/2 cup butter
• 1 can sweetened condensed milk
• 1/2 tsp vanilla

Instructions

Cinnamon Roll Bread Pudding

1. Preheat oven to 350 degrees Fahrenheit.  Slice bread into cubes and place into a greased 1 quart casserole dish. 

2. Mix sugar salt and cinnamon in a bowl.  Add the eggs and mix again.  Scald milk on the stove or in the microwave.  You want to heat the milk but do not let it boil.  While stirring the egg mixture, slowly add the milk.

3. Pour mixture over the cinnamon rolls.  Place in the oven in a pan of how water. Bake for 45-50 minutes until custard is set.  It will have a slight jiggle but maintain form.

   

Vanilla Sauce

1. Melt butter in a small sauce pan.  Add milk and vanilla.  Stir until the ingredients combine.  Do not boil.  Serve over bread pudding.