Cinnamon Roll Bread Pudding (Printable)

Swirls of cinnamon roll bread baked in creamy custard infused with vanilla and warm spices for a delightful treat.

# What You'll Need:

→ Bread

01 - 8 slices cinnamon roll bread, cut into thick cubes

→ Dairy

02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 tablespoons unsalted butter, softened, plus extra for greasing

→ Eggs

05 - 4 large eggs

→ Sweeteners & Flavorings

06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Pinch of salt

→ Topping

11 - 2 tablespoons demerara or turbinado sugar (optional)
12 - 1/2 cup raisins or sultanas (optional)
13 - Powdered sugar, for dusting

# How-to Steps:

01 - Preheat oven to 350°F. Grease an 8x8 inch baking dish with butter.
02 - Place cinnamon roll bread cubes evenly in the prepared dish, layering raisins or sultanas between pieces if using.
03 - Whisk eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt together until combined.
04 - Whisk in whole milk and heavy cream until the mixture is smooth.
05 - Pour custard evenly over bread cubes, pressing gently to saturate. Let stand 10 minutes to absorb.
06 - Dot softened butter across the top and sprinkle with demerara sugar for added texture, if desired.
07 - Bake in preheated oven for 35 to 40 minutes, until custard is set and top is golden brown.
08 - Remove from oven, let cool slightly, then dust with powdered sugar before serving warm.

# Expert Pointers:

01 -
  • It transforms simple bread into something elegant enough for company, yet easy enough for a lazy Sunday morning.
  • The custard soaks into every crumb while the top gets this perfect golden crunch—two textures in one spoon.
  • It's forgiving; you can make it ahead and bake it later, which means less stress when guests arrive.
02 -
  • Don't skip the 10-minute soak; it's the difference between bread that's soaked through and bread that's still dry in the center.
  • Overbaking is actually hard to do here, but underbaking means a custard that's still liquid, which is why a gentle jiggle is your signal—not a full wobble.
03 -
  • Room-temperature custard ingredients mix more smoothly and cook more evenly, so pull your eggs and cream out 30 minutes before baking.
  • A water bath sounds fancy but isn't necessary here; the bread itself insulates and the pudding bakes gently enough on its own.

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