Cinnamon Roll Bread Pudding

5 from 2 votes

Cinnamon Roll Bread Pudding made with baked cinnamon rolls soaked in a spiced vanilla custard, then topped with vanilla glaze & pecans!

Prep Time15

Cook Time1 15

Chill1

Total Time2 30

Course: Breakfast, Dessert

Cuisine: American

Keyword: Cinnamon Roll Bread Pudding

Servings:

Calories: 374kcal

4 eggs
4 egg yolks
1 ⅔ cup heavy cream
1 cup sugar
1 cup brown sugar
2 tsp cinnamon
1 ½ tsp vanilla bean paste
½ tsp nutmeg
¼ tsp cloves
14.6 oz cinnamon rolls 2 cans Pillsbury, baked 1 day prior, chopped into 1” pieces
1 ½ cup milk
⅔ cup chopped pecans

In a large mixing bowl, whisk together the eggs, heavy cream, sugar and brown sugar until smooth. Add in the cinnamon, vanilla bean paste, nutmeg and cloves.
Place the chopped cinnamon rolls into a greased 9x13 glass pan. Pour the egg yolk mixture over all of the cinnamon rolls then press them down into the mixture to be sure that they are properly soaked. Pour the milk over the top of the cinnamon roll pieces. Sprinkle the chopped pecans over the surface.
Cover with tin foil or plastic wrap and place into the fridge to chill and soak for 1 hour.
Preheat the oven to 350 F. Remove the tin foil or plastic wrap and place the chilled pudding into the oven to bake for 35 minutes.
Reduce the heat to 325 and let it continue to bake for another 30 minutes.
Once baked, remove from the oven and place onto a cooling rack to cool for several minutes while you make the glaze.
In a small bowl, whisk together the powdered sugar, sugar and cinnamon. Add in the milk and whisk together until smooth. Drizzle the glaze over the hot bread pudding. Slice and serve warm.

Storage: Bread pudding may be stored in an airtight container in the fridge for up to 5 days.