Cinnamon Roll Bread Pudding

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Golden, gooey, and irresistibly sweet, Cinnamon Roll Bread Pudding is the comfort dessert you didn’t know you needed. Each bite melts in your mouth with warm cinnamon spice, rich vanilla custard, and soft, pillowy bread chunks that soak up every drop of creamy goodness. Finished with a drizzle of glaze or syrup, it’s the perfect blend of two classics: the nostalgic flavor of a cinnamon roll and the satisfying heartiness of bread pudding.

Whether you’re making brunch extra special or searching for a crowd-pleasing dessert for holidays or weekend gatherings, this dish delivers a warm, bakery-fresh feel straight from your oven. With minimal prep and everyday ingredients, Cinnamon Roll Bread Pudding is easy to assemble and even easier to devour.

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Why You’ll Love This Cinnamon Roll Bread Pudding

This recipe combines two comfort food staples into one incredibly cozy dish. It’s versatile enough to be served as breakfast, brunch, or dessert. Plus, it requires no fancy techniques, making it ideal for beginner bakers and busy home cooks alike. The cinnamon-sugar flavor is nostalgic, while the custardy interior and caramelized top bring a luxurious texture that tastes far more complex than the effort it takes.

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Preparation Phase & Tools to Use (Essential Tools and Equipment)

• Mixing Bowls: Needed for combining the custard base and tossing the bread pieces with cinnamon sugar.
• Whisk: Crucial for thoroughly blending eggs, milk, and other liquids to a smooth custard.
• Baking Dish (8×8 or 9×9-inch): Ensures even baking and optimal thickness of the pudding.
• Measuring Cups & Spoons: Accuracy matters with custards, especially when it comes to eggs and dairy ratios.
• Bread Knife or Kitchen Scissors: For cubing the bread evenly.
• Spatula: To help fold the ingredients gently without crushing the bread.

Each of these tools ensures a smooth workflow and consistent result. The right dish size and even mixing are especially important for a creamy interior and crisp topping.

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Preparation Tips

Use day-old or slightly stale bread for best results—it absorbs the custard better without falling apart. Brioche or challah is ideal for richness and texture. If your bread is too fresh, toast the cubes lightly in the oven before mixing. Let the bread soak in the custard for at least 20 minutes before baking to ensure every piece is infused with flavor. Don’t skip the cinnamon-sugar topping; it creates that caramelized cinnamon roll crust that makes this dish unforgettable.

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Ingredients for this Cinnamon Roll Bread Pudding

• 6 cups brioche or challah bread, cut into 1-inch cubes (preferably day-old)
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 2 tsp pure vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• Cinnamon-sugar topping: 2 tbsp sugar + 1 tsp cinnamon
• Optional: 1/2 cup chopped pecans or walnuts
• Optional glaze: 1/2 cup powdered sugar + 1-2 tbsp milk or cream
• Maple syrup for drizzling (optional)

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Step 1: Prepare the Baking Dish

Grease an 8×8-inch or 9×9-inch baking dish with butter or nonstick spray. This prevents sticking and promotes a golden-brown crust.

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Step 2: Cube the Bread

Cut brioche or challah into 1-inch cubes. If the bread is too fresh, lightly toast it in the oven at 300°F for 5-7 minutes to dry it out. This helps it absorb the custard without becoming mushy.

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Step 3: Make the Custard

In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, cinnamon, nutmeg (if using), vanilla, and salt until smooth and well combined.

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Step 4: Combine Bread and Custard

Add the bread cubes to the custard mixture. Gently toss to coat all pieces evenly. Let the mixture sit for at least 20 minutes so the bread fully absorbs the liquid.

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Step 5: Transfer to Baking Dish

Pour the soaked bread mixture into the greased baking dish, spreading it out evenly. If using nuts, sprinkle them over the top. Drizzle melted butter across the surface.

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Step 6: Add Cinnamon Sugar Topping

Mix the sugar and cinnamon for the topping in a small bowl, then sprinkle it generously over the bread pudding. This creates a crisp, cinnamon-spiced crust when baked.

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Step 7: Bake the Bread Pudding

Preheat the oven to 350°F (175°C). Bake for 35-45 minutes, or until the top is golden brown and a knife inserted in the center comes out mostly clean. The center should be set but still slightly soft.

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Step 8: Prepare the Optional Glaze

While the pudding cools slightly, whisk together powdered sugar with milk or cream to create a glaze. Drizzle it over the warm bread pudding for an extra touch of sweetness.

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Step 9: Serve Warm

Serve slices warm with a drizzle of maple syrup or a dollop of whipped cream if desired. Best enjoyed fresh out of the oven!

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Notes

Cinnamon Roll Bread Pudding is highly adaptable. You can swap in different types of bread such as French bread, croissants, or even cinnamon rolls themselves for a twist. Adding mix-ins like raisins, chocolate chips, or chopped nuts gives it a personalized touch. For a richer taste, consider using half-and-half instead of milk. Always let the bread soak thoroughly for best texture, and avoid overbaking to maintain a soft center.

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Watch Out for These Mistakes While Cooking

• Using Fresh Bread: Fresh bread doesn’t soak custard well and results in a mushy texture. Use day-old or slightly stale bread.
• Not Soaking Long Enough: Skimping on soak time can cause uneven texture with dry spots.
• Overbaking: This leads to a dry and rubbery pudding. The center should be set but still tender.
• Skipping the Butter Drizzle: This helps caramelize the top and adds a buttery richness.
• Using Cold Ingredients: Let dairy and eggs come to room temperature before mixing for a smoother custard.

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Storage Instructions

Allow the bread pudding to cool completely before storing. Wrap tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 30–45 seconds or warm in the oven at 325°F for 10–15 minutes. The glaze may be added fresh after reheating, or stored separately. Freezing is also possible for up to 2 months—wrap tightly and thaw overnight before reheating.

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Estimated Nutrition (Per Serving – based on 9 servings)

• Calories: ~310
• Total Fat: 14g
• Saturated Fat: 7g
• Trans Fat: 0g
• Unsaturated Fat: 6g
• Cholesterol: 105mg
• Sodium: 160mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 7g

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Frequently Asked Questions

What type of bread is best for this recipe?

Brioche, challah, or any rich, soft bread works beautifully. Slightly stale bread is ideal for soaking up the custard.

Can I make this ahead of time?

Yes, assemble the dish and refrigerate overnight before baking the next morning. Perfect for brunch planning.

Is it necessary to add the glaze?

No, it’s optional. The glaze adds extra sweetness, but the dish is flavorful enough without it.

Can I make this dairy-free?

Yes. Substitute dairy milk with almond, oat, or coconut milk and use plant-based cream and butter alternatives.

How do I know when it’s done baking?

The top should be golden brown, and a knife inserted in the center should come out mostly clean, with just a little moisture.

Can I add fruit to the pudding?

Definitely. Blueberries, chopped apples, or raisins are great mix-ins that complement the cinnamon flavor.

How do I reheat leftovers without drying them out?

Use a microwave with a splash of milk or reheat covered in the oven. This keeps it moist.

Can I freeze it?

Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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Conclusion

Cinnamon Roll Bread Pudding is the ultimate fusion of cozy flavors and soft, custardy texture. With its simple ingredients and flexible options, it’s a crowd-pleaser that fits breakfast tables and dessert platters alike. Whether you serve it warm with a glaze drizzle or keep it classic with cinnamon sugar, this dish delivers comfort in every bite.

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