Description
A delightful way to transform leftover cinnamon rolls into a warm, comforting dessert featuring soft cubes soaked in rich custard, baked to perfection, and drizzled with vanilla glaze.
Ingredients
Scale
- 6 leftover cinnamon rolls (about 6 cups), cut into 2.5 cm cubes
- 4 large eggs
- 480 ml whole milk
- 240 ml heavy cream
- 100 g granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 120 g powdered sugar
- 30–45 ml milk (for the glaze)
- 1/2 teaspoon vanilla extract (for the glaze)
Instructions
- Preheat the oven to 175°C (350°F) and grease a 22×33 cm (9×13 inch) baking dish.
- Evenly arrange the cinnamon roll cubes in the prepared baking dish.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.
- Pour the custard over the cinnamon roll pieces and gently press down to soak. Allow to stand for 10 minutes.
- Bake for 35–40 minutes, or until the center is set and the surface is golden brown.
- Prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Let the bread pudding cool for about 10 minutes, then drizzle with glaze before serving.
Notes
Serve warm, optionally with vanilla ice cream or whipped cream. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 21g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 200mg