Cinnamon Roll Bread Pudding

There's something about the smell of cinnamon that makes a kitchen feel like home, even if you're just visiting. Years ago, I picked up a loaf of cinnamon roll bread from the bakery with absolutely no plan for it, but as I stood at my kitchen counter that morning, watching the golden swirls catch the light, inspiration hit: what if I turned it into bread and butter pudding? That first attempt was messy and imperfect, but it tasted like comfort wrapped in warm spices.

I made this for my sister's birthday brunch last spring, and watching everyone go quiet when they took that first bite told me everything I needed to know. Someone asked for seconds before finishing their first bowl, and my mom actually asked for the recipe instead of making some polite comment. That's when I knew it had crossed from "nice dessert" to "people will ask you to make it again."

Ingredients

• Cinnamon roll bread: Use the thick-cut pieces so they hold their shape in the custard without getting mushy; day-old bread works beautifully because it's slightly firmer.
• Whole milk and heavy cream: The combination creates a custard that's rich without being heavy, and the milk helps it cook evenly throughout the dish.
• Eggs: These are what give the pudding its structure and set; don't skip whisking them properly or you'll end up with cracks on top.
• Granulated sugar: It dissolves into the custard and sweetens without adding texture, unlike other sweeteners that might feel gritty.
• Vanilla extract: A full 2 teaspoons ensures you can actually taste it; weak vanilla disappears into the spices.
• Cinnamon and nutmeg: These warm spices complement the bread's sweetness without overpowering it, and together they create that "homemade bakery" smell.
• Demerara sugar topping: It stays crunchy on top instead of dissolving, giving you that textural surprise with each bite.
• Raisins or sultanas: They plump up beautifully in the custard and add little pockets of chewiness throughout.

Instructions

Get your oven ready and butter the dish:

Set the oven to 350°F and grease your baking dish generously; this prevents the pudding from sticking to the edges where it gets most concentrated.

Layer your bread:

Cut the cinnamon roll bread into thick, generous cubes and arrange them in the dish. Scatter raisins between the layers if you're using them, so they distribute evenly.

Make your custard base:

Whisk the eggs, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until the sugar starts to dissolve and everything looks well combined. This takes about a minute of whisking.

Add the liquid:

Pour in the milk and cream slowly while whisking, making sure you don't create lumps. The mixture should be smooth and pale.

Soak the bread:

Pour the custard evenly over the bread, then gently press down with the back of a spoon so the bread actually absorbs the liquid instead of just floating on top. Let it sit for 10 minutes to really soak.

Top and bake:

Dot little pieces of softened butter across the top and sprinkle with demerara sugar for that golden crunch. Slide it into the oven for 35 to 40 minutes until the custard is just set but the center still jiggles slightly when you shake the pan.

Cool and finish:

Let it rest for a few minutes out of the oven, then dust generously with powdered sugar. Serve it warm, and watch how fast it disappears.

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The real magic happened when my neighbor tasted it and suddenly understood why I kept talking about this recipe. She came over with leftovers the next week, warmed gently in the oven, and we ate it straight from the baking dish while sitting on the back steps. That's when food stops being about technique and becomes about moments you want to repeat.

Why This Dish Works

Bread and butter pudding has always been about texture contrast: soft, custardy bread against crispy edges and a crunchy top. By starting with cinnamon roll bread, you get that warm spice element built in, so you don't have to layer flavors the way you would with plain white bread. The custard becomes sweeter, warmer, more aromatic without tasting like you dumped cinnamon in it. It's the difference between a classic dessert and one that tastes like it was made specifically for you.

Serving and Storage

Serve this warm, ideally within a few hours of baking, when the contrast between the custardy center and the crispy top is most dramatic. If you have leftovers, they actually improve overnight in the fridge as the flavors deepen and meld together, though you'll want to warm them gently in a 325°F oven so they don't dry out. A scoop of vanilla ice cream melting into warm pudding is one of life's small perfect moments.

Variations and Swaps

If you can't find cinnamon roll bread, brioche or challah swirled with cinnamon works beautifully and sometimes tastes even richer. You can also skip the raisins entirely and add chopped toasted pecans instead for crunch, or use dried cranberries if you want a tartness that cuts through the richness. The beauty of this pudding is that it adapts to what you have on hand while staying recognizable and delicious.

• For extra indulgence, add a splash of bourbon or brandy to the custard mixture.
• A touch of cardamom or ginger adds complexity if you want to experiment beyond the classic warm spices.
• Dust the finished pudding with cinnamon instead of powdered sugar if you want the spice to shine even brighter.

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There's something generous about making a dessert like this, something that says you have time to care about texture and flavor and how people feel when they eat. It's comfort food that doesn't feel cheap or lazy, and it's elegant enough to serve at a table with good people and good conversation.

Recipe Questions & Answers

→ What type of bread works best?

Cinnamon roll bread or cinnamon swirl bread offer the richest flavor, but brioche or challah with cinnamon swirls also work well for added richness.

→ Can I substitute the raisins?

Dried cranberries or chopped pecans make excellent alternatives, adding different textures and flavors.

→ How long should the bread soak in custard?

Let the bread soak for about 10 minutes to fully absorb the custard, ensuring a moist interior after baking.

→ What temperature and time are recommended for baking?

Bake at 350°F (175°C) for 35-40 minutes until the custard is set and the topping turns golden brown.

→ How to serve this dish best?

Serve warm with a dusting of powdered sugar, and optionally add vanilla ice cream, whipped cream, or a drizzle of caramel sauce for extra indulgence.