Cinnamon Roll Bread Pudding (Print)

Golden baked custard with cinnamon roll bread swirls and warm spices for a cozy brunch or dessert.

# What You 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 sugar, optional
12 - 1/2 cup raisins or sultanas, optional
13 - Powdered sugar for dusting

# How to Make:

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

# Expert Advice:

01 -
  • It transforms a simple loaf into something that feels fancy enough for guests but easy enough for a lazy Sunday morning.
  • The custard soaks into every crevice while the top gets golden and crispy, giving you contrast in every spoonful.
  • It smells incredible while baking, and leftovers somehow taste even better the next day.
02 -
  • The custard should jiggle slightly in the very center when it comes out of the oven, not be completely solid, or it'll be rubbery by the time it cools.
  • Don't skip the 10-minute soak before baking; this is what makes the bread actually part of the pudding instead of a soggy mess or a hard chunk.
  • Cinnamon roll bread varies wildly in thickness, so you might need to cut some pieces smaller to fit the dish evenly.
03 -
  • Bring your eggs and milk to room temperature before mixing so the custard comes together smoothly and bakes evenly without curdling.
  • Use day-old cinnamon roll bread if possible; it's firmer and holds its structure better than fresh bread in the liquid.
  • If the top browns too quickly before the custard is set, tent it loosely with foil for the last 10 minutes of baking.

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