If you’ve ever dreamed of the perfect comfort dessert that wraps you in warm nostalgia and indulgence, then this Cinnamon Roll Bread Pudding with Vanilla Bourbon Sauce Recipe is exactly what you need in your life. Imagine soft, cinnamon-spiced bread pudding made from day-old cinnamon rolls or brioche, soaked in a rich custard, and baked until golden and fluffy. Then, picture it smothered in a luscious vanilla bourbon sauce that drizzles silkily over every bite. This dish is a cozy celebration of flavors and textures, a guaranteed crowd-pleaser that transforms simple pantry staples into something spectacularly special.
Ingredients You’ll Need
Every ingredient in this Cinnamon Roll Bread Pudding with Vanilla Bourbon Sauce Recipe plays a vital role to balance flavors and build that inviting texture you’re after. From the soft cinnamon rolls that provide sweetness and spice, to the creamy custard that binds everything, each component is a small piece of dessert harmony.
- 6 cups cubed cinnamon rolls or brioche: Using slightly stale bread helps it absorb the custard perfectly without turning mushy.
- 4 large eggs: Eggs are the base of our custard, lending richness and structure.
- 2 cups whole milk: For creaminess and moisture, whole milk strikes the perfect balance.
- 1 cup heavy cream: Adds luxury and smooth texture to the custard.
- 1/2 cup sugar: Sweetens the pudding just right without overwhelming the cinnamon flavor.
- 1/4 cup brown sugar: Brings a deeper, caramel-like sweetness enhancing the cinnamon notes.
- 2 tsp vanilla extract: A classic flavor lift that layers beautifully under the bourbon sauce.
- 1 tsp ground cinnamon: Essential spice that gives the bread pudding its signature warmth.
- 1/4 tsp ground nutmeg: Adds an earthy depth that complements cinnamon wonderfully.
- Pinch of salt: Balances sweetness and boosts all the flavors.
- 1/2 cup raisins or chopped pecans (optional): For texture and bursts of natural sweetness or crunch.
- Vanilla Bourbon Sauce Ingredients:
- 1/2 cup unsalted butter: Creates a velvety base for the sauce.
- 1/2 cup sugar: Sweetens and caramelizes during cooking for a luscious finish.
- 1/2 cup brown sugar: Adds rich, molasses-like flavor.
- 1/2 cup heavy cream: Makes the sauce silky and smooth.
- 1–2 tbsp bourbon (optional): Infuses the sauce with warm, aromatic depth.
- 1 tsp vanilla extract: Enhances all the sweet notes in the sauce.
- Pinch of salt: Balances the sweetness and rounds out the flavor.
How to Make Cinnamon Roll Bread Pudding with Vanilla Bourbon Sauce Recipe
Step 1: Prepare the Oven and Baking Dish
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to ensure your pudding won’t stick and will come out with a beautiful golden crust. This simple preparation sets the stage for the magic to come.
Step 2: Whisk Together the Custard
In a large bowl, vigorously whisk together the eggs, whole milk, heavy cream, sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and a pinch of salt. This mixture will become the rich, flavorful custard that soaks into the bread cubes. It’s important everything is combined well to create a smooth blend of sweet spices and creamy textures.
Step 3: Add Bread and Optional Mix-Ins
Gently fold in the cubed day-old cinnamon rolls or brioche, making sure each piece is coated with the custard. If you’re feeling adventurous, toss in raisins or chopped pecans for extra texture and flavor variety. Let the mixture rest for 10 to 15 minutes to allow the bread to soak and absorb all those delicious custard flavors.
Step 4: Bake to Perfection
Pour the soaked bread mixture evenly into your prepared baking dish. Slide it into the preheated oven and bake for 35 to 45 minutes. You’re looking for a puffed-up, golden top with a subtle jiggle in the center. That’s when you know it’s perfectly cooked — creamy inside and slightly crisp on the edges.
Step 5: Make the Vanilla Bourbon Sauce
While the bread pudding bakes, prepare the irresistible vanilla bourbon sauce. In a saucepan over medium heat, melt butter with sugar, brown sugar, and heavy cream. Stir continuously for about 3 to 4 minutes until the sauce is smooth and slightly thickened. Remove from heat and stir in bourbon, vanilla extract, and a pinch of salt. The result is a luxuriously rich syrup that brings this Cinnamon Roll Bread Pudding with Vanilla Bourbon Sauce Recipe to a whole new level.
Step 6: Serve and Enjoy
Once baked, serve the bread pudding warm, generously drizzled with the warm vanilla bourbon sauce. If you have any leftover cinnamon roll icing, feel free to add a sweet drizzle on top for an extra layer of decadence. This dish shines best fresh from the oven, embodying cozy weekend vibes with every bite.
How to Serve Cinnamon Roll Bread Pudding with Vanilla Bourbon Sauce Recipe
Garnishes
For garnish, sprinkle a handful of toasted pecans or chopped walnuts for crunch. A dusting of powdered sugar or a small spoonful of leftover cinnamon roll icing can also elevate the presentation. Fresh berries add a burst of color and brightness if you’re craving a hint of tartness alongside the richness.
Side Dishes
This dessert is so rich and satisfying on its own, it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving it as a brunch centerpiece, a cup of fresh fruit salad or a tangy yogurt parfait balances the sweetness with refreshing contrasts.
Creative Ways to Present
For a fun party presentation, try serving individual portions in ramekins, topped with the hot vanilla bourbon sauce right before serving. You can even assemble mini versions in a muffin tin for bite-sized indulgences that are perfect for sharing and impressing your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from your Cinnamon Roll Bread Pudding with Vanilla Bourbon Sauce Recipe adventure, simply cover the pudding tightly with plastic wrap or foil and store in the refrigerator. It will keep well for about 3 to 4 days, maintaining great flavor and texture.
Freezing
For longer storage, freeze the bread pudding before baking or after it has fully cooled. Wrap securely with plastic wrap and then aluminum foil to prevent freezer burn. Frozen bread pudding keeps for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for about a minute or two until warmed through. To keep the top from drying out, cover loosely with a paper towel. Alternatively, warm the entire dish covered in a 325°F oven for 15 to 20 minutes, then pour warmed vanilla bourbon sauce over before serving.
FAQs
Can I use fresh cinnamon rolls for the bread pudding?
Day-old or slightly stale cinnamon rolls or brioche work best because they absorb the custard without turning mushy. Fresh rolls might soak up the liquid too quickly and become overly soft, so letting them sit overnight really improves texture.
Is the bourbon necessary in the sauce?
The bourbon adds depth and warmth to the vanilla bourbon sauce, but it’s completely optional. You can easily substitute a splash of maple syrup or simply leave it out for a kid-friendly version that’s still rich and tasty.
Can I make this recipe dairy-free?
Yes! Use almond, oat, or coconut milk along with a non-dairy cream substitute. For the sauce, plant-based butter and coconut cream can replicate the creamy consistency, though the flavor profile will be slightly different but still delicious.
How do I prevent the bread pudding from drying out?
Make sure to soak your bread cubes long enough in the custard before baking, and watch the baking time closely so it doesn’t overcook. The slight jiggle in the center signals it’s done perfectly moist but set.
Can I add other mix-ins or flavors?
Absolutely! Feel free to experiment with dried cherries, chocolate chips, or toasted coconut. You can also sprinkle in some orange zest or swap nutmeg for allspice to tailor the flavor to your liking.
Final Thoughts
This Cinnamon Roll Bread Pudding with Vanilla Bourbon Sauce Recipe has a way of making cozy moments feel even warmer and celebrations feel more indulgent. It’s a timeless recipe that transforms simple ingredients into a luscious dessert you’ll want to revisit again and again. Give it a try—you’ll find it perfect for weekend breakfasts, holiday dinners, or anytime you need a special little treat to brighten your day.
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Cinnamon Roll Bread Pudding with Vanilla Bourbon Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This comforting baked cinnamon roll pudding transforms day-old cinnamon rolls or brioche into a luscious, custardy dessert perfect for brunch or a cozy treat. Soaked in a spiced egg and milk custard, baked until golden and puffed, and served warm with a rich vanilla bourbon sauce, it’s a delightful way to enjoy cinnamon rolls with a decadent twist.
Ingredients
Pudding Ingredients
- 6 cups cubed cinnamon rolls or brioche (slightly stale is best)
- 4 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) sugar
- 1/4 cup (50 g) brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1/2 cup raisins or chopped pecans (optional)
Vanilla Bourbon Sauce Ingredients
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) sugar
- 1/2 cup (100 g) brown sugar
- 1/2 cup (120 ml) heavy cream
- 1–2 tbsp bourbon (optional)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Prepare Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until fully combined and smooth.
- Combine Bread and Custard: Add the cubed cinnamon rolls or brioche to the custard mixture. If using, also add the raisins or chopped pecans. Toss everything gently to coat the bread evenly, then let it soak for 10 to 15 minutes to absorb the custard flavors.
- Bake the Pudding: Pour the soaked bread and custard mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 35 to 45 minutes, until the pudding is puffed up, golden brown on top, and jiggles slightly in the center.
- Make Vanilla Bourbon Sauce: While the pudding bakes, prepare the sauce by placing butter, sugar, brown sugar, and heavy cream in a saucepan. Simmer gently for 3 to 4 minutes, stirring constantly until the mixture is smooth and creamy. Remove from heat and stir in the bourbon (if desired), vanilla extract, and a pinch of salt.
- Serve: Serve the warm cinnamon roll pudding topped generously with the warm vanilla bourbon sauce. Optionally drizzle with leftover cinnamon roll icing or substitute bourbon with a splash of maple syrup for an extra layer of flavor.
Notes
- Using slightly stale cinnamon rolls or brioche is ideal as it soaks up the custard better without becoming mushy.
- Raisins or pecans are optional but add texture and extra flavor to the pudding.
- If avoiding alcohol, substitute bourbon with maple syrup or omit entirely.
- For extra indulgence, drizzle leftover cinnamon roll icing over the pudding before serving.
- This dish is perfect for weekend brunch or a cozy dessert during colder months.
