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
Scale
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.
