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Cinnamon Bun Bread Pudding – An Easy Overnight Brunch Recipe

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This Cinnamon Bun Bread Pudding is a decadent and easy overnight brunch recipe that transforms stale cinnamon rolls into a custardy, flavorful dessert-style breakfast. By soaking cinnamon roll cubes in a rich custard made from egg yolks, heavy cream, and warm spices, then baking until golden and set, this dish captures the best parts of cinnamon buns in a comforting pudding form. Finished with a simple vanilla icing drizzle, it’s perfect for holiday mornings or special occasions.

Ingredients

For the Bread Pudding:

  • 6 cups (2.21 kg) cubed cinnamon rolls, homemade or store-bought, about 6 cinnamon rolls, left out overnight to stale
  • 5 egg yolks
  • 1 cup (220 g) light brown sugar
  • 2 cups (476 ml) heavy cream
  • ⅔ cup (162.67 ml) whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon, divided
  • Pinch of salt
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, cubed and chilled

For the Icing:

  • ½ cup (60 g) powdered sugar
  • 4 teaspoons heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the cinnamon roll cubes: Slice your cinnamon rolls into 1-inch cubes. It's important they are slightly stale to absorb the custard without becoming too mushy. Leaving them out overnight helps achieve this texture.
  2. Make the custard mixture: In a large mixing bowl, whisk together the 5 egg yolks with 1 cup light brown sugar until smooth. Slowly add in 2 cups heavy cream, ⅔ cup whole milk, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, and a pinch of salt. Mix until fully combined to create a rich custard.
  3. Combine bread and custard: Add the cubed cinnamon rolls to the custard mixture, gently folding to ensure every piece is soaked well. Allow the bread to soak in the custard for at least 15-20 minutes so the flavors meld and the cubes become saturated.
  4. Prepare for baking: Preheat your oven to 350°F (175°C). Butter a baking dish with 2 tablespoons of the chilled unsalted butter. Pour the soaked bread and custard mixture into the dish, spreading evenly.
  5. Top with butter and sugars: Sprinkle the remaining ½ teaspoon ground cinnamon and 2 tablespoons granulated sugar evenly over the top. Dot the surface with the remaining 2 tablespoons of cubed chilled unsalted butter to add richness and help create a golden crust.
  6. Bake the bread pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes until the custard is set and the top is golden brown. A knife inserted in the center should come out mostly clean but moist.
  7. Prepare the icing: While the pudding bakes, whisk together ½ cup powdered sugar, 4 teaspoons heavy cream, and ½ teaspoon vanilla extract until smooth and pourable.
  8. Serve: Let the bread pudding cool slightly. Drizzle the vanilla icing over warm portions just before serving for a luscious finish.

Notes

  • Using stale cinnamon rolls is key to prevent sogginess—fresh rolls may become too mushy.
  • You can substitute half-and-half for whole milk and heavy cream for a lighter pudding.
  • This pudding can be made the night before, covered and refrigerated, then baked fresh the next morning.
  • Top with chopped nuts or fresh fruit for added texture and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.

Find it online: https://recipethrive.com/cinnamon-bun-bread-pudding-an-easy-overnight-brunch-recipe/