Best 3 Stale Cinnamon Roll Bread Pudding Recipes

CINNAMON ROLL BREAD PUDDING

Steps:

• Place the cinnamon roll pieces into greased 9 x13-inch baking dish.
• Sprinkle the raisins and pecans over them.
• In large bowl, beat the milk, eggs, sugar and vanilla until well blended.
• Pour mixture over rolls.
• Cover and refrigerate overnight.
• Preheat oven to 350°.
• Dot the mixture with the butter slices.
• Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.
• Bake for 40-45 minutes or until bread pudding is set in center.
• To make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water.
• Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
• Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.
• Stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon.
• Remove from heat and stir in the vanilla.
• Serve warm sauce over bread pudding.

BREAD PUDDING MADE WITH CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
• Transfer cinnamon roll mix to a casserole dish and dot with butter.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

CINNAMON ROLL BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
• Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
• Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
• Pour mixture into the prepared baking dish. Cover with aluminum foil.
• Bake in the preheated oven until almost set, about 45 minutes.
• Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
• Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
• Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
• Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
• Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.