Cinnamon Roll Bread Pudding

There's something about the smell of cinnamon that stops me mid-morning, makes me pause whatever I'm doing. Years ago, I grabbed a loaf of cinnamon roll bread on impulse at the bakery, thinking I'd toast it for breakfast, but halfway through the week it was going stale. Rather than toss it, I crumbled it into a baking dish, whisked together eggs and cream, and baked it until the kitchen filled with that particular warmth that cinnamon promises. That improvised pudding—golden, custardy, studded with soft bread—became the thing I now make when I want comfort that feels almost elegant.

I made this for my neighbor once, bringing over a warm square still steaming from the oven, and she asked if I'd been holding out on her all these years. The pudding was at that perfect point—custardy underneath, the bread soft but still holding its shape, the top bronzed and slightly crisp. She ate it standing at her kitchen counter with a fork, eyes closed, and that's when I knew this recipe was worth keeping around.

Ingredients

• Cinnamon roll bread: Use thick cubes from a good quality loaf—the swirls of cinnamon through each piece are what make this special, creating little pockets of flavor throughout the custard.
• Eggs: These bind everything together and create the custard's silky texture; make sure they're room temperature so they whisk smoothly.
• Whole milk and heavy cream: The combination matters—whole milk keeps it from being too heavy, while the cream adds the richness that makes this feel indulgent.
• Granulated sugar: Sweetens the custard gently; don't skip it even if your bread is sweet, as it balances the spices.
• Vanilla extract: A good vanilla amplifies the custard's depth and rounds out the cinnamon and nutmeg.
• Ground cinnamon and nutmeg: These echo the bread's flavor and warm the entire dish from the inside out.
• Demerara sugar: Sprinkled on top, it creates a subtle crunch that contrasts beautifully with the soft pudding underneath.
• Raisins or sultanas: Optional but worthwhile—they plump up as they soak and add little bursts of sweetness.

Instructions

Prepare the dish:

Heat your oven to 350°F and butter a medium baking dish until the bottom and sides are well coated. This prevents sticking and adds subtle flavor to the edges.

Layer the bread:

Cut your cinnamon bread into thick, uneven cubes—some bigger than others is fine, even preferable. Scatter them in the dish, tossing in raisins as you go if you're using them.

Make the custard:

In a large bowl, whisk eggs and sugar together until they're pale and slightly thick, about a minute of steady whisking. Add vanilla, cinnamon, nutmeg, and salt, then whisk in the milk and cream until the mixture is smooth and homogeneous.

Soak the bread:

Pour the custard slowly and evenly over the bread, pressing gently with the back of a spoon to help each piece absorb the liquid. Let it sit for 10 minutes—this is crucial, as the bread needs time to drink in the custard.

Top and bake:

Dot the surface with small pieces of softened butter and sprinkle demerara sugar across the top for crunch. Bake for 35 to 40 minutes until the custard is just set but still has a slight jiggle in the center, and the top turns deep golden brown.

Cool and finish:

Let it rest for 5 to 10 minutes after coming out of the oven—this helps it set properly. Dust generously with powdered sugar just before serving while it's still warm.

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The first time someone I loved tasted this warm from the oven, with a scoop of vanilla ice cream melting into the pudding, they closed their eyes like they were listening to music. In that moment I understood that dessert isn't really about the ingredients—it's about the decision to make something warm and generous for the people you're with.

Making It Your Own

This pudding is forgiving and adaptable, which is part of why I keep returning to it. If you can't find proper cinnamon roll bread, a brioche or challah with cinnamon swirls works beautifully, or even thick slices of regular cinnamon swirl bread torn into chunks. I've made it with cranberries instead of raisins on a winter evening, and the tartness against the sweet custard felt like a small revelation. The demerara sugar is optional but truly changes the texture—it caramelizes slightly during baking and gives you something to bite through before you hit the soft custard beneath.

Serving and Storing

Serve this warm or at room temperature, though I'm partial to warm—the pudding is more custardy and comforting that way. It's wonderful on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or a thin drizzle of caramel sauce elevates it into something that feels restaurant-quality. Leftovers keep for a day or two covered in the refrigerator and reheat gently in a low oven, though I rarely have leftovers.

The Comfort of Simple Elegance

What strikes me most about this recipe is how it takes something ordinary—bread that's past its prime, eggs, cream—and transforms it into something that feels indulgent and special. It's the kind of dessert that works for a casual dinner with friends or a quiet morning when you want to feel like you're taking care of yourself. The beauty is in its simplicity: no fancy techniques, no rare ingredients, just the understanding that sometimes the best food comes from working with what you have and applying a little warmth and patience.

• Make this the day before if you're serving guests; it reheats beautifully and you'll have one less thing to worry about.
• A pinch of cardamom or a tiny grating of fresh nutmeg on top just before serving adds an unexpected touch of elegance.
• This pudding loves being shared, so double the recipe and bake it in a larger dish if you're feeding more than six people.

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This is the dessert I return to when I want to feel like I've done something kind for the people I'm feeding, because in many ways I have. It's comfort in a baking dish, warm spice and soft bread held together by something as simple as eggs and cream.

Frequently Asked Questions

→ Can I use other bread types?

Yes, brioche or challah swirled with cinnamon work well for a rich, tender texture.

→ What can I substitute for raisins?

Dried cranberries, chopped pecans, or sultanas provide excellent alternatives for added flavor and texture.

→ How do I achieve a crunchy topping?

Sprinkle demerara or turbinado sugar on top before baking to add a caramelized, crunchy finish.

→ Is it best served warm or cold?

Warm serving enhances the custard’s creaminess and the comforting spice aroma; dust with powdered sugar for extra appeal.

→ How should leftovers be stored and reheated?

Store refrigerated in an airtight container and gently reheat in the oven or microwave until warmed through.