Cinnamon Roll Bread Pudding (Printable Version)

Creamy custard-soaked cinnamon swirl bread baked with vanilla and warming spices for a decadent treat.

# What You’ll Need:

→ Bread

01 - 8 slices cinnamon roll bread, cut into thick cubes

→ Dairy

02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 tablespoons unsalted butter, softened, plus extra for greasing

→ Eggs

05 - 4 large eggs

→ Sweeteners & Flavorings

06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Pinch of salt

→ Topping

11 - 2 tablespoons demerara or turbinado sugar (optional)
12 - 1/2 cup raisins or sultanas (optional)
13 - Powdered sugar, for dusting

# Directions:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish with butter.
02 - Place cinnamon roll bread cubes evenly in the dish, layering raisins or sultanas between slices if using.
03 - Whisk eggs, granulated sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until blended.
04 - Add whole milk and heavy cream to the egg mixture, whisking until smooth.
05 - Pour custard evenly over bread cubes, pressing gently to saturate all pieces. Let rest for 10 minutes to absorb.
06 - Dot surface with softened butter and sprinkle demerara sugar for added texture, if desired.
07 - Bake in preheated oven for 35 to 40 minutes, until custard is set and top turns golden brown.
08 - Remove from oven, allow to cool slightly, then dust with powdered sugar before serving warm.

# Top Tips:

01 -
  • It transforms day-old bread into something so luxurious you'll start buying cinnamon loaves just to use them this way.
  • The baking process fills your kitchen with the kind of smell that makes people ask what you're making before they even sit down.
  • It comes together in 20 minutes of actual work, then the oven does the rest while you sip coffee or do something else.
02 -
  • Don't skip the 10-minute soaking step; bread needs time to absorb custard, and rushing this is the difference between creamy pudding and dense bread.
  • The pudding continues to cook slightly as it cools, so remove it when there's still the tiniest wobble in the center—it firms up beautifully and stays custardy rather than turning rubbery.
  • Day-old bread works better than fresh; fresh bread disintegrates into mush, while bread with a day's age holds its structure against the custard.
03 -
  • Use truly good vanilla extract, not imitation; it makes a noticeable difference in the custard's depth and prevents any sharp edges in flavor.
  • If your custard looks slightly curdled when you first pour it, don't panic—strain it through a fine sieve and it'll come out silky smooth.
  • The pudding is done when a knife inserted off-center comes out with just a hint of custard clinging to it; this residual heat continues to cook the center as it rests.

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