This recipe for Cinnamon Roll Bread Pudding came about thanks to a snowstorm. One day, back when my husband worked in food service, a snow storm hit the area. Because of that storm, most of that day’s cinnamon rolls went unsold because very few customers came in for breakfast.
In food service, nothing goes to waste if at all possible, so the next morning, Jack made bread pudding using the day-old cinnamon rolls. This bread pudding became such a hit with his customers he was begged to prepare it from that day forward as a regular menu offering – which of course, he did.
We’ve added a delicious bourbon sauce as part of this recipe which perfectly complements the sweet cinnamon roll flavors of the pudding. Served warm out of the oven – this bread pudding is divine!
- 8 cinnamon rolls that are a day-old cut into large cubes (see cinnamon roll recipe here)
- 1 quart milk
- 3 eggs
- 1 egg yolk
- 1 cup heavy cream
- 2 cups sugar
- 2 tablespoons vanilla
- ¼ teaspoon allspice
- Pinch of freshly ground nutmeg
- 1 additional cup of milk
- 3 tablespoons melted butter
- 1 stick of butter
- 1 cup brown sugar
- 1 egg
- ½ cup heavy cream
- ½ cup bourbon
- 1 teaspoon vanilla
- Pinch of nutmeg
- To prepare the bread pudding, cut the cinnamon rolls into large cubes and place in a large bowl.
- Pour in one quart of milk and press into rolls so they absorb all of the liquid.
- In a separate bowl, beat eggs, egg yolk, cream, sugar, vanilla, allspice, nutmeg and the additional cup of milk.
- Add egg mixture into cinnamon roll mixture and stir gently. (Try not to break up the rolls too much as you stir.)
- Coat the bottom and sides of a 13x9 inch glass baking dish with melted butter and pour in the egg and cinnamon roll mixture.
- Bake for 45 minutes at 375 degrees, then 15 minutes at 325 degrees or until set. (A tooth pick inserted should come out clean.)
- While pudding is baking, start bourbon sauce by melting butter in a medium sauce pan.
- Beat sugar, egg and cream in a separate bowl and slowly add to melted butter. Stir to combine and cook over very low heat until thickened, about ten minutes. Important: Keep heat low or mixture will break.
- Add in bourbon, vanilla and nutmeg and remove from the heat. Stir to combine and let cool. If sauce starts to separate, whip briskly as it cools until the sauce is stable.
- Pour bourbon sauce over individual portions of bread pudding and serve.
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