Cinnamon Roll Bread Pudding Breakfast Casserole

Cinnamon Roll Bread Pudding Breakfast Bake | browneyedbaker.com #recipe

I’ll be honest. The whole notion of “breakfast in bed” has been totally lost on me. I never made my parents breakfast in bed growing up. I have never been made breakfast in bed. That might be a blessing, as a breakfast in bed with two larger-than-life Golden Retrievers, one of whom is hopelessly addicted to food, could be a very messy disaster. However, breakfast in the kitchen is something I can totally get behind. More specifically, an extra-special breakfast on an extra-special day is a fantastic way to start the day.

While most Valentine’s Day food is centered around extravagant dinners and indulgent desserts, I think breakfast deserves a fair shake. Often times, how our morning gets started sets the tone for how the rest the day develops. What better way to start off your Valentine’s Day than with a warm, soul-satisfying breakfast?

Cinnamon Roll Bread Pudding Breakfast Bake | browneyedbaker.com #recipe

This recipe was inspired by a very similar one over at The Cozy Apron - using cinnamon rolls in place of bread for a bread pudding is simply genius! I went with that idea and adapted my very favorite bread pudding recipe [bourbon bread pudding], omitting the booze and giving it a cinnamon roll makeover. Simply put, this is phenomenal.

Cinnamon Roll Bread Pudding Breakfast Bake | browneyedbaker.com #recipe

You could go all-in and make the cinnamon rolls from scratch, or you can use your favorite store-bought ones. The key is to leave them out to get a little stale, so that they soak up all of that good custard. I am also begging you not to skip the icing. It only takes about a minute to whisk together and really puts the finishing touch on this breakfast. I went ahead and added a drizzle of maple syrup, as well, because… why not?!

If I were passing out Valentines tomorrow, I would be dropping one in each of your decorated shoeboxes! I hope you have a wonderful day filled with love! xo

Cinnamon Roll Bread Pudding Breakfast Bake | browneyedbaker.com #recipe

One year ago: Flourless Chocolate Cake
Two years ago: Baked Hot Chocolate
Three years ago: Boston Cream Pie
Six years ago: Thin n’ Crispy Pizza Crust

Cinnamon Roll Bread Pudding Breakfast Casserole

Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: 65 minutes

Total Time: 1 hour 25 minutes

A bread pudding using cinnamon rolls that tastes just like baked French toast.

Ingredients:

For the Bread Pudding:
6 to 7 cups cubed cinnamon rolls (homemade or store-bought), about 6 cinnamon rolls, left out overnight to stale
5 egg yolks
1 cup light brown sugar
2 cups heavy cream
⅔ cup 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 powdered sugar
4 teaspoons heavy cream
½ teaspoon vanilla

Directions:

1. Make the Bread Pudding: Preheat oven to 300 degrees F. Butter a 2-quart baking dish; set aside.

2. In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla extract, ¾ teaspoon cinnamon and salt. Toss in the stale cinnamon roll cubes until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally.

3. Pour the bread mixture into the prepared baking dish. Cover the dish with foil, and bake for 45 minutes.

4. Meanwhile, mix the granulated sugar and remaining ¼ teaspoon cinnamon in a small bowl. Using your fingers, pinch the butter into the sugar mixture until the crumbs are the size of small peas. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is set, 20 to 25 minutes. Increase the oven temperature to 450 degrees F and bake until the top of the pudding forms a golden crust, about 2 minutes. Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).

5. Make the Icing: Whisk together the powdered sugar, heavy cream and vanilla until smooth. If necessary, add a teaspoon of powdered sugar or heavy cream at a time to achieve a drizzling consistency. Using a spoon, drizzle the icing over the cinnamon roll bread pudding. Serve immediately. Leftovers should be stored, covered, in the refrigerator, for up to 3 days.

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43 Responses to “Cinnamon Roll Bread Pudding Breakfast Casserole”

  1. Amanda Nelson on February 13, 2014 at 12:12 am

    This is incredible – I’ve never seen a recipe like this and it is truly creative. I’m so excited about this..

    Reply

  2. The Macadame on February 13, 2014 at 2:20 am

    Such a good idea – you’re so creative!!!!!
    The Macadame. xx
    http://www.creamstop.com

    Reply

  3. Averie @ Averie Cooks on February 13, 2014 at 2:50 am

    I love bread pudding and make ahead desserts or things with sauce that the bread soaks it up – SO GOOD! Mmm! Looks wonderful! Pinned

    Reply

  4. Emily on February 13, 2014 at 3:16 am

    I make something very similar to this for my family on special ocassions. My cheat – Trader Joe’s Cinnamon Bread (they make a with and without raisins loaf). Leave it out for a day or two and you are ready to bake! So easy!

    Reply

  5. Belinda@themoonblushbaker on February 13, 2014 at 5:18 am

    Yep This is what I do all the time to stale sweet bread, it is such a great way to make dinner fancy and reduce waste. I like to make them in individual muffin tins and heat them up with a custard. So good and that slice is mouthwatering

    Reply

  6. Jessica @ Portuguese Girl Cooks on February 13, 2014 at 7:13 am

    This looks so incredibly good and I would just about die for some right now!

    Reply

  7. bluebellish on February 13, 2014 at 7:53 am

    Hi…..can we make this over night in the trusty crockpot?

    Reply

    • Michelle on February 13th, 2014 at 8:11 am

      I’ve actually never made a bread pudding in the crockpot, so I can’t say for sure how it would turn out. If you try it, definitely report back!

      Reply

  8. Michelle on February 13, 2014 at 8:19 am

    Now that you mention it, I would rather have a fabulous Valentine’s Day BREAKFAST over dinner & dessert (although those are pretty good too – Let’s just celebrate at each meal :D ), and I love your idea of Cinnamon Roll Bread Pudding. Thanks for the idea and recipe. Off to locate some cinnamon rolls . . . a trip to Oakmont Bakery??? :)

    Reply

  9. Winter on February 13, 2014 at 9:08 am

    Wow, this looks so good. I’ve never made a bread pudding because I have a mental block against it, but this just may convince me to give it a try!!

    Reply

    • Kimber on August 7th, 2014 at 3:24 pm

      Hi, Winter. I’m from South Mississippi, and like you, I was always squeamish when it came to bread pudding, which is pretty much a sin down here. I’d only ever had a couple of bites before and it was always soggy and squishy. I’m a texture eater, so given these qualities, I never liked it. However, I make one substitution that makes a world of difference. The secret is to use a whole loaf of French bread instead of sliced bread. The bread is drier to begin with, and the thick crust keeps it from getting soggy. Finally, I toast the bread for 7-9 minutes in the oven on low heat to really dry it out.

      Reply

  10. jen on February 13, 2014 at 9:48 am

    O-M-GEEEEEEEEEEEEEEEEEEEEEEEEEEE.

    Reply

  11. Robin Christensen on February 13, 2014 at 9:56 am

    That looks downright SINFUL! Can’t WAIT to try it! :-)

    Reply

  12. Katrina @ Warm Vanilla Sugar on February 13, 2014 at 9:58 am

    Anything “cinnamon roll” is the best – this looks awesome!

    Reply

  13. Helen Cassidy Page on February 13, 2014 at 11:46 am

    Your blog is one of the few things I read first thing in the morning and am addicted to the Friday Things. About the bread pudding, you have almost pushed me over the edge. I’ve been promising myself for years I would write a bread putting cookbook because I love all things bread pudding, sweet and savory. I have made a delish apple bread pudding using croissants instead of bread. You can use anything.
    Love, a huge fan.

    Reply

  14. Luci Stoddard on February 13, 2014 at 12:04 pm

    This cinnamon roll bread pudding looks deeeelicious!! I shy away from bread pudding because to me…bread and pudding…. it doesn’t sound like it goes together. My daughter keeps telling me not to think of it that way, it’s not bread AND pudding, it’s its own thing. I think your recipe has convinced me. I just wish someone would make it for me! lol

    Reply

  15. Chandana on February 13, 2014 at 12:18 pm

    Wow Michelle, I was just thinking that I would love to try and make Cinnamon Rolls, just couple of days ago and that I need to find a good recipe for them. And this morning I this email from you! So I did a search in your recipe box to see if you had one and then one you that you really seem to like is the one that has the cream cheese in the dough? A recipe you had shared in 2009 .. would that still be your top recipe for Cinnamon Rolls? Now I have two to make, the rolls first and then the pudding! The list keeps getting longer!!
    Thank you!

    Reply

    • Michelle on February 15th, 2014 at 9:00 pm

      Hi Chandana, I do love the cream cheese cinnamon rolls, but if you are making them to use in this recipe, I would actually recommend the original one, as they would dry out a little better for use in bread pudding.

      Reply

  16. Michael on February 13, 2014 at 12:32 pm

    Hi Michelle,

    First of all, sincere thanks for the love you’ve given to Ingrid’s (my wife) recipe! I can vouch for the “genius”, as I’ve got a few extra pounds to show for it! ;)

    I wanted to let you know though, that her site is “The Cozy Apron” not “The Cozy Kitchen”.

    Anyway, we love you! And again, totally appreciate the shout-out! Looks like you truly rocked the recipe Brown-Eyed style!!

    Reply

  17. Taylee @ twist me fit on February 13, 2014 at 12:41 pm

    I’ve never been made breakfast in bed either, and have no desire! I’d rather walk just a couple steps to the table… :-)

    Reply

  18. Liz @ Tip Top Shape on February 13, 2014 at 12:53 pm

    I’ve never had breakfast in bed, either. I don’t think I’d be a fan of it, though! The thought of crumbs in my bed makes me all sorts of anxious. This bread pudding looks amazing!!

    Reply

  19. Shikha @ Shikha la mode on February 13, 2014 at 2:52 pm

    Who would ever skip the icing? This looks like a great idea – I love using croissants personally and then dousing them in bourbon and custardy happiness, and I love this version too!

    Reply

  20. Jamie@Milk n Cookies on February 13, 2014 at 5:44 pm

    I didn’t think there was a way to make bread pudding more decadent, but you’ve definitely done so. This looks like a very indulgent way to celebrate Valentine’s Day, or any morning!

    Reply

  21. Kevin @ Closet Cooking on February 13, 2014 at 5:58 pm

    This would be amazing for breakfast!

    Reply

  22. Vicki @ WITK on February 13, 2014 at 6:14 pm

    This is the best idea ever! I’ve made baked french toast with cinnamon raisin bread, I have to imagine it’s like that, only more delicious. Especially once you add cream cheese frosting :) I would totally go for this in place of a fancy V-day dinner.

    Reply

  23. kloesunny @ kloeskitchen.wordpress.com on February 13, 2014 at 8:55 pm

    Oh my! This looks positively AMAZING!!!! I can not wait to try this recipe. :)

    Reply

  24. Chandra@The Plaid & Paisley Kitchen on February 13, 2014 at 9:50 pm

    I think I just died and went to breakfast heaven!

    Reply

  25. Lily (A Rhubarb Rhapsody) on February 13, 2014 at 10:30 pm

    I love that you’ve deemed this breakfast! :D Wickedly decadent, just the way breakfast should be once in a while.

    Reply

  26. Margaret Pounder on February 14, 2014 at 9:39 am

    Just made this, and the sugar and butter mixture doesn’t go to size of peas, it turns into mush. Is it really tablespoons of butter ??

    thanks for any help

    Reply

    • Michelle on February 15th, 2014 at 9:32 pm

      Hi Margaret, Yes. It certainly should not be mush. Was your butter chilled? If it was too soft, I could see it maybe being mushy.

      Reply

  27. Mari @ Oh, Sweet & Savory on February 14, 2014 at 1:08 pm

    Genius: bread pudding for breakfast! Love! Thank you, thank you, for the inspiration!

    Reply

  28. Jenn @ Cakes, Cookies, and Pie Oh My! on February 14, 2014 at 7:16 pm

    I’m running to the store right now to grab the ingredients!! Looks super good!!

    Reply

  29. Leeta on February 14, 2014 at 10:18 pm

    Can I substitute buttermilk for whole milk?

    Reply

    • Michelle on February 15th, 2014 at 9:29 pm

      Hi Leeta, I have not tried using buttermilk, and I’m not sure how it would affect the final taste/texture. If you try it, let me know how it turns out!

      Reply

  30. Kira - HealthAble Old Soul on February 15, 2014 at 11:05 am

    This kind of reminds me of a fresh french toast, but I got to say… I have heard much better things about Bread Puddings!

    Reply

  31. David @ From Ballparks to BBQ on February 18, 2014 at 4:27 pm

    This looks delicious! I love the smell of cinnamon rolls baking in the mornings.

    Reply

  32. LATIFA on February 19, 2014 at 11:14 am

    I LOVE THIS PUDDING, I HAVE A SIMILAR RECIPE ON MY BLOG.
    MY CHILDREN LOVES TO !

    Reply

  33. Angela on February 20, 2014 at 11:37 am

    Hi! Can you use 1% milk instead of the cream?

    Reply

    • Michelle on February 20th, 2014 at 10:59 pm

      Hi Angela, I would not recommend that substitution, as the mixture may be a bit too watery.

      Reply

  34. Andi on February 21, 2014 at 10:17 pm

    I made this for my family on Sunday morning. I got a single serving before my husband and boys gobbled up the rest. It was delicious!

    Reply

  35. Julie on February 22, 2014 at 12:13 pm

    I made this for breakfast this morning and it was a hit! The best part are the crispy edges so don’t skip the high heat section. (I actually had to leave it longer than suggested to get the crust.) Thanks for sharing!

    Reply

  36. Elizabeth on March 9, 2014 at 3:38 pm

    Can I make this in advance and refrigerate the bread pudding part overnight to put in the oven in the morning?

    Reply

    • Michelle on March 9th, 2014 at 9:45 pm

      Hi Elizabeth, I think that would work just fine. If you do that, I would eliminate the soaking in step #2.

      Reply

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