Cinnamon Roll Bread Pudding Breakfast Casserole
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?
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.
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
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
Ingredients
For the Bread Pudding:
- 6 cups (2.21 kg) cubed cinnamon rolls, homemade or store-bought, about 6 cinnamon rolls, left out overnight to stale
- 5 egg yolks
- 1 cup (220 g) light brown sugar
- 2 cups (476 ml) heavy cream
- ⅔ cup (162.67 ml) 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 (60 g) powdered sugar
- 4 teaspoons heavy cream
- ½ teaspoon (0.5 teaspoon) vanilla
Instructions
- Make the Bread Pudding: Preheat oven to 300 degrees F. Butter a 2-quart baking dish; set aside.
- 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.
- Pour the bread mixture into the prepared baking dish. Cover the dish with foil, and bake for 45 minutes.
- 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).
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I just made this recipe with some leftover cinnamon rolls from Christmas. I have to say that this is the best bread pudding I have ever made!! It is delicious! I threw some dried cranberries into the recipe because I love them. So glad I found this recipe
FABULOUS!!! I have made this at least a dozen times, it is one of the most requested things for pot lucks and parties. I use the majority of 2 tubes of regular sized refrigerated cinnamon rolls and use the icing that comes with them for the topping. I have found that the consistency is much better if you bake it a day before you want to eat it and then reheat it. To answer someone else’s question, I have also let it soak overnight before baking and it was just as good. Honestly it’s a pretty easy make for the attention it gets.
Eh…. It was okay, at best. The differing baking temperatures didn’t bake too well with my experience- I added raisins & they were burnt to a crisp, lol 😂 I’ll be looking for a different recipe next time.
Recipe sounds great. Since cinnamon rolls vary in size, how many cups of cut up rolls would this recipe use?
I didn’t have heavy cream so I used a can of lite coconut milk instead, with skim milk in place of the whole milk. It was delicious, but a bit mushy on bottom. I made a second pan and eliminated the whole milk, just using the lite coconut milk. I also didn’t make the icing, and it was still so good! Thanks for the recipe to use up several days old cinnamon rolls!
Do you ice the rolls after you bake them? Wasn’t sure if they sit out overnight with icing on them or not. Thanks.
Hi Tracy, The bread pudding is iced after it has been cooled for at least 30 minutes. However, if storing overnight, this should be stored in the refrigerator, per the recipe. Enjoy!
Hi. a quick question. When do we sprinkle the butter and sugar crumble? After baking it for 45 min or in the middle? If it is after baking for 45 min, then we bake for another 20-25 min after sprinkling the crumble?
Hi Nina, After baking it for 45 minutes, then yes, continue to bake.
I just made this yesterday for our annual Gasparilla Brunch and it was a complete hit! We packed the leftovers with us to the parade route and it held up nicely. It definitely saved some lives after a great fun filled day of Pirates and Beads!
These look so good. I can’t wait to try the recipe!
Can I make this in advance and refrigerate the bread pudding part overnight to put in the oven in the morning?
Hi Elizabeth, I think that would work just fine. If you do that, I would eliminate the soaking in step #2.
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!
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!
Hi! Can you use 1% milk instead of the cream?
Hi Angela, I would not recommend that substitution, as the mixture may be a bit too watery.
I LOVE THIS PUDDING, I HAVE A SIMILAR RECIPE ON MY BLOG.
MY CHILDREN LOVES TO !
This looks delicious! I love the smell of cinnamon rolls baking in the mornings.