Cinnamon Bun Bread Pudding Recipes

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CINNAMON ROLL BREAD PUDDING



Cinnamon Roll Bread Pudding image

Make and share this Cinnamon Roll Bread Pudding recipe from Food.com.

Provided by OceanIvy

Categories     Dessert

Time P1DT1h

Yield 15 serving(s)

Number Of Ingredients 12

6 -8 day-old cinnamon rolls, torn to small pieces (about 12 cups)
1/3 cup raisins
1/3 cup chopped pecans
1 quart milk
5 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup butter or 1/4 cup margarine, sliced
1 1/3 cups whipping cream
1/2 cup sugar, divided
4 egg yolks
1 teaspoon vanilla extract

Steps:

  • Place the cinnamon roll pieces into greased 9 x13-inch baking dish.
  • Sprinkle the raisins and pecans over them.
  • In large bowl, beat the milk, eggs, sugar and vanilla until well blended.
  • Pour mixture over rolls.
  • Cover and refrigerate overnight.
  • Preheat oven to 350°.
  • Dot the mixture with the butter slices.
  • Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.
  • Bake for 40-45 minutes or until bread pudding is set in center.
  • To make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water.
  • Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
  • Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.
  • Stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon.
  • Remove from heat and stir in the vanilla.
  • Serve warm sauce over bread pudding.

CINNAMON BUN BREAD PUDDING



Cinnamon Bun Bread Pudding image

A recipe from The Recipe Girl Cookbook. I made half the recipe in a loaf pan and it turned out so good. And I added the optional raisins.

Provided by Boomette

Categories     Dessert

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 11

7 -8 cups cubed day-old French bread, you can use brioche (I used a leftover of baguette) or 7 -8 cups challah, with success
3 cups whole milk (I used 1% milk)
4 large eggs
1/2 cup white sugar (I used splenda)
1/2 cup packed light brown sugar (I used a little bit less)
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup white sugar
1/4 cup packed light brown sugar
2 tablespoons salted butter, melted
1/2 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 325°F Spray an 8-inch square pan with nonstick spray.
  • To prepare the pudding, place the bread cubes in the prepared pan. In a medium bowl, whisk together the milk, eggs, sugars, vanilla and cinnamon. Pour over the bread cubes in the pan.
  • To prepare the topping, in a medium bowl, combine the topping ingredients. Crumble the topping over the top of the pudding.
  • Bake for 45 to 55 minutes, or until the custard is set, a knife inserted into the center of the pudding should come out fairly clean and the top is beginning to brown. Let the pudding cool for 15 minutes. Slice and serve warm.
  • Change it up : Classic cinnamon buns often contain nuts and/or raisins. Sprinkle nuts or raisins into the bread pudding if you'd like.

Nutrition Facts : Calories 243.1, Fat 7.3, SaturatedFat 3.8, Cholesterol 97.6, Sodium 94.5, Carbohydrate 39.1, Fiber 0.1, Sugar 38.8, Protein 5.4

CINNAMON ROLL BREAD PUDDING



Cinnamon Roll Bread Pudding image

A twist on a classic recipe. I've made this for breakfast and dessert and my family loves it!

Provided by Amy Lawler

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 10h30m

Yield 10

Number Of Ingredients 17

cooking spray
1 (12.4 ounce) package refrigerated cinnamon rolls with icing (such as Pillsbury™ Grands!™)
2 cups heavy whipping cream
1 cup light brown sugar
⅔ cup whole milk
5 egg yolks
2 teaspoons vanilla extract
¾ teaspoon ground cinnamon
1 pinch salt
2 tablespoons white sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter, at room temperature
2 tablespoons butter
½ cup white sugar
1 tablespoon cornstarch
1 cup milk
¼ cup bourbon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
  • Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
  • Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
  • Pour mixture into the prepared baking dish. Cover with aluminum foil.
  • Bake in the preheated oven until almost set, about 45 minutes.
  • Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
  • Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
  • Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
  • Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.

Nutrition Facts : Calories 543.7 calories, Carbohydrate 56.8 g, Cholesterol 189.5 mg, Fat 32 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 17.8 g, Sodium 346.4 mg, Sugar 35.9 g

SUNNY'S EASY CINNAMON ROLL BREAD PUDDING



Sunny's Easy Cinnamon Roll Bread Pudding image

Provided by Sunny Anderson

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Two 12.4-ounce tubes refrigerated cinnamon rolls
Nonstick cooking spray, for the pan
One 15-ounce can fruit cocktail in syrup
1 1/4 cups whole milk
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/2 teaspoon vanilla extract
4 large eggs, beaten
1 tablespoon whole milk
2 teaspoons espresso powder
Cinnamon sugar, for dusting
4 cups coffee, brewed how you like it!

Steps:

  • For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
  • Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
  • In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
  • Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
  • For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
  • Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.

CINNAMON ROLL BREAD PUDDING



Cinnamon Roll Bread Pudding image

Provided by Aida Mollenkamp

Categories     dessert

Time 2h5m

Yield 12 servings

Number Of Ingredients 9

2 cups whole milk
3/4 cup heavy cream
4 large eggs
1/2 cup granulated sugar plus 1 tablespoon for garnish
1/3 cup nut-flavored liqueur (recommended: Di Saronno or Frangelico)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
7 cups large dice cinnamon challah (or plain challah or brioche plus 2 teaspoons ground cinnamon) (about 10 ounces challah)
1 cup walnuts, toasted and coarsely chopped

Steps:

  • Heat the oven to 350 degrees F and arrange a rack in middle.
  • Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.
  • Meanwhile, bring about 8 cups water to a simmer over medium-high heat.
  • Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature.

SLOW-COOKER CINNAMON ROLL PUDDING



Slow-Cooker Cinnamon Roll Pudding image

A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 6 servings.

Number Of Ingredients 9

8 cups cubed day-old unfrosted cinnamon rolls
4 large eggs
2 cups whole milk
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup raisins
Vanilla ice cream, optional

Steps:

  • Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low until a knife inserted in the center comes out clean, about 3 hours. If desired, serve with ice cream.

Nutrition Facts : Calories 570 calories, Fat 27g fat (10g saturated fat), Cholesterol 226mg cholesterol, Sodium 468mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 3g fiber), Protein 13g protein.

CINNAMON BREAD PUDDING



Cinnamon Bread Pudding image

From Amsterdam, New York, Emma Magielda shares this dessert that's different and delicious. "I've used this recipe for more than 10 years," she says.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 7

12 slices cinnamon bread, crusts removed
3 ounces semisweet chocolate, chopped
2 cups half-and-half cream
1 cup milk
4 eggs
3/4 cup sugar
1-1/2 teaspoons vanilla extract

Steps:

  • Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. , In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling. , In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. , Cover and microwave at 50% power for 9-11 minutes or until a knife inserted in the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts :

BREAD PUDDING MADE WITH CINNAMON ROLLS



Bread Pudding Made with Cinnamon Rolls image

Nothing beats this on a fall morning, like Thanksgiving, to get you in the mood for football! It also helps you get rid of all those cinnamon rolls getting stale that you brought home 3 days ago.

Provided by Kellidd

Categories     Main Dish Recipes     Casserole Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

2 (12 fluid ounce) cans evaporated milk
1 (4.3 ounce) package instant vanilla pudding mix
½ teaspoon almond extract
½ teaspoon pumpkin pie spice
1 pound cinnamon rolls, torn into pieces
1 ½ cups raisins
¼ cup pecans
¼ cup butter, cut into small pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  • Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
  • Transfer cinnamon roll mix to a casserole dish and dot with butter.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 561.2 calories, Carbohydrate 77.2 g, Cholesterol 79.6 mg, Fat 25 g, Fiber 2.9 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 578.6 mg, Sugar 39.4 g

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From abajillianrecipes.com


CINNAMON ROLL-PEAR BREAD PUDDING RECIPE - PILLSBURY.COM
2021-04-26 Grease bottom and sides of 9-inch square pan with 1 teaspoon of the butter. 2. Meanwhile in medium bowl, beat sweetened condensed milk, 1/2 cup water, the eggs, vanilla and nutmeg with whisk until well blended. 3. With serrated knife, cut each cinnamon roll in half, forming 2 layers. Place layers, cut sides up, in bottom of square pan ...
From pillsbury.com


CINNAMON ROLL BREAD PUDDING RECIPE - BROWN EYED BAKER
2014-02-13 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 ...
From browneyedbaker.com


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