Cinnamon Roll Breakfast Bread Pudding Recipe

Introduction

This Cinnamon Roll Breakfast Bread Pudding is a delightful twist on classic cinnamon rolls, combining soft brioche bread with a rich, spiced custard. Finished with a creamy cream cheese glaze, it’s perfect for a cozy weekend brunch or special occasion breakfast.

Ingredients

• 8 cups cubed day-old brioche or challah bread (approximately 400 g)
• 2 cups whole milk
• 1 cup heavy cream
• 5 large eggs
• 4 tablespoons unsalted butter, melted
• 2/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1/2 cup chopped pecans or walnuts
• 1/2 cup raisins
• 4 ounces softened cream cheese
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or non-stick spray.
2. Step 2: Evenly distribute the cubed bread into the prepared baking dish. If using, sprinkle the chopped pecans or walnuts and raisins over the bread.
3. Step 3: In a large mixing bowl, thoroughly whisk together the eggs, whole milk, heavy cream, brown sugar, granulated sugar, ground cinnamon, vanilla extract, salt, and melted butter until smooth.
4. Step 4: Gently pour the custard mixture over the bread cubes, ensuring even coverage. Press down lightly to help the bread absorb the custard. Let it rest for 10 minutes.
5. Step 5: Bake uncovered for 40 to 45 minutes, or until the center is set and the top is golden brown.
6. Step 6: While the bread pudding bakes or cools slightly, beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, and beat until creamy and pourable.
7. Step 7: Drizzle the cream cheese glaze generously over the warm bread pudding just before serving.

Tips & Variations

• Use day-old bread for best texture, as fresh bread may become too mushy when soaked.
• Substitute pecans with walnuts or omit nuts for a nut-free version.
• Add a pinch of nutmeg or orange zest to the custard mixture for extra flavor.
• For a dairy-free option, use plant-based milk and butter alternatives.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm. The glaze is best added fresh, so you may want to prepare extra glaze or drizzle it only on servings to be eaten right away.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can assemble the bread pudding the night before and refrigerate it overnight. Bake it the next morning, adding a few extra minutes to the baking time if it’s chilled.

What can I use instead of cream cheese glaze?

If you prefer, a simple powdered sugar glaze with milk and vanilla or a drizzle of maple syrup also complements this bread pudding nicely.

Cinnamon Roll Breakfast Bread Pudding Recipe

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★★★★★

4.7 from 140 reviews

• Author: Jack
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Cinnamon Roll Breakfast Bread Pudding transforms day-old brioche or challah into a luscious, custardy delight inspired by the flavors of cinnamon rolls. Topped with a creamy cream cheese glaze and studded with nuts and raisins, this comforting baked dish is perfect for a decadent breakfast or brunch treat.

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Ingredients

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Bread Pudding

• 8 cups cubed day-old brioche or challah bread (approximately 400 g)
• 2 cups whole milk
• 1 cup heavy cream
• 5 large eggs
• 4 tablespoons unsalted butter, melted
• 2/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1/2 cup chopped pecans or walnuts
• 1/2 cup raisins

Cream Cheese Glaze

• 4 ounces softened cream cheese
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat and Prepare Dish. Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and ensure easy serving.
2. Assemble Base Layer. Evenly distribute the cubed brioche or challah bread into the prepared baking dish. Sprinkle the chopped pecans or walnuts and raisins over the top, if using, to add texture and natural sweetness.
3. Create Custard Mixture. In a large bowl, thoroughly whisk together eggs, whole milk, heavy cream, brown sugar, granulated sugar, ground cinnamon, vanilla extract, salt, and melted butter until smooth and well combined, forming a rich custard base.
4. Soak the Bread. Gently pour the custard mixture evenly over the bread cubes, pressing down slightly to help the bread absorb the custard thoroughly. Let the mixture rest for 10 minutes to soak in fully.
5. Bake the Bread Pudding. Place the baking dish uncovered in the preheated oven. Bake for 40 to 45 minutes until the custard is set in the center and the top turns a deep golden brown, indicating doneness.
6. Prepare the Glaze. While the bread pudding bakes or cools slightly, beat the softened cream cheese in a bowl until smooth. Gradually add powdered sugar, milk, and vanilla extract; continue beating until the glaze is creamy and pourable.
7. Glaze and Serve. Drizzle the cream cheese glaze generously over the warm bread pudding just before serving to add a luscious finishing touch.

Notes

• Day-old bread is preferred because it absorbs the custard better without becoming too soggy.
• You can substitute nuts or raisins according to preference or omit them entirely.
• Allow the bread pudding to rest after pouring custard for even soaking and better texture.
• The glaze can be made ahead and kept refrigerated until ready to use.
• Serve warm to enjoy the contrast between the creamy glaze and the soft bread pudding.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: cinnamon roll bread pudding, breakfast bread pudding, brioche bread pudding, easy breakfast casserole, cinnamon custard bake