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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
