Whip up this easy cinnamon roll bread pudding in no time at all. Prepare the cinnamon rolls the night before and it will only take a few minutes to mix up the next morning.
Keyword: bread pudding, breakfast bake, breakfast casserole, cinnamon roll bake
Author: Julie Clark
2 packagesrefrigerated cinnamon rolls (8 count each)baked and cooled
1 1/2cupsheavy cream(350 ml)
1teaspoonvanilla extract(5 ml)
For the glaze:
1cuppowdered sugar(100 g)
Cut up the cinnamon rolls into 1" pieces and add them to a large bowl.
In another bowl, whisk together the milk, cream, eggs, sugar, vanilla and cinnamon until combined.
Pour the mixture over the cinnamon roll pieces and stir to combine and coat.
Let sit for 15-20 minutes to soak up the liquid.
Preheat the oven to 350º Fahrenheit.
Spray a 9x13" baking pan with cooking spray. Pour the cinnamon roll mixture into the prepared baking dish.
Bake in the oven for 50-60 minutes or until the center is set.
Remove the bread pudding from the oven and let it cool slightly.
In a small bowl, whisk together the powdered sugar and milk. Drizzle over the bread pudding.
Cover and refrigerate any leftovers.
The calories shown are based on the casserole being cut into 10 pieces, with 1 serving being 1 piece. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**