Cinnamon Roll Bread Pudding
Description
Stale cinnamon rolls are repurposed in this rich and creamy cinnamon roll bread pudding, perfect when you need a dessert or brunch casserole.
Ingredients
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cooking spray
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1 (12 2/5 ounce) package refrigerated cinnamon rolls with icing (such as Pillsbury™ Grands!™)
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2 cups heavy whipping cream
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1 cup light brown sugar
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2/3 cup whole milk
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5 egg yolks
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2 teaspoons vanilla extract
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3/4 teaspoon ground cinnamon
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1 pinch salt
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2 tablespoons white sugar
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1/4 teaspoon ground cinnamon
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1/4 cup unsalted butter, at room temperature
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2 tablespoons butter
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1/2 cup white sugar
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1 tablespoon cornstarch
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1 cup milk
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1/4 cup bourbon
Directions
1
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.
2
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.
3
Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
4
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.
5
Pour mixture into the prepared baking dish. Cover with aluminum foil.
6
Bake in the preheated oven until almost set, about 45 minutes.
7
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.
8
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.
9
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.
10
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.
11
Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.