This Cinnamon Roll Bread Pudding is worth making extra cinnamon rolls for. It is a divine dessert, sweet breakfast or a super snack!
You guys, I have been literally dreaming, planning, drooling over this idea for over a year!
OVER A YEAR
I’m not even kidding! December of 2017 we were in Iowa for the oldest to graduate from Iowa State, which for the record she graduated with a bachelor’s degree in Agronomy a semester early, but I digress.
Chris and I stayed a few extra days to visit some friends in Iowa. On our way we stopped one morning for lunch at a cute restaurant in Pella. I can’t pass up sweets and love desserts, so when I read Cinnamon Roll Bread Pudding on the chalkboard, there was no doubt I was getting some!
Cinnamon Roll Bread Pudding
- 8-9 cups of roughly torn up cinnamon rolls-I used 12RhodesBake and Serve Cinnamon Rolls-1 package - they were also day old - I made extra for Sunday morning so I would have some for this recipe - use any kind, canned ones, day old bakery ones
- 4 large eggs
- 2 cups heavy cream
- ⅔ cup half and half
- 2 Tablespoons Frangelico (optional)
- 1 cup sugar
- 2-3 Tablespoons butter, cut into small pieces
- Optional - raisons, nuts, chocolate chips
- Whisk well eggs, heavy cream, half and half, Frangelico and sugar in a large bowl
- Once mixed add your cinnamon roll pieces and mix throughly pushing cinnamon roll pieces down into the liquid to cover; allow to sit for at least 15 minutes to soak up the liquid or cover and place in refrigerator over night
- Grease a 2 quart casserole dish and pour mixture into dish
- Cover with foil and bake in a 300 degree oven for 1-1.5 hours -time will be dependent of how thick the your recipe is in your size pan-the less thicker the layer is the less time it will take to cook. I used a 1.5 quart casserole dish, mine took the full 1.5 hours.
- Remove foil approximately 15 minutes before done and place butter pieces on top
- Insert knie in middle to check for doneness, when knife comes out clean custard is set up.