Cinnamon Roll Bread Pudding

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 those 4 words on the chalkboard menu, there was no doubt I was getting some!

I couldn’t even wait while photographing……….

Cinnamon Roll Bread Pudding

Here is the link for one of my favorite cinnamon roll recipes – this recipes makes a lot so a perfect way to get double duty out of a batch!

Cake Mix Cinnamon Rolls

This is the perfect recipe for those cinnamon rolls you see on the clearance shelf at the grocery store. Take a sale item and inexpensivly make a decadent breakfast or dessert!

Cinnamon Roll Bread Pudding

Jent

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Ingredients

  

• 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
• 2/3 cup half and half
• 2 Tablespoons Frangelico optional
• 1 cup sugar
• 2-3 Tablespoons butter cut into small pieces
• Optional - raisons, nuts, chocolate chips

Instructions

 

• 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.