Can I make this bread pudding in advance?

You can assemble the bread pudding ahead of time, cover and refrigerate for 2-3 days. Then bake and cover with the icing. It is best served and eaten fresh!

How to store this bread pudding?

You can keep the bread pudding in an airtight container at room temperature for 1 day or in the fridge for up to 5 days.

Can I skip the cinnamon sugar swirl?

Yes, you can skip the cinnamon sugar swirl and make this as a plain bread pudding instead.

Can I make this pudding in a different pan?

Yes, you can use a square or rectangular pan of similar dimensions as a 9" circular pan. If using a 9x13 rectangular pan, double all quantities.

Cinnamon Roll Bread Pudding

Description

A warm and gooey bread pudding with a cinnamon sugar filling and cream cheese icing to fulfill your cinnamon roll cravings without the effort!

Ingredients

Custard:

2 tbsp butter (28g)
2 eggs
2 yolks
1 3/4 cup milk (420g)
1/2 cup heavy cream (120g)
1/3 cup granulated sugar (65g)
1 tsp vanilla
1/4 tsp salt

Cinnamon sugar filling:

1/3 cup unsalted butter, melted (75g)
2/3 cup brown sugar, packed (130g)
1 1/2 tbsp cinnamon
1/4 tsp salt

Cream cheese icing:

3 oz cream cheese, room temperature (85g)
3 tbsp unsalted butter, room temperature (40g)
3 tbsp heavy cream (45g)
3/4 cup icing sugar (100g)

Assembly:

12 King's Hawaiian Original Hawaiian Sweet Rolls (1 pack / 12 oz); or brioche bread of similar size - left out overnight or at least for 2 hours for best results. You can use up to 16 rolls depending on how moist you want the bread pudding to be

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Instructions

Custard:

Add all the custard ingredients to a saucepan, and whisk to break down the eggs
Place on the stove on the lowest flame and cook and stir just until the butter melts. Do not cook further, and don't attempt the thicken the custard
Remove from heat and set aside

Cinnamon sugar filling:

Combine the butter, brown sugar, cinnamon and salt in a bowl. Set aside

Cream cheese icing:

Whisk together the cream cheese, butter, heavy cream, and icing sugar until a creamy mixture forms with no lumps. Set aside

Assembly:

Pre-heat oven to 350F and brush a 9" pan with butter (see notes about pan)
Slice the dried out bread rolls into bite sized chunks, about 6 pieces per roll
Add half of the bread pieces to the bottom of the pan and press down lightly, ensuring there are no empty spots. Pour over half of the custard sauce, and spread on half of the cinnamon sugar filling with a spatula
You can repeat the same process for the second layer, but to get a cinnamon roll look, arrange the bread pieces in a circular pattern, pour over the remaining custard, and pipe the cinnamon sugar filling in a swirl (see pictures in post above)
Bake the bread pudding for 35-40 minutes. When done, it will be golden on top and still jiggle in the middle when gently shaken. Do not overbake. If the pudding gets brown too fast on top, cover with foil to continue baking
Let the bread pudding rest in the pan for at least 30 minutes after removing from the oven. Then carefully remove from the pan (or serve straight from it), and cover in the cream cheese icing
Slice and serve warm!

Video Tutorial:

Notes

If you want to remove the bread pudding from the pan to serve, you should use a springform pan to make it easier. However, please make sure the pan has a tight seal, otherwise the custard will leak out. If you don't want to remove the bread pudding from the pan, you can use a 9" cake pan or baking dish, too, and serve straight from it

Prep Time: 20 min
Cook Time: 40 min
Category: Dessert
Cuisine: American