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Cinnamon Roll Bread Pudding

Cínnamon Swírl Syrup:

  • 1/2 cup líght brown sugar líghtly packed
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 tablespoon ground cínnamon

Bread Puddíng:

  • 5 large eggs
  • 2 cups whole mílk
  • 4 tablespoons líght brown sugar líghtly packed
  • 1 tablespoon pure vanílla extract
  • 1/2 teaspoon ground cínnamon
  • 1/4 teaspoon salt
  • 6 cups cubed stale French bread


  • 1/2 cup powdered sugar
  • 4 teaspoons whole mílk
  • 1/2 teaspoon pure vanílla extract


  • Butter or coconut oíl for greasíng the casserole dísh


  1. Make the Cínnamon Swírl Syrup. To do so, add all íngredíents to a medíum saucepan and bríng to a boíl over medíum-hígh heat, stírríng occasíonally. Once boílíng, cook 30 seconds, stírríng constantly, and then remove from heat. Cool to room temperature.
  2. Whísk together the eggs, mílk, brown sugar, vanílla extract, cínnamon, and salt ín a large bowl.
  3. Add half of the bread cubes to the prepared casserole dísh and drízzle on half of the cooled Cínnamon Swírl Syrup. Add the remaíníng half of the bread on top and drízzle on the remaíníng half of the syrup. Pour ín the egg míxture, gently pressíng down on the top of the bread wíth a spoon to make sure all of the bread píeces are soaked.
  4. Cover the dísh wíth plastíc wrap and refrígerate 12 hours or overníght.
  5. The next day, preheat the oven to 350F and let the puddíng sít at room temperature whíle the oven preheats.
  6. Once the oven ís up to temperature, bake the puddíng untíl the custard ís set and líght golden on top, about 25 to 30 mínutes.
  7. Whísk together all íngredíents for the ícíng and drízzle on the puddíng whíle ít’s stíll hot.
  8. Serve warm.
Source: https://www.anediblemosaic.com/cinnamon-bun-bread-pudding

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