Decadent Cinnamon Roll Bread Pudding with Vanilla Sauce
Indulge in a luscious fusion of flavors with our Decadent Cinnamon Roll Bread Pudding, the perfect dessert for any occasion. This delightful dish transforms day-old cinnamon rolls into a creamy, custardy wonder, elevated by sweet raisins and crunchy pecans. Baked to perfection and served with a rich homemade vanilla sauce, it's a comforting treat that will have your guests asking for seconds. Ideal for brunches, potlucks, or cozy family dinners, this recipe makes a generous portion to share and savor.
15
Servings
N/A
Calories
11
Ingredients
Ingredients
day-old cinnamon rolls
6-8 (torn into small pieces (about 12 cups))
raisins
1/3 cup (none)
chopped pecans
1/3 cup (none)
milk
1 quart (none)
eggs
5 (lightly beaten)
sugar
1 cup (divided)
vanilla extract
1 teaspoon (none)
butter or margarine
1/4 cup (sliced)
whipping cream
1 1/3 cups (none)
egg yolks
4 (none)
vanilla extract
1 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a greased 9 x 13-inch baking dish, evenly spread the torn cinnamon roll pieces and sprinkle the raisins and chopped pecans over the top.
3
In a large mixing bowl, whisk together the milk, beaten eggs, 1 cup of sugar, and 1 teaspoon of vanilla extract until thoroughly combined.
4
Pour the custard mixture evenly over the cinnamon roll pieces, ensuring all the pieces are well-coated.
5
Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight to allow the flavors to meld.
6
When you're ready to bake, remove the dish from the refrigerator and let it sit at room temperature for about 30 minutes.
7
Dot the top of the bread pudding mixture with sliced butter or margarine.
8
Place the baking dish into a larger roasting pan, then carefully fill the pan with hot water until it reaches halfway up the sides of the baking dish.
9
Bake for 40-45 minutes, or until the center of the bread pudding is set and a knife inserted into the center comes out clean.
10
While the bread pudding is baking, prepare the vanilla sauce. In a double boiler over simmering water, heat the whipping cream and 1/4 cup of sugar, stirring occasionally until the sugar is dissolved.
11
In a small bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until well blended.
12
Gradually stir a small amount of the hot cream mixture into the egg yolk mixture to temper the eggs, then return the egg mixture to the double boiler.
13
Stir continuously for 8-10 minutes, or until the sauce thickens slightly and coats the back of a spoon.
14
Remove from heat and stir in 1 teaspoon of vanilla extract.
15
Serve the warm bread pudding drizzled with vanilla sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Cinnamon Roll Bread Pudding?
This is a rich dessert that transforms day-old cinnamon rolls into a creamy custard-based pudding with raisins, pecans, and a homemade vanilla sauce.
Can I use fresh cinnamon rolls instead of day-old ones?
Day-old rolls are preferred because they absorb the custard better. If using fresh, lightly toast the pieces in the oven first to dry them out.
How many cinnamon rolls are required for this recipe?
You will need approximately 6 to 8 large cinnamon rolls, which should yield about 12 cups of torn pieces.
Do I have to include raisins?
No, raisins are optional. You can omit them entirely or replace them with dried cranberries or chocolate chips if you prefer.
Can I swap pecans for a different type of nut?
Yes, chopped walnuts or slivered almonds make excellent substitutes for pecans in this recipe.
Is it necessary to refrigerate the pudding overnight?
Refrigerating overnight is highly recommended as it allows the cinnamon roll pieces to fully absorb the custard for a better texture and flavor.
What size baking dish should I use?
A standard 9 x 13-inch baking dish is the ideal size for this recipe.
What is the purpose of the water bath during baking?
A water bath (bain-marie) ensures even heat distribution and prevents the custard from curdling or the edges from burning.
At what temperature should the oven be set?
Preheat your oven to 350°F (175°C) before baking the bread pudding.
How do I know when the bread pudding is done?
The pudding is done when the center is set and a knife inserted into the middle comes out clean, usually after 40-45 minutes.
How do I make the vanilla sauce?
The sauce is made by heating whipping cream and sugar, then tempering in egg yolks and vanilla extract until the mixture thickens.
What does 'tempering' the eggs mean?
Tempering is the process of slowly adding a hot liquid to eggs to raise their temperature gradually, preventing them from scrambling when added to the heat.
Can I use a microwave to make the vanilla sauce?
It is not recommended, as the delicate egg-based sauce requires the controlled, gentle heat of a double boiler to avoid curdling.
How many people does this recipe serve?
This recipe makes approximately 15 servings, making it perfect for large gatherings.
Can I use low-fat milk instead of whole milk?
You can, but the final result will be less creamy. Whole milk or even a mix of milk and half-and-half provides the best 'decadent' texture.
Is this recipe suitable for a brunch menu?
Absolutely! Its make-ahead nature and sweet flavor profile make it an ideal centerpiece for any brunch.
Can I substitute butter with margarine?
Yes, you can use either butter or margarine to dot the top of the bread pudding before baking.
How should I store leftover bread pudding?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can the vanilla sauce be made in advance?
Yes, the sauce can be made ahead and stored in the fridge. Reheat it gently on the stove, as it may thicken when cold.
What can I do if I don't have a double boiler?
You can create a DIY double boiler by placing a heat-safe bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
Can I freeze this bread pudding?
Yes, you can freeze the baked pudding for up to 2 months. Thaw in the refrigerator before reheating.
Should the vanilla sauce be served warm or cold?
The sauce is traditionally served warm over the warm bread pudding for the best experience.
Can I add extra cinnamon to the custard?
While the cinnamon rolls provide plenty of flavor, you can add an extra 1/2 teaspoon of ground cinnamon to the milk mixture if desired.
What type of sugar should I use?
This recipe calls for standard granulated white sugar for both the pudding and the vanilla sauce.
How do I reheat individual servings?
Individual portions can be reheated in the microwave for 30-60 seconds or in a 350°F oven until warmed through.
Can I use store-bought vanilla extract?
Yes, any standard vanilla extract works well, though pure vanilla extract offers the best flavor.
Does the type of cinnamon roll matter (e.g., with or without frosting)?
You can use either. If they have frosting, it will simply melt into the pudding and add extra sweetness.
Why is my vanilla sauce not thickening?
It may need more time or a slightly higher (but still gentle) heat. Ensure you are stirring continuously for the full 8-10 minutes.
Can I make this nut-free?
Yes, simply omit the pecans to make this dish safe for those with nut allergies.
What makes this dessert 'comfort food'?
Its warm temperature, soft custardy texture, and nostalgic flavors of cinnamon and vanilla make it a quintessential comfort dessert.