Description
Two leftover cinnamon rolls cubed, soaked in a vanilla cinnamon custard and baked until puffed and golden: a small bread pudding for two.
Ingredients
- 2 large leftover cinnamon rolls (about 3 cups cubed), preferably a day old
- 1 tablespoon unsalted butter, melted
- 2 large eggs
- 3/4 cup whole milk
- 2 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup powdered sugar, for the optional glaze
- 2 teaspoons milk, for the optional glaze
Instructions
- Heat the oven to 350°F. Brush a 1-quart baking dish with a little of the melted butter.
- Cut or tear the cinnamon rolls into bite-size cubes, icing and all.
- In a bowl, whisk the eggs, milk, brown sugar, vanilla, cinnamon, salt and the rest of the melted butter until smooth. Fold in the roll cubes and pour everything into the dish. Press the cubes down gently and let them soak for 10 minutes, pressing once or twice more.
- Bake for about 30 minutes, until the pudding is puffed and golden and the center is set: a knife inserted in the middle comes out without liquid custard, or a thermometer reads 160°F.
- Let the bread pudding rest for 5 minutes. If your rolls had no icing, stir the powdered sugar and milk into a thick glaze and drizzle it over the top. Serve warm.
Notes
Equipment: 1-quart baking dish or two 10-ounce ramekins, mixing bowl, whisk, instant-read thermometer (optional)
- Day-old rolls soak up the custard without turning mushy; very fresh rolls can be cubed and left out for an hour to dry slightly.
- Iced rolls make a sweeter pudding; skip the glaze when the rolls already have icing.
- Canned or store-bought rolls work: bake them first, let them cool and use four small rolls.
- Stir a small handful of raisins or chopped pecans in with the cubes if you like.
- Refrigerate leftovers covered for up to 3 days.
- Reheat portions in the microwave or a 350°F oven until hot in the center.
- Bake until the custard reaches 160°F, the safe temperature for egg dishes (FoodSafety.gov).
- Refrigerate leftovers within 2 hours and reheat them to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American