Description
A simple, decadent dessert made with just three main ingredients: day-old cinnamon roll bread, eggs, and heavy cream. It offers a crispy top and custardy interior with minimal effort.
Ingredients
Scale
- 1 loaf (about 12–14 rolls / 600-700g) day-old cinnamon roll bread
- 2 large eggs
- 1 cup (240ml) heavy cream
- 1/2 cup powdered sugar (for glaze, optional)
- 2 tbsp milk (for glaze, optional)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Tear the day-old cinnamon roll bread into rough, bite-sized chunks and place them in a 9×13 inch baking dish.
- In a large mixing bowl, whisk the eggs lightly, then pour in the heavy cream and whisk until combined and slightly frothy. Add vanilla extract if using.
- Pour the egg and cream mixture evenly over the bread chunks. Gently press down on the bread to ensure every piece is submerged.
- Let the mixture sit for 10-15 minutes to allow the bread to absorb the liquid.
- Bake for 45-50 minutes, or until the top is golden brown and puffed, and the center is set (not jiggly). Tent with foil if browning too quickly.
- Remove from oven and let cool for 10 minutes to allow the custard to set.
- If making a glaze, mix powdered sugar and milk, then drizzle over the warm bread pudding before serving.
Notes
Use day-old bread for best results; fresh bread is too soft and will turn to mush. Ensure the bread is fully submerged in the custard mixture. The pudding tastes better the next day as leftovers. Can be made ahead by assembling and refrigerating overnight before baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
Keywords: cinnamon roll bread pudding, easy dessert, 3 ingredient dessert, bread pudding, comfort food, midnight snack, gluten-free option