At the lodge, there were a lot of individually wrapped cinnamon rolls that the hunters’ quit eating for 4am breakfast. At first, I thought about donating them to a food bank. But then, I had a vision. With all things bread-like, I start thinking of desserts that I can do. And our new favorite dessert for the lodge is born, Cinnamon Roll Bread Pudding. I forgot the butter in the recipe and it was still very delicious. For sure, I would make it with no more than half the butter, if I used the same cinnamon rolls. It would make an easy and scrumptious Thanksgiving or Christmas dessert or breakfast. There’s also a lot of individually wrapped cheese danish (at the lodge) that are next on the bread pudding up-cycle menu! Honestly, how could that turn out bad?
Another holiday favorite in our house is Panettone Bread Pudding.
Cinnamon Roll Bread Pudding
- 16--20 oz cinnamon rolls, cut into about 1” square pieces
- 1/2 cup melted unsalted butter (try it with 1/4 cup)
- 6 eggs
- 1 quart milk
- 3/4 cup sugar
- 1 tsp vanilla
- 1/4 tsp sea salt
- Heat oven to 350°
- Place cinnamon roll pieces. Place in 2 quart greased casserole dish.
- Drizzle pieces with melted butter.
- In a bowl, mix together eggs, milk, sugar, vanilla, and salt (this is the custard). Pour over pieces. Push pieces down into the custard mixture. Let stand about 30 minutes for the pieces to absorb.
- Cover dish and place in oven and bake about 45-1hr minutes, or until the center is set.
- I don’t usually make a sauce for this because there will be a little custard on the bottom, so scoop all the way to the bottom when you serve!