French Toast like Bread Pudding with leftover Cinnamon Rolls

No one likes throwing away cinnamon rolls that have gotten just a little too stale. Why not repurpose them and make them into another delectable dish. This recipe uses the technique of doing overnight French toast with all the classic flavors of bread pudding.

Homey, warm and indulgently delicious, this is an easy bread pudding recipe you can make for your loved ones. You’ll soak leftover rolls in a bath of milk and eggs, then bake until every morsel of bread is saturated and the smell of cinnamon wafts through the house.

I made this for the first time for my husband, and he said it took him right back to his childhood and enjoying bread pudding with his mom. He had this ate up in 3 days! This recipe will not disappoint.

What is bread pudding?

Simply put, it’s a dessert made of stale bread and custard. It uses up that leftover bread or rolls you have sitting around, and when mixed together with other ingredients it helps soak up all the flavors we love and make it into a delicious tasting dish. While that may not sound all that appetizing, I promise you it is, especially with the type of bread and ingredients you’re adding to your dish. Read on to find out why.

Why use leftover cinnamon rolls?

You can use store bought cinnamon rolls, or homemade ones. Using homemade makes this bread pudding that much better. It contains all that flavor and goodness from the rolls, and it helps you not throw them away. Plus, you know how well those cinnamon rolls taste, so why not throw ’em together and make a second dish with them.

Bread Pudding w/ leftover Cinnamon Rolls

Author: Audra Cooking Method:Baking Cuisine:American Courses:Sweets, Breakfast

Difficulty:BeginnerPrep time: 15 minutesCook time: 55 minutesRest time:4 hours Total time:5 hours 10 minutesServings:9 servingsCalories:300 kcal Best Season:Summer

Description

Homey, warm, and decadent bread pudding makes the perfect early morning breakfast.

Ingredients

• 4-6 leftover cinnamon rolls
• 4 eggs
• 1 cup milk
• 1/2 tsp vanilla
• 1/2 tsp pumpkin pie spice
• 1/4 cup sugar

Instructions

1. Prepare you 9×9 pan with nonstick cooking spray
2. Whisk together milk, eggs, sugar, vanilla, and spice in medium bowl.
3. Cut your cinnamon rolls up into bize size pieces and add to a medium bowl with liquid mixture
4. Pour mixture into your pan and spread out evenly. Cover with foil and place in fridge overnight, or up to 4 hours. You just want to make sure you’ve given time for the rolls to soak up the liquid.
5. Preheat oven to 350 degrees. Place covered rolls in oven and back for 30 minutes. Remove foil and continue to bake for another 25-30 minutes. When center is set, remove, cool and enjoy!

Notes

• This will keep for 3-4 days covered.