cinnamon bread pudding

This Cinnamon Roll Bread Pudding recipe tastes just like a cinnamon bun with a gooey cinnamon swirl lacing through custardy bread pudding and rich frosting.

Cinnamon Roll Bread Pudding

light brown sugar (lightly packed)

unsalted butter

all-purpose flour

water

cinnamon

eggs

milk

vanilla extract

salt

bread

sugar

Butter or coconut oil (for greasing the casserole dish)

Make the Cinnamon Swirl Syrup. To do so, add all ingredients to a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Once boiling, cook 30 seconds, stirring constantly, and then remove from heat. Cool to room temperature.

Whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, and salt in a large bowl.

Add half of the bread cubes to the prepared casserole dish and drizzle on half of the cooled Cinnamon Swirl Syrup. Add the remaining half of the bread on top and drizzle on the remaining half of the syrup. Pour in the egg mixture, gently pressing down on the top of the bread with a spoon to make sure all of the bread pieces are soaked.

Cover the dish with plastic wrap and refrigerate 12 hours or overnight.

The next day, preheat the oven to 350F and let the pudding sit at room temperature while the oven preheats.

Once the oven is up to temperature, bake the pudding until the custard is set and light golden on top, about 25 to 30 minutes.

Whisk together all ingredients for the icing and drizzle on the pudding while it’s still hot.

Serve warm.

This cinnamon bread pudding tastes like a cross between french toast and a cinnamon roll, and is the easiest slow cooker breakfast or treat!

Slow Cooker Cinnamon Bread Pudding

brioche bread (day-old, cubed)

brown sugar

butter (melted, slightly cooled)

vanilla extract (optional)

Remove the lid from a 10 quart slow cooker and coat the inside with cooking spray.

Cut brioche bread into 1-inch cubes and add half of the cubes to the slow cooker.

In a large bowl, add the whole milk, eggs, sugars, melted butter, cinnamon, vanilla, and salt. Whisk thoroughly until eggs are beaten and mixture is combined.

Evenly pour half of milk mixture over the bread in the slow cooker, being careful to try and pour some over each piece. Top with remaining cubed bread, then remaining milk mixture.

Place the lid on the slow cooker and set the temperature dial to high for 1 hour and 15 minutes.

Meanwhile, make the glaze by whisking together the powdered sugar, milk, and vanilla in a small bowl until smooth.

Serve desired amount of the cinnamon bread pudding topped with glaze and enjoy!

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Cinnamon Roll Bread Pudding

Slow Cooker Cinnamon Bread Pudding

Top 2 cinnamon bread pudding recipes from across the web

The most viewed cinnamon bread pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cinnamon Roll Bread Pudding

Slow Cooker Cinnamon Bread Pudding

The most viewed cinnamon bread pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine