I originally shared this recipe in February of 2016 when everyone was all “New Year New Me!” I figured there’s always room for something sweet, right? I have a thing for cinnamon rolls and used to indulge in the giant Pecanbons from Cinnabon more often than I’d like to admit when I worked near one. This was about seven years ago at Love Field Airport in Dallas and the only eatery available before security. One look at the calorie content, though, and I’ve shied away from them ever since. Now, here we are on the cusp of the 2018 holiday season and it’s at about this time that many people completely loose grip of those fitness-related resolutions and decide to reset in a couple of months. I’m not here to derail anybody’s goals but this bread pudding just might make you long for a cheat day. It’s also obviously perfect for Thanksgiving or Christmas dessert and all the friendsgivings and office potlucks going on this time of year. I actually took a batch to share with my coworkers earlier this week and it was a hit.
In all seriousness, I have done a few different types of fasts and challenges before in order to reset myself both physically and spiritually. They have been very rewarding and I plan to continue incorporating them into my routine periodically. Day to day, though, I just strive for balance. Yes, I indulge in baked goods, queso, and a good bourbon here and there. I don’t feel bad about it, though, because the majority of my meals are generally home-cooked and mindful. So, today’s recipe is a cinnamon roll bread pudding and tomorrow’s might be something clean like this tomato basil chicken. 🙂
This cinnamon roll bread pudding tastes like a giant cinnamon roll only better. Most people consider this a dessert but I think you’d be perfectly within your rights to eat this for special breakfast–I mean, it’s basically French toast. 🙂 The steps to make it are somewhat similar to my sweet potato praline bread pudding. One thing I did differently with this one was to mix the bread pieces up in a bowl with all the cream and other things that flavor the bread pudding. This little step helps get a uniformly textured and flavored bread pudding.
Of course, there’s a sauce to top everything off! This one mimics a cinnamon roll frosting and has a serious ooey-gooey effect. It takes the cinnamon roll bread pudding everything over the top and makes it hard for me to limit myself to just one piece but I usually do. When I don’t, I think to myself Well, it’s still not as bad as multiple cinnabons!
If you’re looking for another idea to balance your healthy eating with, you might want to check out this nutty cranberry apple bread pudding. What are some different types of bread pudding you enjoy? Let me know below. Thanks for reading!
Breakfast meets dessert in a bread pudding that tastes as delicious as a batch of ooey-gooey cinnamon rolls complete with an icing glaze drizzled over top
- 1 loaf day-old or stale French bread
- 4 eggs
- 2/3 cup sugar
- 6 tablespoons butter melted
- 2 cups heavy cream
- 1 1/2 cups half and half
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon sea salt
- 3 cups powdered sugar sifted
- 1 1/2 cups heavy cream
- 1 cup pecans
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Tear bread into small (about one-inch) pieces and place in a greased or nonstick rectangular pan.
Beat eggs with a whisk in a large mixing bowl. Mix in sugar, cream, half and half, and butter until uniform then stir in cinnamon, nutmeg, and sea salt.
Add bread pieces to wet mixture and stir until every piece is coated and has soaked up the mixture (about 2 minutes). Bake for about an hour and fifteen minutes or until bread pudding is firm to the touch (but still springs back a bit). It shouldn't be slightly springy but not jiggly. Meanwhile, mix together powdered sugar, cream, vanilla, and pecans for the glaze.
Once pudding is finished baking, pour glaze all over top. Alternatively, you can cut and glaze individual servings. Just be sure to do so while still warm.