Cinnamon Roll Bread Pudding
Servings: 12 servings
Calories: 657kcal
Buttery, sweet, spiced bread pudding with a vanilla glaze
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Ingredients
For the Bread Pudding
- 1 loaf French bread
- 4 eggs
- ⅔ cup sugar
- 2 cups heavy cream
- 1 ½ cups half and half
- 1 teaspoon vanilla extract
- 6 tablespoons butter melted
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
For the Glaze
- 3 cups powdered sugar sifted
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- 1 cup pecans
Instructions
- Preheat oven to 350 degrees. Spray a square or oblong baking dish with non-stick oil and set aside.
- Put butter into a microwave safe container and microwave until. melted. Meanwhile, tear bread into small (about one-inch) pieces and place in prepared pan.
- Crack eggs into a large mixing bowl and whisk until smooth. Mix in sugar, heavy cream, half and half, vanilla extract, and melted butter until uniform then stir in cinnamon, nutmeg, and sea salt.
- Pour wet mixture over torn bread pieces and mix until each piece is coated and has soaked up the mixture (about 2 minutes). Transfer pan to oven to back for about an hour or until bread pudding is firm to the touch (but still springs back a bit) and golden brown. It should be slightly springy but not jiggly and will pull away from edges of pan a bit.
- While bread pudding cools, sift powdered sugar into a bowl. Add in heavy cream and vanilla extract, and mix vigorously until smooth and uniform. Stir in pecans. Icing should be thin and glossy.
- Pour glaze all over top of bread pudding. Alternatively, you can cut and glaze individual servings. Just be sure to do so while still warm.
Nutrition
Calories: 657kcal | Carbohydrates: 63g | Protein: 9g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 498mg | Potassium: 204mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1387IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg