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piece of bread pudding topped with pecan halves and vanilla glaze

Cinnamon Roll Bread Pudding

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

Course Dessert
Cuisine American
Keyword cinnamon roll dessert, cinnamon roll glaze, cinnamon rolls, classic bread pudding recipe, how to make bread pudding, sticky buns
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12 servings


Bread Pudding

  • 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


  1. Preheat oven to 350 degrees. Tear bread into small (about one-inch) pieces and place in a greased or nonstick rectangular pan.

  2. 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.

  3. 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.

  4.  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.