After the holidays, there’s always a moment when the leftovers stare you down, daring you to either toss them or make something of them. This morning, I stood in my kitchen with a bag of cinnamon rolls, determined not to let them go to waste. It struck me a bread pudding, hearty and fragrant, would be just the thing. I set to work, chopping the rolls into cubes and whisking up a rich custard with eggs, leftover eggnog, and a splash of vanilla. Brown sugar and spices warmed the mix, while raisins, always a favorite addition in my house, added their sweetness.
As I layered the bread into loaf pans and poured the custard over, I could already tell this was going to be a hit. One would be baked for breakfast with my friends up north, the others tucked into the freezer for a rainy day or an impromptu gathering. The house filled with the smell of cinnamon and nutmeg as they baked, and the finished puddings came out golden, buttery, and perfect.
This recipe is a little gift from my kitchen to yours. Whether you’re working with leftover cinnamon rolls, French bread, or just a loaf of something you can’t bear to waste, it’s a delicious way to turn scraps into something extraordinary. My tiny whisk can be found here: https://amzn.to/40euZxQ
Leftover Cinnamon Roll Bread Pudding Ingredients:
10 cups leftover cinnamon rolls, chopped into 1-inch cubes
6 large eggs
3 cups milk (I used a mix of eggnog and half-and-half)
¾ cup brown sugar (or substitute with maple syrup or white sugar)
½ cup melted butter
2 teaspoons vanilla extract (optional: rum or maple extract)
Spices: 1 tsp cinnamon, ¼ tsp nutmeg (or pumpkin pie/apple pie spice)
Pinch of salt
Optional: 1 cup raisins or chopped pecans
Instructions:
Preheat oven to 350°F (175°C). Grease loaf pans or a large baking dish.
Chop cinnamon rolls into cubes and place in a large bowl.
Whisk eggs in another bowl. Add milk, sugar, melted butter, vanilla, spices, and salt. Mix well.
Pour the custard mixture over the bread cubes. Toss gently until the bread absorbs most of the liquid.
Let sit for at least 2 hours, or refrigerate overnight for best results.
Scoop into prepared pans. Bake for 40–45 minutes, or until a knife inserted in the center comes out clean.
Serve warm with glaze or sauce: vanilla glaze, caramel rum sauce, or even grilled like French toast.
I hope you enjoy this recipe as much as we did. Don’t forget to leave a comment with your own creative leftover ideas—I’d love to hear them. Wishing you a Happy New Year from my kitchen to yours!
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00:00 Introduction and Purpose
00:41 Preparing the Cinnamon Rolls
02:11 Making the Custard Base
03:39 Adding Spices and Mix-ins
06:05 Soaking the Bread Mixture
07:57 Preparing the Pans for Baking
08:42 Baking the Bread Puddings
10:36 Checking for Doneness
11:39 Serving Suggestions and Storage
12:48 Closing Thoughts and Happy New Year