Cinnamon Roll Bread Pudding

 

Ingredients

Bread Pudding:

• 8 cups 1-inch cubed (crust removed) French or Cuban bread
• 8 large eggs
• ½ cup granulated sugar
• 3 cups half-and-half
• 1 cup whipping cream
• ¼ teaspoon ground cinnamon*
• 1 teaspoon pure vanilla extract
• Cinnamon-Sugar Layer:
• About 1 cup light brown sugar
• About 1 teaspoon ground cinnamon*
• Pecan Topping:
• 1 tablespoon butter
• 1 tablespoon light brown sugar
• pinch ground cinnamon
• ½ cup chopped pecans

Vanilla Glaze:

• About 1 cup confectioner’s sugar
• About 3 tablespoons half-and-half
• ¼ teaspoon pure vanilla extract

 

Directions

1. Preheat the oven to 350 degrees F. Grease a 13×9-inch glass baking dish.
2. For the bread pudding, place the bread cubes on a baking sheet and bake until golden brown, about 8 minutes. Transfer half of the toasted bread cubes to the baking dish.
3. Whisk together the eggs and sugar in a large mixing bowl.
4. In a medium saucepan, combine the half-and-half and whipping cream. Heat over medium-high until hot, about 7 minutes.
5. Whisking constantly, slowly add a little of the hot cream mixture to the egg mixture by tempering the eggs. Add the cream mixture, constantly whisking.
6. Add the cinnamon and vanilla.
7. Evenly pour half of the cream mixture over the toasted bread cubes. Gently press the cubes into the mixture.
8. In a small bowl, add the brown sugar and cinnamon. Mix until combined.
9. Sprinkle the mixture evenly over the bread cubes.
10. Place the remaining bread cubes over the sugar mixture. Pour the remaining cream mixture over the cubes, gently pressing the cubes into the cream mixture.
11. For the pecan topping, melt the butter in a small bowl. Add the sugar, cinnamon, and pecans. Mix until combined. Sprinkle on top of the bread mixture.
12. Bake for 40 minutes. Allow to rest for 5 minutes.
13. For the vanilla glaze, combine the sugar, cream and vanilla.
14. Drizzle half of the glaze over the warm bread pudding. Serve the remaining glaze on the side.
15. Serve warm.
16. Serves 8 to 10

*I prefer to use Vietnamese cinnamon