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Cinnamon Roll Bread Pudding

Whether you buy premade or whip up a batch of your own, using cinnamon rolls as the base of a bread pudding provides it with great structure and flavor. Bacon, cranberries and pecans add their own great tastes and result in an easy-to-make crowd favorite.

Hands-on Time: 20 min.
Total Time: 1 hr.
Serves: 12 | Difficulty: Easy

Ingredients:
  • 3 cups Kroger Whole Milk
  • 4 large eggs
  • 1 Tbsp. vanilla extract
  • 14 cinnamon rolls (2 oz. each) or equivalent weight of rolls, cut into cubes
  • ¼ cup pecans, chopped
  • ¼ cup dried cranberries
  • ¼ cup cooked bacon, crumbled (about 4 slices)
  • ¼ cup unsalted butter
  • ½ cup sugar
  • 3 Tbsp. cream
  • 2 Tbsp. bourbon or apple juice
  • ⅛ tsp. kosher salt
Directions:
  1. Heat oven to 350°F. Spray a 13”x9” baking pan with cooking spray.
  2. In a large bowl, whisk together milk, eggs and vanilla. Add rolls, pecans, dried cranberries and bacon. Stir gently to moisten all ingredients. Transfer gently to prepared pan. Bake 35-40 minutes until knife inserted in center of pudding comes out clean.
  3. Meanwhile, in a small saucepan, melt butter. Stir in sugar, cream, bourbon and salt. Simmer, without stirring, 3 minutes. Pour warm syrup over pudding.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 430, Calories from Fat 190, Total Fat 22g (34% DV), Saturated Fat 11g (55% DV), Trans Fat 0g, Cholesterol 120mg (40% DV), Sodium 320mg (13% DV), Carbohydrates 53g (18% DV), Dietary Fiber 3g (12% DV), Sugars 26g, Protein 10g, Vitamin A 10%, Vitamin C 2%, Calcium 8%, Iron 10%.

View Party Plan: A Festive Feast for All!

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