Sunny’s Easy Cinnamon Roll Bread Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 467
- Total Fat
- 22
- Saturated Fat
- 5
- Carbohydrates
- 59
- Dietary Fiber
- 2
- Sugar
- 25
- Protein
- 9
- Cholesterol
- 97
- Sodium
- 745
- Total: 1 hr
- Active: 20 min
Ingredients
Rolls:
Two 12.4-ounce tubes refrigerated cinnamon rolls
Nonstick cooking spray, for the pan
One 15-ounce can fruit cocktail in syrup
1 1/4 cups whole milk
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/2 teaspoon vanilla extract
4 large eggs, beaten
Glaze and Topping:
1 tablespoon whole milk
2 teaspoons espresso powder
Cinnamon sugar, for dusting
4 cups coffee, brewed how you like it!
Directions
- For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
- Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
- In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
- Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
- For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
- Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.