Ingredients:

  • 4 cups day-old cinnamon rolls, torn into pieces
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup powdered sugar for topping
  • 2 tablespoons milk for icing

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Tear cinnamon rolls into bite-sized pieces and place them in a greased baking dish.
  3. In a large mixing bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and salt until well combined.
  4. Pour the custard over the torn cinnamon rolls, ensuring all pieces are soaked. Gently press down if needed.
  5. Cover the dish and refrigerate for 30 minutes to allow the bread to absorb the custard.
  6. Remove cover and bake in preheated oven for 45 minutes, or until the pudding is puffed and golden brown.
  7. Whisk together powdered sugar and milk until smooth, adjusting consistency as needed for the topping.
  8. Drizzle icing over warm bread pudding and enjoy!