Cinnamon bread pudding is a rich bread pudding with cinnamon roll filling that’s topped with sweet homemade icing. This bread pudding is a great way to turn leftover bread or eggs into a delicious dessert!
Bread pudding is such comfort food! This cinnamon bread pudding is doubly comforting because it combines the coziness of bread pudding with the richness of cinnamon roll filling and icing.
It’s also a great use-it-up dessert. If you have leftover or day-old bread or eggs and milk that you need to use up, this is the perfect recipe to repurpose those ingredients into a delicious dessert.
Give this easy recipe a try, and it may become your favorite bread pudding recipe!
“So easy and how wonderful it is to be able to make it ahead of time. I served it with fresh whipped cream. It was a hit!” – Pina
Bread: I’ve used French bread, brioche bread, and white (sandwich) bread. All have worked well in this recipe.
Brown sugar: Light brown sugar or dark brown sugar will work.
Half-and-half: Whole milk or heavy cream can be used. Or you can use half milk and half cream.
How to make cinnamon bread pudding
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Grease a 1 ½ quart casserole dish.
Step 2: Place half of the bread cubes in the baking pan.
Step 3: For the filling, stir together egg whites from the large eggs (set yolks aside to use in milk mixture), sugars, and cinnamon in a medium bowl until well-combined.
Step 4: Pour filling evenly over bread cubes.
Step 5: Top filling with other half bread cubes.
Step 6: For the egg mixture, whisk together 2 egg yolks, eggs, milk, and vanilla extract in the same bowl you used for the filling.
Step 7: Pour egg mixture over bread cubes, and gently press bread cubes into mixture. Let the bread pudding sit while you preheat the oven.
Step 8: Preheat oven to 325F.
Step 9: Bake casserole for about 40-45 minutes, or until lightly browned.
Step 10: To make the icing, whisk together powdered sugar, milk, and vanilla, adding milk as necessary to make desired consistency.
Step 11: Drizzle icing over bread pudding before serving.
Recipe Tips!
Baking: You will want to bake the bread pudding through but not overcook it. If you overcook it, it can get a layer of liquid underneath the bread pudding. However, if that does happen, you can carefully pour off the liquid.
Add-ins: You can add raisins, or other dried fruit, or nuts along with the bread cubes.
Storage
Store any leftover cinnamon bread pudding in an airtight container in the refrigerator. The bread pudding will keep for up to 3 days when properly stored in the fridge.
If you’ve tried this cinnamon bread pudding recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Place half of the bread cubes in the casserole dish.
For the filling, stir together egg whites from the large eggs (set yolks aside to use in milk mixture), sugars, and cinnamon in a medium bowl until well-combined.
Pour filling evenly over bread cubes.
Top filling with other half bread cubes.
For the egg mixture, whisk together 2 egg yolks, eggs, milk, and vanilla extract in the same bowl you used for the filling.
Pour egg mixture over bread cubes, and gently press bread cubes into mixture. Let the bread pudding sit for 10-15 minutes while you preheat the oven.
Preheat oven to 325 F.
Bake casserole for about 40-45 minutes, or until lightly browned.
To make the icing, whisk together powdered sugar, milk, and vanilla, adding milk as necessary to make desired consistency.
Drizzle icing over bread pudding before serving.
Notes
Bread: I’ve used French bread, brioche bread, and white (sandwich) bread. All have worked well in this recipe.
Brown sugar: Light brown sugar or dark brown sugar will work.
Half-and-half: Whole milk or heavy cream can be used. Or you can use half milk and half cream.
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Created by Kate
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
Reader Interactions
Love this recipe?
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I have made my bread pudding with cinnamon brioche bread and again with regular brioche bread. I do not add that much sugar. I use half of what the recipe calls for because the brioche is a little sweet. I leave refrigerated overnight. That way it is soaked very well. For the sauce I always add rum or bourbon to my vanilla sauce. I love this recipe! It’s delicious and goes a long way. Thank you!
Thank you! I’m glad that you liked it! Thanks for sharing your notes!
Shannon S.says
I made this with regular 2% milk and plain old white bread and it turned out great. I’m sure it would taste of coarse better as the recipe calls for better ingredients, but it still turned out great, thank you.
Have you tried making this the night before to bake in the morning? I’ve looked at many recipes and I think this one sounds like it would make just what i’m looking for but with company coming it seems more convenient to have the pudding assembled and just pop in oven.
I haven’t, but bread pudding isn’t far off from French toast, and I make a lot of overnight French toast casseroles. I don’t see any reason why you couldn’t make it ahead of time. Good luck! =)
Would you believe I’ve never eaten, or made, bread pudding?
Everybody adds raisins/sultanas (hate those)
I can always think of something more exciting to make for dessert, despite knowing I could simply omit ingredients I don’t like!!!!
But, I have some croissants that need using and had considered making a bread style pudding with cinnamon, then I came across this recipe, what excellent timing.
I never put the raisins in mine either, though chocolate chips make a nice substitute for them. Bread pudding is one of my favorite desserts, so I hope that you enjoy it, too! =)
Comments & Reviews
Pokemon Fan says
So yummy!
Kate says
Thank you very much!
Pina says
So easy and how wonderful it is to be able to make it ahead of time. I served it with fresh whipped cream. It was a hit!!
Kate says
I’m so glad it was a hit!
gggsw says
Great recipe, great with a scoop of ice cream.
Kate says
Thank you!
Cat Williams says
I have made my bread pudding with cinnamon brioche bread and again with regular brioche bread. I do not add that much sugar. I use half of what the recipe calls for because the brioche is a little sweet. I leave refrigerated overnight. That way it is soaked very well. For the sauce I always add rum or bourbon to my vanilla sauce. I love this recipe! It’s delicious and goes a long way. Thank you!
Kate says
Thank you! I’m glad that you liked it! Thanks for sharing your notes!
Shannon S. says
I made this with regular 2% milk and plain old white bread and it turned out great. I’m sure it would taste of coarse better as the recipe calls for better ingredients, but it still turned out great, thank you.
Kate says
That’s great! Bread pudding started out as a way to use what people had, so that’s perfect. =) Thanks for commenting!
Kathy says
Have you tried making this the night before to bake in the morning? I’ve looked at many recipes and I think this one sounds like it would make just what i’m looking for but with company coming it seems more convenient to have the pudding assembled and just pop in oven.
Kate says
I haven’t, but bread pudding isn’t far off from French toast, and I make a lot of overnight French toast casseroles. I don’t see any reason why you couldn’t make it ahead of time. Good luck! =)
Ubaid says
I have been looking for the perfect cinnamon bread pudding and I came across with this post. looks delicious. definitely gonna try this soon.
Kate says
Thank you! Hope you enjoy it!
Bibs @ Tasteometer says
Would you believe I’ve never eaten, or made, bread pudding?
Everybody adds raisins/sultanas (hate those)
I can always think of something more exciting to make for dessert, despite knowing I could simply omit ingredients I don’t like!!!!
But, I have some croissants that need using and had considered making a bread style pudding with cinnamon, then I came across this recipe, what excellent timing.
Thanks for sharing this.
Kate says
I never put the raisins in mine either, though chocolate chips make a nice substitute for them. Bread pudding is one of my favorite desserts, so I hope that you enjoy it, too! =)
Nicole says
This looks so good and comforting!
Kate says
Thanks so much!! =)
dina says
delicious dessert!
Kate says
Thanks!! =)
Happy Valley Chow says
Mmm bread pudding is soo good and yours sounds fantastic. Great recipe :)
Happy Blogging!
Kate says
Thanks so much!! =)