Description
A warm, bakery-style bread pudding made with soft Hawaiian rolls, a rich cinnamon swirl, and a creamy homemade glaze—just like a gooey cinnamon roll in pudding form.
Ingredients
Custard
- 2 tbsp butter (28g)
- 2 eggs
- 2 yolks
- 1 ¾ cup milk (420g)
- ½ cup heavy cream (120g)
- ⅓ cup granulated sugar (65g)
- 1 tsp vanilla
- ¼ tsp salt
Cinnamon Filling
- ⅓ cup unsalted butter, melted (75g)
- ⅔ cup brown sugar, packed (130g)
- 1 ½ tbsp cinnamon
- ¼ tsp salt
Cream Cheese Glaze
- 3 oz cream cheese, room temperature (85g)
- 3 tbsp unsalted butter, room temperature (40g)
- 3 tbsp heavy cream (45g)
- ¾ cup icing sugar (100g)
Bread
- 12 King’s Hawaiian Original Sweet Rolls (12 oz) or brioche rolls (up to 16)
Instructions
- Tear the rolls into medium pieces and place them in a greased baking dish.
- In a bowl, whisk eggs, yolks, milk, cream, sugar, vanilla, salt, and melted butter.
- Pour the custard evenly over the bread and let it soak for 10 minutes.
- Mix melted butter, brown sugar, cinnamon, and salt. Dollop or swirl over the soaked bread.
- Bake at 350°F (175°C) for 35–45 minutes, until set and lightly golden.
- Beat cream cheese, butter, cream, and icing sugar until smooth.
- Drizzle glaze over warm bread pudding and serve.
Notes
- Let the bread dry out for a few hours for better custard absorption.
- For extra gooey pockets, add small cubes of cream cheese into the bread before baking.
- Use brioche or challah for a richer texture if Hawaiian rolls aren’t available.
- For a less sweet version, reduce the cinnamon filling sugar by ¼ cup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes