Description
This ultra-creamy slow cooker cinnamon roll bread pudding is made with glazed cinnamon rolls soaked in a rich vanilla custard and finished with a silky glaze. An easy, hands-off breakfast or brunch perfect for holidays and weekends.
Ingredients
Bread Pudding
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12 large glazed cinnamon rolls, cut into 1½-inch chunks
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1¼ cups granulated sugar, divided
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2 teaspoons ground cinnamon, divided
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6 large egg yolks
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3 cups half-and-half
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1 teaspoon vanilla extract
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1 teaspoon salt
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⅓ cup chopped pecans
Glaze
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1½ cups confectioners’ sugar
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½ cup heavy whipping cream
Instructions
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Lightly grease a 6–7 quart slow cooker or line with a parchment sling.
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In a small bowl, mix ¼ cup sugar with 1 teaspoon cinnamon and sprinkle evenly over the bottom of the slow cooker.
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Spread cinnamon roll pieces evenly in the slow cooker and sprinkle with chopped pecans.
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In a medium saucepan, combine half-and-half, remaining 1 cup sugar, remaining 1 teaspoon cinnamon, vanilla extract, and salt. Heat over medium heat until steaming and just beginning to bubble.
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In a separate bowl, whisk egg yolks. Slowly whisk 1 cup of the hot milk mixture into the egg yolks to temper them.
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Gradually whisk the egg mixture back into the saucepan until fully combined.
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Pour custard evenly over the cinnamon rolls, gently pressing down so all pieces are soaked.
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Cover and cook on LOW for 2½–3 hours or HIGH for 1½–2 hours, until set but still slightly jiggly in the center.
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Turn off heat and let rest 10–15 minutes with the lid slightly ajar.
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Whisk confectioners’ sugar and heavy cream until smooth and drizzle over the warm bread pudding before serving.
Notes
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For best texture, place a paper towel under the slow cooker lid to absorb condensation.
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Do not overcook — a slight jiggle in the center ensures a creamy custard.
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Serve by spooning rather than slicing for maximum creaminess.
- Prep Time: 15 MINUTES
- Cook Time: 2HOURS 30 MIN
- Category: BREAKFAST | BRUNCH
- Method: SLOW COOKER
- Cuisine: American