Cinnamon Roll Bread Pudding
Servings: 12 Servings
Ingredients
Bread Pudding
- 8 cups torn gluten-free bread or any bread you choose
- 2 Tbs butter melted
- 1/2 cup milk
- 1/2 cup cream
- 1 Tbs Bourbon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 4 large eggs beaten
- 1 tsp ground cinnamon
Cream Cheese Icing
- 1/4 cup butter softened
- 4 oz cream cheese softened
- 1/8 tsp salt
- 1 1/2 cup powdered sugar
- 2 Tbs milk
Instructions
- Preheat the oven to 350 degrees.
- Place the bread into an 8x8 inch baking pan. Drizzle the melted butter over the top of the bread.
- Whisk together milk, cream, bourbon, sugar, brown sugar, eggs, and cinnamon.
- Pour the mixture over the top of the bread. Use a fork to push the bread down until it is covered allowing it to soak up the mixture.
- Bake in the oven for 45 minutes until it is golden brown. To check if it’s done, the top will spring back when lightly pressed.
- While the bread pudding is baking, use a hand mixer to make the icing. Mix the butter, cream cheese, salt, powdered sugar and milk.
- When the bread pudding is finished, pull it out of the oven and pour the icing on top. Use the back of a spoon or a spatula to spread it evenly.
- Allow it to cool. It must be completely cooled to cut it into slices.
- Serve.
Notes
Be sure to read the ingredients for gluten-free.
For this recipe, I used my bread machine Gluten-Free Brioche Bread.
The Schar Gluten-Free Sourdough Bread also works well in this recipe.
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