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Apple Cinnamon Roll Bread Pudding


I don't care if you make this for breakfast or dessert…just promise me you'll make it. It's warm, dense, decadent, and the very definition of comfort.
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Tip: While tempting, don't drizzle maple syrup over the entire bread pudding because it will make the bread soggy. If you're not a big fan of sweets, you may prefer to omit the syrup entirely.

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Rate this recipe 4.3/5 (28 Votes)


  • 3 cups half-and-half
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 Tbsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1-1/2 lbs store-bought, already baked cinnamon rolls, cut into 2" pieces
  • 2 Granny Smith apples, peeled, cored, and chopped into 1" pieces
  • 4 oz cream cheese, cut into 1/2" pieces
  • Maple syrup, for drizzling


Adapted from


Step 1

Move an oven rack to the bottom of the oven and preheat to 300°F. Grease a 9" x 13" baking dish. Set aside.

Whisk together the half-and-half, eggs, sugar, vanilla, cinnamon, and salt in a large bowl until the mixture is smooth and well incorporated. Add the cinnamon rolls, apples, and cream cheese and gently toss until the custard completely coats all of the cinnamon-roll pieces and all of the liquid is absorbed. Pour the mixture into the prepared pan.

Bake until the custard is set and the top is lightly browned, about 60–70 minutes. Cut into portions and drizzle maple syrup on top of each serving.

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