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Apple Cinnamon Roll Bread Pudding (David Venable QVC)


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Rate this recipe 4.5/5 (29 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.

This recipe is prepared with the Temp-tations® Figural Floral 13" x 9" Baker with Wire Rack (K39671).

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