Cinnamon Roll Pumpkin Bread Pudding

I'm back at it again! Last time I made bread pudding, I had a little accident and ended up cutting my finger. I wrote about this tale at the beginning of the year. When I made the delectable bread pudding this time though, I did not have any emergencies!

Anthony has been working at the most amazing bakery called Yellow Dog Bread Company. I will be sharing more about the store in the next few weeks, as they deserve their own post, they're that good! Matt and Tanya Andrews, the owners, have been incredibly generous to both of us. One benefit of working at Yellow Dog is the free bread at the end of the night. Recently, Anthony texted me and said, Tanya wants to know if you can make pumpkin bread pudding out of cinnamon rolls. I said, I can't guarantee anyting but I will try it out. Worst case scenario: it doesn't work. Best case scenario: they are amazing. The best case scenario prevailed!

To start, you'll need 4 large cinnamon rolls. I cut the rolls in the morning and put them in a pan to dry out for a few hours. 

Once they've dried a little, add melted butter to the bread.

Stir the pumpkin mixture (recipe is at the end of this post), being careful to not topple over the mixing bowl with your baby bump.

Add pumpkin mixture to the cinnamon rolls.

Bake and add warmed maple syrup to the top once finished. 

Bon Appetit! The best part about using cinnamon rolls is the frosting will run to the bottom of the pan. When you take a bite, you'll get a burst of sweet.

Thank you, Tanya for the awesome idea. Here are the recipe details:

Cinnamon Roll Pumpkin Bread Pudding

(adapted from Smitten Kitchen)

Ingredients

  • 4 large Cinnamon Rolls, cut in to bite sized pieces
  • 1/4 cup Butter
  • 1 cup Pumpkin Puree
  • 4 Eggs
  • 1 1/2 cups Milk (I used 2%, use whatever you'd like)
  • 1/2 tsp. Salt
  • 3 tsp. Pumpkin Pie Spice
  • 2 tbsp. Vanilla Extract

Directions

Cut the cinnamon rolls and place in a greased 9 x 13 pan. Let the rolls sit out for a few hours to dry.

Preheat oven to 350 degrees. Melt butter and add to cinnamon rolls. Beat eggs in a large bowl. Then wisk all other ingredients (except maple syrup) together in the same bowl. Pour over the top of the rolls. Using a spoon, make sure all bread has some of the pumpkin mixture. 

Bake for 45-50 minutes until the pumpkin mixture is cooked. Add maple syrup to the top once out of the oven. Let cool for 10 minutes before serving. 

Enjoy!

Also, the Hubster said he wants to apologize for the photos. They do not make the bread pudding look nearly as appetizing as it was. This stuff was GOOD!