Cinnamon Roll Bread Pudding

Does this even need a description? It’s a bread pudding that tastes like the gooey center of a cinnamon roll. Just make it already.

Adapted from Something Swanky


  • 8 cups old stale bite-sized bread pieces
  • 3 large eggs
  • a little over 1/2 cup agave nectar (5/8 cup)
  • 1/3 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon  vanilla extract
  • 1/2 teaspoon salt
  • 1/2 tbsp. cinnamon
  • 1 cup pecans, halved or chopped


  1. Prepare an 8×8 or 9×9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
  2. Place all of the bread pieces into the baking dish.
  3. Pour the melted butter over the bread.
  4. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
  5. Pour evenly over the bread pieces. Use a rubber spatula to push and “prod” the bread pieces around in the dish until all are coated in the syrupy mixture. Let sit for a little while until bread has absorbed some liquid.
  6. Bake at 375º for 45 minutes. Top with cream cheese icing.

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