Caramel Cinnamon Bun Bread Pudding

Caramel Cinnamon Bun Bread Pudding

Sometimes the best discoveries come from happy accidents. I made a pan of caramel cinnamon buns and I was the only one home to eat them. That in itself is no great tragedy, I took great pleasure in sitting down with a cup of coffee and a warm sticky bun in the perfection of solitude. But, the day went by and the kids were busy with sports, finals and all that kids are busy with, so I found myself with a pan of lovely, albeit slightly stale rolls. My boys would have happily devoured them as a midnight snack, but for my taste they were a bit stiff, after 12 hours on the counter. We talk about using stale bread for pudding in our books, that’s not news, but this recipe elevates a rather humble dessert to a special occasion by using sticky buns. I just put the sticky buns right back in the cake pan, with the caramel and all, then covered it with custard. I baked them and a new classic was born in my house. I served the pudding as dessert, but they are also perfect for breakfast or brunch.

1 1/2 pounds brioche dough – I used the recipe from The New Artisan Bread in Five Minutes a Day, but you can use Healthy Bread in Five Minutes a Day or the Gluten-Free Artisan Bread in Five Minutes a Day as well.

Filling and caramel for pan:


  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon orange zest
  • 6 tablespoons butter, melted
  • 6 egg yolks
  • 3 cups half-and-half
  • 1/4 cup sugar ( I reduced the amount, since the rolls are sweet)
  • 3 tablespoons rum
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon fresh nutmeg
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon orange zest
Read the whole recipe on Artisan Bread in Five Minutes a Day