Cinnamon Bun Bread Pudding

Steps

• Base: Tear the cinnamon buns into rough chunks and scatter them in a greased 9x9 pan, icing and all.

  Tip: Tearing rather than slicing gives ragged edges that soak up the custard faster and more evenly than clean cuts.

• Custard: Whisk the eggs, milk, cream, sugar, vanilla, and cinnamon together until smooth.
• Assemble: Pour the custard evenly over the torn buns, pressing them down gently so everything is submerged. Let sit so the bread can soak.
  ⏱ Start 15 min timer

  Tip: This soak matters — bread pudding baked without it has a dry top layer and a custardy bottom instead of an even texture throughout.

• Bake: Bake at 165°C (330°F) until puffed, golden, and just set in the centre — it should still have a gentle wobble.
  ⏱ Start 38 min timer
• Serve: Let stand 10 minutes before serving, dusted with icing sugar if you like.
  ⏱ Start 10 min timer