Cinnamon Bun Bread Pudding

Base

• 6 Day-old cinnamon buns, torn into chunks — any recipe in this category works

Custard

• 4 Eggs
• 1 1/2 cups Milk
• 1/2 cup Heavy cream
• 1/4 cup Granulated sugar
• 1 1/2 tsp Vanilla extract
• 1/2 tsp Ground cinnamon

Finish

• 2 tbsp Icing (powdered) sugar, for dusting

Base

1. 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

1. Whisk the eggs, milk, cream, sugar, vanilla, and cinnamon together until smooth.

Assemble

1. Pour the custard evenly over the torn buns, pressing them down gently so everything is submerged. Let sit so the bread can soak. (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

1. Bake at 165°C (330°F) until puffed, golden, and just set in the centre — it should still have a gentle wobble.

Serve

1. Let stand 10 minutes before serving, dusted with icing sugar if you like.