Cinnamon Roll Bread Pudding Casserole

Instructions

1. Step
   ​Preheat the oven to 350°F (175°C). Lightly grease a baking dish.​ Cut the prepared, uncooked cinnamon buns into approximately 1-inch (2.5 cm) pieces and arrange them evenly in the prepared baking dish.​
2. Step
   In a medium bowl, whisk together whole milk, eggs, brown sugar, vanilla extract, cinnamon and salt until smooth and well combined. Pour the custard evenly over the cinnamon bun pieces.​
3. Step
   Bake at 350°F (175°C) for 35–45 minutes, or until the top is golden brown and the cinnamon roll dough is completely cooked through in the centre.​ If the top begins to brown too quickly, loosely cover the baking dish with aluminum foil for the remainder of the baking time. Remove from the oven and allow the bread pudding to rest for 5–10 minutes before adding the vanilla cream.​
4. Step
   ​While the bread pudding is baking, combine the brown sugar, heavy cream, melted butter and cinnamon in a small saucepan. Cook over medium-low heat for 3–5 minutes, stirring frequently, until the brown sugar has dissolved and the sauce is smooth, glossy and slightly thickened. Remove from the heat and stir in the vanilla extract. Keep warm until ready to serve.​
5. Step
   ​Add the powdered sugar, 30 mL (2 tbsp) heavy cream, vanilla extract and salt to a bowl.​ Whisk until completely smooth. If needed, gradually add the remaining 7 mL (½ tbsp) heavy cream until the vanilla cream reaches a soft, smooth and pourable consistency.​
6. Step
   Once the bread pudding has rested for 5–10 minutes, pour vanilla cream evenly over the top. Add a few spoonfuls of the cinnamon sauce over the vanilla cream.​ Using the tip of a knife or a toothpick, gently drag the cinnamon sauce through the vanilla cream to create a beautiful cinnamon swirl pattern. Avoid overmixing so the swirls remain visible.​
7. Step
   Cut the cinnamon bun bread pudding into portions and serve warm. Spoon the warm cinnamon sauce over each serving just before serving. ​