Best Bites: Bread Pudding From Yesterday's Cinnamon Rolls

By Donna Erickson

Bake Bread Pudding From Yesterday's Cinnamon Rolls

We often enjoy cinnamon rolls for morning coffee when relatives come for a visit during this time of year. We either pick them up at a bakery or bake this easy recipe with anyone who wants to get their hands in the dough! The next day, the "leftovers" can be transformed into a yummy "Apple Pecan Bread Pudding." Try it out for yourself:

PHOTO CREDIT: Donna Erickson

EASY FAMILY CINNAMON ROLLS

• 1 package of yeast roll mix, or a batch of yeast bread dough

• 1/4 cup butter or margarine

• 1/4 cup sugar

• 1/4 cup cinnamon

• Raisins and nuts, if desired

For the glaze:

• 1 cup powdered sugar

• 2 tablespoons milk

Prepare and roll the bread dough into a 10-by-12-inch rectangle. Spread the dough with butter or margarine, and sprinkle with sugar and cinnamon. Add raisins and nuts, if desired.

Roll the dough up along the long side. Slice the dough into 1-inch rounds using a bread knife. Or try dental floss to cut the dough by placing it under the large roll of dough. Lift the floss and quickly crisscross it through the dough roll to make a round.

Place dough rounds in a 9-inch pan, cover, and let rise about 1 hour. Bake in an oven set to 350 F for 35 minutes. Cool.

Stir together the powdered sugar and milk in a small bowl. Drizzle glaze over cinnamon rolls.

APPLE PECAN BREAD PUDDING

• 8-ounces day-old cinnamon rolls, cubed

• 1/2 cup chopped pecans

• 1 cup sliced, peeled apples

• 2 eggs

• 2 cups milk

• 1/2 teaspoon vanilla

• 1/2 cup sugar, if desired

• Maple syrup

Coat an 8- or 9-inch cake pan with nonstick spray. Place the bread cubes in the pan, and toss in the pecans and apples. Blend the eggs, milk and sugar (optional) in a medium bowl. Add vanilla.

Pour the mixture over the bread and let stand for about 20 minutes. Bake in an oven set to 350 F for about 45 minutes, until golden brown. Cut into squares to serve. Serve with warm maple syrup.

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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.

(c) 2025 Donna Erickson

Distributed by King Features Synd.