Cinnamon Roll Bread Pudding

Today’s recipe I am sharing with you is delicious and a great way to use up stale bread or cinnamon rolls.

Cinnamon Roll Bread Pudding


  • 12 ounces crustless bread, cut into large chunks (about 4 large cinnamon rolls)
  • 7 large eggs
  • 2-1/2 cups whole milk
  • 1/3 cup raisins, preferably soaked in hot water for about 10 minutes until plump
  • 1/2 cup sugar
  • 2 tsp vanilla extract
  • 1-2 tsp freshly grated nutmeg
  • 2 tsp ground cinnamon


These are the leftover cinnamon rolls that I made a couple weeks ago. The only reason I had leftovers is that I’m not really a cinnamon-roll-a-day kind of person, and after snacking on them for a few days I had to get my gluttonous tendencies in check. So I made bread pudding. Makes perfect sense, right?

Cut the crust off the rolls, and cut them into about 1″ cubes.

Crack 7 large eggs into a big bowl. Lightly beat them.

Add the milk, sugar, and vanilla. Whisk to combine.

Add the nutmeg and cinnamon. I didn’t actually measure the nutmeg, but I grated somewhere between 2/3 to 3/4 of a whole seed. It was pretty strong on the nutmeg flavor, which I really liked, but you could reduce the amount of nutmeg if you’d prefer the cinnamon to shine through more.
Did you know that both mace and nutmeg come from the same plant? And they grow on an evergreen tree? The old’ Myristica fragrans is the only tropical plant that’s the source of two spices. Fascinating, isn’t it?

Stir the egg/milk/sugar/spice mixture until everything is combined, and then pour it over the bread and raisins in a large bowl. Use a spoon to push down any bread that isn’t submerged, and let the mixture hang out for at least 20 minutes and as long as overnight.

Pour the mixture into a greased 11x7x2-inch* glass dish, cover it with foil, and put it in a cold 350 oven for 30 minutes. Remove the foil and continue baking for about 35 minutes, until the top is puffed golden brown.
*If you only have a 9×13-inch dish, that should work as well. You might need to adjust the baking time, though.

I took mine out a little too early, which I didn’t realize until I started cutting pieces from the edges and the runny center rushed to fill the newly vacant space in the dish. If that’s the case, just throw it back in until the center is set.

The original recipe calls for a drizzle of maple syrup and a sprinkle of toasted pecans to top it off…

But we went with vanilla ice cream. There was also a bottle of chocolate syrup that was passed around, but for some reason I resisted.

If you liked the recipe share your reviews here.

Quick Recipe: Apple Butter Bread

Today, I will share with you another fruit bread recipe. If you liked my previous Cheese Biryani Recipe then you will love it.

Apple Butter Bread


  • 1/2 cup of butter
  • 1 cup of packed brown sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 2 cups All Purpose Flour
  • 1 cup apple butter
  • 1/2 cup chopped pecans


  1. Cream butter and brown sugar add an egg to the mixture and beat well.
  2.  You have to now combine buttermilk with the baking soda slowly.
  3. Combine flour and spices into the mixture.
  4. Stir in apple butter and chopped pecans.
  5. Pour into greased 8 x 6 x 4 inch loaf into the pan.
  6. Bake the loaf at 360 degrees F for 1 hour and 20 minutes till a wooden pick inserted in center comes out clean.
  7. Cool in pan 5 minutes remove to wire rack and cool completely.


1 loaf (9 servings). Per Serving:

  • 411 Calories 16g Fat (33.7% calories from fat)
  • 5g Protein
  • 65g Carbohydrate
  • 2g Dietary Fiber
  • 49mg Cholesterol
  • 422mg
  • Sodium Exchanges: 1 1/2 Grain (Starch) 0 Lean Meat 0 Non-Fat Milk 3 Fat 2 1/2
  • Other Carbohydrates

Asian Delight: Cheese Biryani

This yummy dish is a favorite one for children and can be served as a main meal or as a side dish by adjusting the portions. It can be a perfect dish that can be served at Sunday Brunch.

Cheese Biryani


  • 40g butter
  • 600ml full cream milk
  • salt, pepper, and nutmeg to taste
  • 300g Paneer/ Cheese
  • Cheddar cheese
  • 500g rice
  • Herbs, Onion

Method Preparation Herbs

1. Melt butter over low heat in a saucepan.

2. Add herbs and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes brownish.

3. Pour in cold milk stir and season to taste. Cook over medium heat until thick, stirring occasionally with the wooden spatula.

4. Remove from heat and set aside for 10 mins to cool. Stir and add half the cheese and panner.


1. Cook the rice in salted water according to package instructions. Drain well.

2. In a mixing bowl, combine rice, prepared herbs. Mix well and pour into a buttered, container.

3. Top with remaining cheese. Place in the container and cover with foil.

4. Cook the Biryani on Coal pieces for better taste,  serve with onion and tomatoes over the top of Biryani and enjoy hot.