Cinnamon Roll Bread Pudding Recipe using Chick-fil-A Cinnamon Cluster Tray

June 17, 2014 Kristin

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Disclosure: I am a Brand Ambassador for Chick-fil-A Houston Road and I am receiving compensation for my post – however all opinions, as always, are 100% my own!

Do you love adding a little twist to traditional breakfast dishes? I am always experimenting with breakfast bakes and casseroles and my family loves them all. Make breakfast or dessert a little tastier with great items from the Chick-fil-A Catering Menu. I wanted to share with you my unique breakfast dish or dessert using the Cinnamon Cluster Tray from the Chick-fil-A menu.

Chick-fil-a’s Chicken Cinnamon Cluster Tray are made fresh daily and can be picked up or delivery by 10:30am. The tray is available in 3 sizes – small (6 Clusters), medium (12 Clusters) or large (16 Clusters).

5.0 from 2 reviews

Cinnamon Roll Bread Pudding Recipe using Chick-fil-A Cinnamon Cluster Tray

Author: Kristin Hale

Recipe type: Breakfast Cassarole

Cuisine: American

Prep time: 20 mins

Cook time: 90 mins

Total time: 1 hour 50 mins

Serves: 8

Ingredients

For the Bread Pudding:
6 to 7 cups - cubed cinnamon rolls (the small, 6-Count Cinnamon Cluster Tray is the perfect size for this recipe). Be sure to leave then out to harden and stale a bit.
5 egg yolks, the whites separated out
1 cup - light brown sugar
2 cups - heavy cream
⅔ cup - whole milk
2 tsps - vanilla extract
1 tsp - ground cinnamon, divided
Pinch of salt
2 tbsps - granulated sugar
4 tbsp - butter, cubed and chilled
Pecans to flavor
For the Icing:
½ cup - powdered sugar
4 tsps - heavy cream
½ tsp - vanilla extract

Instructions

Preheat oven to 300 degrees F. Grease or butter spray a 2-quart baking dish; set to the side.
In a large mixing bowl, whisk together the egg yolks, brown sugar, heavy cream, milk, vanilla extract, ¾ teaspoon cinnamon and salt. Mix together the stale cinnamon roll cubes until coated evenly. Let the mixture sit until the bread begins to absorb custard, about 30 minutes or so, mixing occasionally.
Pour the bread mixture into the prepared baking dish. Cover the dish with foil, and bake for 40-45 minutes.
While the bread mixture is baking,mix together the granulated sugar and remaining ¼ teaspoon cinnamon in a small bowl. Using a fork, mix the butter into the sugar mixture until the crumbs are the small and coated. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is set, usually and additional 20 to 25 minutes.
Remove from the oven and increase the oven temperature to 450 degrees F. Add the dish back into the oven and bake until the top of the pudding forms a golden brown crust, about 2-3 minutes. Remove from the oven and let cool on a wire rack for about 30 minutes or more.
To make the icing, whisk together the powdered sugar, heavy cream and vanilla until smooth. If necessary, add a teaspoon of powdered sugar or heavy cream at a time to reach the perfect consistency for adding atop the bread pudding.
Using a spoon or spatula, drizzle the icing over the cinnamon roll bread pudding. Serve and Enjoy!

This recipe is a little time and a LOT of love, but TRUST ME, the taste is worth it and your family will truly be amazed at the taste. I love the Cinnamon Cluster Tray and it really saved me a lot of time with preparing this dish.