Discover This Easy 3-Ingredient Cinnamon Roll Bread Pudding for the Holidays!

In my childhood home, eggnog was never part of our holiday traditions. My parents weren’t fans of this thick, creamy beverage, and I always wondered if it was as delightful as depicted in holiday films. When I finally tasted it as an adult, I was captivated by its creamy consistency and the hint of nutmeg—it was even more enchanting than I had imagined. Now, it’s a seasonal staple for me.

My fondness for eggnog has inspired me to incorporate it into various baked treats during the festive season. I substitute eggnog for milk or cream in recipes for buttercream frosting, chai lattes, ice cream, and notably, this simple three-ingredient cinnamon roll bread pudding.

This straightforward bread pudding recipe borrows elements from my 2-Ingredient Apple Cobbler and 2-Ingredient Cherry Cobbler. It begins with a can of cinnamon rolls, which I chop up and layer, then mix with a simple custard made from eggnog and eggs. After baking, I drizzle it with an eggnog sauce, creating a quick, flavor-packed dessert filled with holiday nostalgia.

Tips for Crafting the Perfect Cinnamon Roll Bread Pudding

• Pillsbury Grands Cinnamon Rolls are ideal because they separate easily into layers, which is key for achieving the best texture. Slice each roll into quarters and gently tease apart each layer.
• As you mix, make sure to keep the layers from sticking back together. They need to remain loose and spread evenly across the baking dish to ensure they bake uniformly.
• Though it might seem like the dish won’t be full, the cinnamon rolls expand as they cook, filling the pan and yielding plenty of servings.
• This bread pudding is delicious served either warm or cold. It’s perfect fresh from the oven, but it’s also a treat eaten cold from the fridge the next day.

How to Prepare This 3-Ingredient Cinnamon Roll Bread Pudding

For a 9×9-inch dish of bread pudding (yielding 9 to 12 servings), you will need:

• A nonstick baking spray (like Baker’s Joy)
• One 17.5-ounce can of Pillsbury Grands! Cinnamon Rolls with Cinnabon Cinnamon and Original Icing
• 1 3/4 cups of eggnog, divided (I prefer Southern Comfort Traditional Eggnog)
• Three large eggs
• Optional: 1/2 teaspoon of ground nutmeg
• Optional: 1 to 2 tablespoons of brandy

Start by preheating your oven to 375°F and greasing a 9×9-inch baking dish with nonstick spray. Cut each cinnamon roll into four pieces, totaling 20 pieces. Separate the layers of each cinnamon roll and place them in a large mixing bowl. In another bowl, whisk together 1 1/2 cups of eggnog, the eggs, and nutmeg if desired, until well blended.

Pour the eggnog mixture over the cinnamon roll pieces and stir to coat each piece thoroughly. Transfer the mixture to the prepared baking dish, spreading the dough evenly.

Cover the dish with foil sprayed with baking spray and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown and the center is just set, about 10 more minutes.

While the pudding bakes, prepare the sauce by warming the icing from the cinnamon rolls with the remaining 1/4 cup of eggnog and, if using, the brandy in the microwave. Drizzle this warm sauce over the finished bread pudding.

Let the bread pudding cool for about 15 minutes to absorb the delicious sauce. Serve warm and enjoy the rich, comforting flavors.

Any leftovers should be stored in the refrigerator and are best reheated in the microwave for brief intervals until warm.

Simple Modifications and Variations

• Enhance with toppings: While delicious on its own, you can elevate this dish with additions like crushed pecans, mini gingerbread cookies, or a scoop of vanilla ice cream.
• Opt for homemade: For an extra special touch, use homemade eggnog in the recipe.
• Scale up for gatherings: Easily double the ingredients and use two 9×9-inch baking dishes to serve a larger crowd during holiday festivities.

Additional Eggnog-Inspired Delights

• Eggnog French Toast
• Eggnog Ice Cream
• Eggnog Pound Cake