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Cinnamon Roll Bread Pudding Cups

Desserts, Fall Recipes

This is a sponsored post by Tony Chacutere Famous Creole Cuisine although all thoughts and opinions are my own.

Use baked Cinnamon Roll dough to make these delicious Cinnamon Roll Bread Pudding Cups that are topped with a delicious pecan caramel sauce made with a surprising ingredient!

You know, Bread Pudding is a dessert that I am new to enjoy. For the longest time, I couldn’t understand why people liked sweet soggy bread with raisins. Well, I guess it is true what they say, which is as you get older your tastebuds change. During my last year of college, I was a Server at Pappadeaux Seafood Kitchen where they have some of the best Bread Pudding that I’ve ever tasted. It was actually the first time I had the dessert. To my surprise, it didn’t taste like soggy bread at all. It was absolutely delicious!

Bread Pudding is a delicious and inexpensive dessert you can make if you have some old stale bread laying around. You really only need bread, eggs, cinnamon, milk, and raisins. I’m sure you can get all of the ingredients for this dessert for less than $10. That is my guess anyway. For this recipe, instead of old bread, I used baked cinnamon rolls. I thought it was a great idea as there is already flavor and sweetness infused in the bread. Great idea, right?

As we prepare for our holiday meals and small gatherings, some of us are preparing dinner a little differently this year. When creating meals for small gatherings, it is important to make dishes to stand alone as much as possible. Basically, individual servings for everyone. These Cinnamon Roll Bread Pudding Cups are a perfect dessert option for occasions where people can just grab and go. 

Using Tony Chachere’s Praline Ham Injectable

Not only are these miniature dessert cups perfect for individual servings, but they are also filled with cinnamon and pecan flavor. But you will never believe what is used to bring the sauce to life? I added a couple of tablespoons of Tony’s Chachere Praline Ham Injection. Now hear me out? Don’t let the fact that this ingredient has the word “ham” in it scare you. Tony’s Chachere Praline Ham Injectable tastes like a thin pecan syrup, which only adds flavor to my Mini Bread Pudding Cups. Tony’s has several seasoning products that I’ve been using for years! The seasoning salt is my absolute favorite. 

As you prepare for your holiday meal this year, or no matter the occasion, try this Cinnamon Roll Bread Pudding Cups made using Tony Chachere’s Injectable Praline Ham Marinade.

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Cinnamon Roll Bread Pudding Cups

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  • Author: Nicole Nared-Washington
  • Total Time: 40 minutes
  • Yield: 12 1x
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Description

Use baked Cinnamon Roll dough to make these Cinnamon Roll Bread Pudding Cups that is topped with a delicious caramel sauce.

Ingredients

Scale
  • 3– 12.5 oz Count Cinnamon Roll Tubes (24 total)
  • 4 eggs
  • 2 c. whole milk
  • ¾ c. heavy cream
  • ½ tsp. Cinnamon
  • ½ c. sugar
  • 1 tsp. Salt
  • 1 tsp. Vanilla extract
  • 1 stick butter
  • 1 c. light brown sugar
  • 1 tbsp. Light corn syrup
  • 1 ½ tbsp. Tony Chachere’s Praline Ham Injector
  • ¼ c. chopped pecans
  • Pinch of salt

Instructions

  1. Preheat your oven to 350 Degrees. Spray a large baking sheet with baking spray.
  2. Open the cinnamon rolls and place them on the baking sheet about 1 ½ inches apart. Bake in the oven for 15 minutes. Remove from the oven and allow to cool completely. 
  3. Tear the baked cinnamon rolls into pieces and place in a large bowl. In a separate bowl, add the eggs and whisk until the yolks and whites combine together. Add the milk and cream and whisk in with the eggs. 
  4. Add the sugar, cinnamon, salt, and vanilla extract and mix well together. Pour the custard mixture over the cinnamon roll bread and fold to ensure the mixture is coating the bread. Cover with plastic wrap and place in the refrigerator for about an hour. 
  5. In a small saucepan melt the butter along with the brown sugar and corn syrup. Allow to melt on medium heat and whisk until sugar and butter combine for about 2-3 minutes. Next, add Tony’s Praline Ham Injector and stir. Remove from heat.
  6. Line a cupcake pan with liners. Use an ice cream scoop and scoop some of the bread pudding mixture into the liners. Spoon some of the caramel mixtures over the cinnamon roll mixture and bake for 20 minutes. Once finished allowing to cool slightly. About 5 minutes. Drizzle with the cinnamon roll glaze and serve.

Notes

  • Feel free to add about 1/4 cup of raisins if you wish.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert

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Comments

  1. Mary Gresham says

    I’m confused – after refrigerating for one hour what do you do with the mixture? I take it that you drizzle the sauce after baking. This really sounds good. Thanks for sharing.

    Reply

    • Nicole Nared-Washington says

      Hello Mary. You scoop the mixture in the cupcake lines and spoon over some of the caramel sauce and bake.

      Reply