TypTop Cinnamon Bun Bread Pudding

This is a great way to use up any cinnamon buns that have started to go a little crunchy on the edges, if you’ve managed to keep them in the house that long. –chef Kelsey Johnson

4 cinnamon buns
¾ c heavy cream
2 eggs
½ c sugar
1 t vanilla
¼ c any add-ins you want, think nuts, banana slices, chocolate chips, etc.

Preheat the oven to 375ºF.

Slice the cinnamon buns into roughly 6 to 8 pieces and scoop them into a large bowl. In a separate bowl, whisk together cream, eggs, sugar, and vanilla. Pour the mixture over the sliced-up buns. Toss well to combine and let it soak in. Mix in any additional add-ins you want at this point.

Line a loaf tin with parchment paper and tip the bread mixture in. Bake in the oven for 20-25 minutes or until set in the center and slightly golden brown. Unmold and allow to cool before slicing. Eat as-is or toast in a pan with brown butter. Top with maple syrup and enjoy!

Serves 4.