Cinnamon Toast Crunch Bread Pudding

I made Salted Caramel Bread Pudding last week and it was SO good I decided to make this Cinnamon Toast Crunch Bread Pudding recipe this week!

Well, well, well…look who’s baking again! It’s ME, guys 🙂

And look at what I used, not only the cereal but also Cinnamon Toast Crunch coffee creamer AND King’s Hawaiian Original Sweet Rolls 🙂

My son was hesitant when I told him coffee creamer was involved, but I assured him no coffee is actually in it, just flavored cream.

He got on board real quick after that 🙂

How to Make Cinnamon Toast Crunch Bread Pudding

Cut the King’s Hawaiian Rolls into small pieces.

It works best if you use a serrated knife, as is the case for cutting any bread.

Then pour the whole quart of creamer into a large bowl.

To the bowl, add 4 eggs, 4 Tablespoons melted butter, a cup of brown sugar, a teaspoon of ground cinnamon, and a pinch of salt.

Plus 2 cups of Cinnamon Toast Crunch cereal.

Whisk that together until everything is pretty evenly combined.

Next fold in the pieces of King’s Hawaiian Rolls. Let it sit for about 30 minutes so the bread and cereal have time to soak up the cream.

Then pour into a greased 9×13 casserole dish.

This will bake in a 350 degree oven for 1 hour.

Ahhhh…. look at the crunchy bits of cereal, which were easily my favorite part of this dessert.

You could serve just like this or add a little caramel sauce and/or whipped cream.

I opted for both the caramel and whipped cream, and even some more crushed up cereal over top.

I’m not even a dessert person, but Cinnamon Toast Crunch Bread Pudding has my heart 🙂

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If you like Cinnamon Toast Crunch Bread Pudding, you might also like these recipes…

Salted Caramel Pretzel Bark

Maple Bourbon Peach Crumble

Pumpkin Cheesecake Balls

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