Rolling Up Some Love-Cinnamon Roll Pumpkin Bread Pudding

 

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I reincarnated stale bread. As a cinnamon roll. And I’m not sorry. Cuz it’s gooood!

I mean, we could do croutons, or bread crumbs, or French Onion Soup. We could do Classic Bread Pudding or Peaches and Cream French Toast. But Cinnamon Roll Pumpkin Bread Pudding…oh yea. That’s the spot. And the most devoured “cinnamon rolls” I’ve seen my family eat. And the good thing about this bread pudding is it is not overly soggy, due to the large amount of bread used, but rather it is more cinnamon roll like.

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Check out those Cinnamon Rolls!!!

My husband does not typically like bread pudding at all, but he really enjoyed this recipe! It may also help that I used his favorite Cinnabon Filling. Ha.

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What’s not to love about butter, brown sugar and lots of cinnamon?

So why hold out any longer…here’s my latest Famished Fish creation. Oh, it’s healthy-it’s got pumpkin in it! Well, I did lighten it up by making a Sour Cream Cheese Sauce for it. But feel free to smother it with a can of cream cheese frosting if you are feeling bold.

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All you need is some basic ingredients:

Cinnamon Filling:
6 Tb butter
1 cup packed brown sugar
2 1/2 Tb cinnamon

Bread Pudding:
6 hoagie rolls
6 eggs
3 cups milk
1 cup pumpkin purée
1 cup sugar
1 Tb rum extract
1 tsp pumpkin pie spice
2 Tb butter

Sour Cream Cheese Sauce:
3/4 c powdered sugar, sifted
8 oz Neufchâtel cream cheese, softened
1/2 c light sour cream
1/2 tsp pumpkin pie spice

350F 40-50 min

Spray a 13×9 inch casserole dish with cooking spray.

Combine all the Cinnamon Filing ingredients in a small bowl. Cut the hoagie rolls (preferably stale) in half lengthwise. Press the cinnamon filling onto the bread, dividing evenly to all the bread slices.

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Roll the bread slices in cinnamon roll style, in toward the cinnamon filling. Holding the bread roll tightly, cut in half widthwise and carefully place the two new cinnamon rolls spiral side up, pressing the seams of the bread in well. This will make 24 cinnamon rolls. Continue with all the bread slices, squeezing each cinnamon roll in to fit, being careful they don’t flip sideways. It is okay if the bread cracks a little from staleness. Just cram it in.

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After the cinnamon rolls are fitted snugly, combine all the remaining bread pudding ingredients, except the 2 Tb butter.

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Pour the mixture over the cinnamon rolls, coating evenly.

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Dot with the 2 Tb butter. Cover with plastic wrap or foil and place in the refrigerator to allow to soak overnight, or at least 1 hour until the egg mixture is well absorbed.

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Preheat the oven to 350F. Uncover cinnamon rolls and bake for 40-50 minutes until lightly golden.

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Meanwhile, combine all Sour Cream Cheese Sauce ingredients in a mixing bowl and refrigerate until cinnamon rolls are ready.

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When cinnamon rolls are done, remove from oven and cool slightly. Cut into 3 rows of 5 slices each, making 15 servings. Smother with 3 Tb of the cream sauce and enjoy.

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You will truly obsess over each bread pudding piece looking like a little bitty cinnamon roll. I know I did.

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Makes 15 yummy servings.  And at half the calories and WW points of a typical shopping mall cinnamon roll, you can’t feel guilty eating this.  Less than 450 calories and only 12 WW points!  I’ll take that as healthy.  Enjoy 🙂

Cinnamon Roll Pumpkin Bread Pudding

Prep Time: 1 hour, 20 minutes

Cook Time: 50 minutes

Total Time: 2 hours, 10 minutes

Number of servings: 15

Per Serving 443 calories

Fat 18 g

Carbs 63 g

Protein 9 g

15


Cinnamon Roll Pumpkin Bread Pudding

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Cinnamon Filling

  • 6 Tb butter
  • 1 cup packed brown sugar
  • 2 1/2 Tb cinnamon
  • For the Bread Pudding

  • 6 hoagie rolls
  • 6 eggs
  • 3 cups milk
  • 1 cup pumpkin purée
  • 1 cup sugar
  • 1 Tb rum extract
  • 1 tsp pumpkin pie spice
  • 2 Tb butter
  • Sour Cream Cheese Sauce

  • 3/4 c powdered sugar, sifted
  • 8 oz Neufchâtel cream cheese, softened
  • 1/2 c light sour cream
  • 1/2 tsp pumpkin pie spice

Instructions

  1. Spray a 13×9 inch casserole dish with cooking spray.
  2. Combine all the Cinnamon Filing ingredients in a small bowl. Cut the hoagie rolls (preferably stale) in half lengthwise. Press the cinnamon filling onto the bread, dividing evenly to all the bread slices.
  3. Roll the bread slices in cinnamon roll style, in toward the cinnamon filling.
  4. Holding the bread roll tightly, cut in half widthwise and carefully place the two new cinnamon rolls spiral side up, pressing the seams of the bread in well. This will make 24 cinnamon rolls.
  5. Continue with all the bread slices, squeezing each cinnamon roll in to fit, being careful they don’t flip sideways. It is okay if the bread cracks a little from staleness. Just cram it in.
  6. After the cinnamon rolls are fitted snugly, combine all the remaining bread pudding ingredients, except the 2 Tb butter.
  7. Pour the mixture over the cinnamon rolls, coating evenly.
  8. Dot with the 2 Tb butter. Cover with plastic wrap or foil and place in the refrigerator to allow to soak overnight, or at least 1 hour until the egg mixture is well absorbed.
  9. Preheat the oven to 350F. Uncover cinnamon rolls and bake for 40-50 minutes until lightly golden.
  10. Meanwhile, combine all Sour Cream Cheese Sauce ingredients in a mixing bowl and refrigerate until cinnamon rolls are ready.
  11. When cinnamon rolls are done, remove from oven and cool slightly. Cut into 3 rows of 5 slices each, making 15 servings. Smother with 3 Tb of the cream sauce.

Notes

If you don't want to make the Sour Cream Cheese Sauce (nutrition information IS caluculated), use a can of Cream Cheese Icing.

What is your favorite cinnamon roll topping?

You may also enjoy Whole Wheat Banana Apple Raisin Muffins (Banapple Muffins)