Last Sunday, I made this delicious breakfast dish. Have you ever had bread pudding? It’s soft, sweet, and custardy. And because it’s so rich, a little goes a long way. We paired slices of this cinnamon bun bread pudding with scrambled eggs and fruit – it was the perfect meal.

Traditionally, bread pudding is made with slightly stale French bread. This version uses four gluten-free Udi’s cinnamon buns, although I imagine you could use any type of cinnamon-raisin bread, gluten-free or not (you’d probably use 5 – 7 slices of bread, depending on the thickness; Udi’s cinnamon buns aren’t very large).

Click through for the recipe.  Don’t worry – this ‘click through’ feature isn’t a regular thing on HTP. It’s just for giveaways and reviews.

My favorite part of this dish was how long it lasted! Like I said, a little goes a long way, but it also kept very well in the fridge. Just pop it in the microwave for a minute and – tada! – a delicious breakfast. This dish would be great for brunch or even something extra-special, like Christmas morning.


Cinnamon Bun Bread Pudding




  • 4 Udi’s cinnamon buns
  • 1/4 cup raisins
  • 1/2 cup chopped pecans
  • 4 eggs
  • 1/2 tablespoon vanilla extract
  • 1/2 cup loosely packed brown sugar
  • 2 tablespoons butter (I used Earth Balance)
  • 1 and 3/4 cup milk (I used unsweetened vanilla almond milk)
  • Sprinkle of cinnamon and nutmeg
  • Half a packet of icing – optional (comes with the cinnamon buns; if you don’t have this icing because you are using another type of bread, I don’t think it’s necessary for the recipe).




  • Preheat oven to 350 degrees.
  • If frozen, thaw cinnamon buns. Then, chop into bite-sized pieces. Place in large bowl with raisins and pecans.
  • In a small bowl, melt butter in microwave. Mix in brown sugar until smooth.
  • In another bowl, beat eggs. Add in the butter and brown sugar mix, vanilla extract, milk, cinnamon, and nutmeg.
  • Pour liquid over bread and mix thoroughly. Let stand for several minutes so liquid can absorb; mix regularly to ensure every piece of bread gets soaked.
  • Greas a 8-inch pie dish (I used a cast-iron skillet). Pour in bread mixture, pressing down firmly with a spatula. Cover with foil (very important).
  • Bake for 50 minutes. Remove foil and bake for another 10 minutes.
  • Remove from oven and let cool for 10-15 minutes (also very important). Drizzle with icing. Slice and enjoy.


Happy brunching!


Learn more about living gluten free! Visit Udi’s. This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Comments submitted may be displayed on other websites owned by the sponsoring brand.


What is your go to gluten free meal?



  • Janelle October 31, 2013, 12:55 pm

    I keep meaning to try the Udi’s cinnamon rolls… and I haven’t had bread pudding once since going gluten free – yum!

  • Michelle @ A Healthy Mrs October 31, 2013, 1:16 pm

    Yum! It looks delicious! And I’m not even gluten free 🙂

  • Sara @ LovingOnTheRun October 31, 2013, 2:10 pm

    Ooh this looks DELICIOUS!! 🙂

  • Ali October 31, 2013, 3:05 pm

    This looks wonderful!!

  • Christina @ The Beautiful Balance October 31, 2013, 4:18 pm

    Love that you used Udi’s! This looks like such a fast and delicious recipe to have on hand 🙂

  • Ashleigh October 31, 2013, 4:46 pm

    I live in Charlotte. Where did you find the GF cinnamon rolls?

    • Caitlin November 1, 2013, 8:20 am

      Harris teeter!

  • Autumn October 31, 2013, 5:42 pm

    I have seen Udi’s gluten free cinnamon rolls before at the grocery store but have not purchased them due to their really high carb content. I try to eat mostly grain free. However, I may just make an exception for Christmas morning. These look incredible.

  • Amber K October 31, 2013, 7:37 pm

    I wasn’t a fan of Udi’s cinnamon rolls. I just reallllly miss the regular kind I guess!

  • Erin October 31, 2013, 11:40 pm

    Quickly had a flash of your bun in the oven post…and then realized you probably weren’t pregnant while training so hard for the HIM.

  • Heather @ Health, Happiness, and Hope November 1, 2013, 4:50 am

    What a great way to use these! Must try!

  • Pam S @nutsfornutritionblog November 1, 2013, 6:31 am

    I LOVE bread pudding, this sounds so good!

  • Melissa November 1, 2013, 9:04 am

    Yum, this looks so, so good! My favorite gluten-free meal is pretty effortless; a bowl of Chex cereal with either yogurt or milk!

  • Jeannie Cox November 1, 2013, 12:26 pm

    That cinnamon bread pudding sounds like a great special breakfast treat! Maybe this weekend will be special enough! Now that it’s turning colder a good hot breakfast like this is always great.

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  • Jolene (Homespun Heritage) November 1, 2013, 9:47 pm

    I miss bread pudding, french toast, etc…but our 13 month old has a severe egg allergy so eggs stay OUT of the house. Alas, maybe he’ll outgrow it!

  • Jackie November 5, 2013, 10:24 am

    Wow this sounds awesome!

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