Soft Belgian waffles, rich custard, and cinnamon roll flavor all baked into one pan. This Cinnamon Roll Waffle Bread Pudding starts with indulgent Belgian waffles soaked in a rich vanilla bean custard, then swirled throughout with a warm, gooey brown sugar cinnamon filling that melts into every bite. It bakes up beautifully golden and gets finished with a cream cheese glaze. Serve it warm with a scoop of vanilla ice cream and it is truly to die for!
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Belgian Waffles: The base of the bread pudding. Soft, thick Belgian waffles are cubed and dried out (or lightly toasted) so they soak up the custard without turning mushy. Homemade waffles work too, and thick-cut brioche or challah makes a great substitute.
Salted Butter: Used in the cinnamon roll filling and the custard. It’s very softened in the filling for a thick, spreadable layer that turns gooey as it bakes, and melted into the custard for extra richness.
Light Brown Sugar: The base of the cinnamon roll filling. It adds deep, molasses-like sweetness and melts into gooey, caramelized swirls between the waffle layers.
Cinnamon: Used in both the filling and the custard for warm, cozy spice that gives the whole dish its classic cinnamon roll flavor.
Vanilla Bean Paste or Extract: Adds warm, sweet flavor to the filling, custard, and glaze, rounding out every layer.
Milk: Combined with heavy cream to make the vanilla bean custard, and whisked into the glaze to make it drizzly. Whole milk is recommended for the richest custard, but any milk works.
Heavy Cream: Adds richness to the custard so the bread pudding bakes up silky and indulgent.
Eggs: Set the custard as it bakes, giving the bread pudding its tender, custardy texture. Room temperature eggs blend in more smoothly.
Granulated Sugar: Lightly sweetens the vanilla bean custard so it complements the cinnamon filling and glaze.
Salt: A pinch in the custard and glaze balances the sweetness and brings out the cinnamon and vanilla.
Cream Cheese: The base of the glaze. Make sure it’s fully softened before beating for a smooth, tangy drizzle that balances the sweet pudding.
Powdered Sugar: Sweetens and thickens the cream cheese glaze into a smooth, drizzly finish.
Why You’ll Love Cinnamon Roll Waffle Bread Pudding:
Soft, Indulgent Belgian Waffles: The waffles are the base of the whole dish. They’re soft and thick, so they soak up custard beautifully without falling apart.
Rich Vanilla Bean Custard: The waffles soak up a creamy vanilla bean custard that bakes into a tender, custardy bread pudding. Every bite is rich and cozy.
Gooey Brown Sugar Cinnamon Swirls: A warm brown sugar cinnamon filling is swirled throughout and melts into every bite, giving you that classic cinnamon roll flavor.
Cream Cheese Glaze: The tangy glaze drizzles over the warm pudding and balances the sweet cinnamon and custard.
Golden And Bubbly: It bakes up beautifully golden on top with soft, custardy layers underneath. It looks as good as it tastes.
Two Breakfast Favorites In One: You get cinnamon rolls, waffles, and bread pudding all in the same pan. It’s hard to pick a favorite part.
Perfect With Vanilla Ice Cream: A scoop of vanilla ice cream melting over the warm pudding takes it from brunch to full-on dessert.
Perfect For Holiday Brunch: It’s a showstopper for Thanksgiving morning, Christmas brunch, or any cozy gathering, and it’s easy to feed a crowd.
Tips for Making Cinnamon Roll Waffle Bread Pudding:
Dry Out The Waffles Overnight: Leave the cubed waffles out overnight so they dry out. Dried waffles soak up the custard evenly and hold their shape instead of turning mushy.
Lightly Toast If You’re Short On Time: If you didn’t dry them overnight, spread the cubes on a baking sheet and bake at 350F for 7-10 minutes. You only want a light toast on the outside. Don’t bake them until they’re crunchy.
Cut The Waffles Into 1" Cubes: Even-sized cubes soak evenly and layer neatly in the pan.
Use Very Softened Butter For The Filling: The butter should be soft, not melted. Soft butter makes a thick, spreadable filling that stays in its layers and turns gooey as it bakes.
Prep The Pan For Easy Release: Grease the springform or tall cake pan and line it with parchment that hangs over the sides. Set it on a baking sheet to catch any drips. The parchment helps you lift the bread pudding out cleanly.
Press Down After Each Layer: Compress each layer of waffle cubes before adding the filling. This helps every piece soak up custard and keeps the layers together.
Layer The Filling Evenly: Split the cinnamon roll filling into thirds. Spread one third between each layer and save the last third for the top. This puts gooey cinnamon in every bite.
Whisk The Custard Very Well: Whisk until there are no ribbons of egg. A smooth custard soaks in evenly and bakes up silky.
Use Room Temperature Eggs: They blend into the custard more smoothly.
Make Sure Every Piece Is Soaked: After pouring the custard over the waffles, gently press down with the back of a wooden spoon to catch any dry spots.
Spread The Last Of The Filling On Top: Finish with the remaining cinnamon filling over the soaked waffles. It bubbles and caramelizes as it bakes.
Let It Rest Before Baking: Cover with foil and refrigerate for at least 30 minutes so the waffles can soak up the custard. You can also refrigerate it overnight.
Bake Uncovered: Remove the foil before baking so the top turns golden and caramelized.
Know What Done Looks Like: It’s done when the top is golden and set, but the middle still has a slight wobble. It will keep setting as it rests.
Let It Rest Before Removing: Give it 10-15 minutes after baking so it firms up and holds together when you lift it out.
Make The Glaze While It Cools: Beat the cream cheese glaze while the bread pudding rests so it’s ready to drizzle.
Serve Warm With Vanilla Ice Cream: A scoop melting over the warm bread pudding is the best finishing touch.
How to Store Cinnamon Roll Waffle Bread Pudding:
Best Served Fresh: This cinnamon roll waffle bread pudding is best served warm the day it’s baked, with the cream cheese glaze fresh and a scoop of vanilla ice cream melting over the top.
Make Ahead (Overnight): Assemble the bread pudding, cover the pan tightly with foil, and refrigerate overnight. Bake straight from the fridge the next day, adding a few extra minutes if needed, then glaze and serve.
Make Ahead (Cinnamon Roll Filling): The filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it soften at room temperature before spreading.
Make Ahead (Cream Cheese Glaze): The glaze can be made up to 3 days in advance and stored covered in the refrigerator. Let it sit out for 15 minutes and whisk in a splash of milk if it has thickened.
Room Temperature: Leftovers can sit covered at room temperature for up to 1 day. Because of the custard and cream cheese glaze, refrigerate after that.
Refrigerator: Store leftovers covered in the refrigerator for up to 4 days. The pudding will firm up, so reheating before serving is recommended.
To Reheat: Warm individual slices in the microwave for 30-45 seconds, or in the oven at 325F for 10-15 minutes, until warmed through and gooey again.
Freezer: Freeze individual slices without the glaze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, reheat, and top with fresh glaze before serving.
FAQs:
Q: Can I make this cinnamon roll waffle bread pudding ahead of time?
A: Yes. Assemble it, cover the pan tightly with foil, and refrigerate overnight. Bake it the next day as directed and add the glaze after baking.
Q: Can I use homemade waffles?
A: Yes. Homemade Belgian waffles work great. Cube them and let them dry out overnight, or lightly toast them in the oven so they soak up the custard without getting mushy.
Q: Can I use bread instead of waffles?
A: Yes. Thick-cut slices of brioche, challah, or another bread of choice work as a substitute. Cube and dry or lightly toast them the same way.
Q: Why do I need to dry out or toast the waffles?
A: Dried-out waffles absorb the custard more evenly and hold their shape. Fresh, soft waffles can turn soggy. Just toast them lightly, since you don’t want them crunchy.
Q: Why does the butter for the filling need to be softened, not melted?
A: Softened butter makes a thick, spreadable filling that stays in its layers and melts into the waffles as it bakes. Melted butter would run to the bottom of the pan.
Q: Do I have to refrigerate it before baking?
A: At least 30 minutes is needed so the waffles can soak up the custard. You can also refrigerate it overnight for an easy make-ahead breakfast.
Q: How do I know when it’s done baking?
A: The top should be golden and set, with the middle still slightly wobbly when shaken. It will continue to set as it rests for 10-15 minutes.
Q: Why do I press down on the waffles after each layer?
A: Pressing compresses each layer so every piece makes contact with the custard and filling. That means no dry spots and more even layers.
Q: Can I use a different size pan?
A: A 9" springform or tall cake pan is recommended for even layers and clean slicing. A different size will change the baking time, so watch for the golden top and slight wobble.
Q: Can I freeze this bread pudding?
A: Yes. Freeze individual slices without the glaze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, reheat, and top with fresh glaze.
Love this? Check out my other fall desserts:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this cinnamon roll waffle bread pudding. Happy baking!
