Cinnamon Bun Blueberry Bread Pudding with Vanilla Sauce

11 Sep


I love Bread Pudding. I never actually experienced this wonderful dish until I was 28. I don’t think I even knew what is was beforehand. I started working at a new restaurant that served it as a dessert. I was in love. Since then I’ve made a bunch of different versions.

Anyways, I made a ton of cinnamon buns this week and came up with the idea of making them into bread pudding. Much better then letting them all go to waste. I normally make such big batches of buns. My family never seems to eat them all, before they start to go stale.

First I assemble all the ingredients that I will be using.


20120908-121318.jpgI actually only used 4 of these very large iced cinnamon buns. They measured 5 cups once they were all cut up into cubes.

20120908-121602.jpgMix the blueberries and cubed cinnamon buns in a bowl.

20120908-121705.jpgMix the rest of the ingredients all together and whisk.

20120908-122023.jpg Pour cinnamon bun, blueberry mix in a greased 8×11 in baking dish. Pour liquid ingredients over top. Then put the dish in the fridge and let sit for an hour. Any who, let’s get to the recipe.

Cinnamon Bun Bread Pudding


•4 cinnamon buns (roughly 5 cups)
•1/2 cup blueberries
•2 Tbsp chia seeds ground
•6 Tbsp warm water
•2 1/2-3 cups soy milk
•1/2 cup maple syrup
•1 tsp vanilla
•2 tsp cinnamon
•1/2 tsp salt


1. Cut up the cinnamon buns and combine in a bowl with blueberries.

2. Mix chia seeds with warm water to make your egg replacer. Mix with a fork and then set aside.

3. In a large bowl combine the last 5 ingredients. Then add the egg replacer. Whisk the liquid ingredients so that the egg replacer isn’t clumped together.

4. Place the cinnamon bun, blueberry mix in a greased 8×11 in pan. Then pour the liquid mixture over top. Let sit in the fridge for about 30 min.

5. Bake in a 350 F oven for 45-55 min or until the top is browned and bubbly.

Vanilla Icing:

•1 1/2 powdered sugar
•2 tablespoons coconut oil
•2 teaspoons vanilla
•1/4 cup soy milk


1.Heat at the ingredients in a sauce pot on med-low and stir frequently. Drizzle onto bread pudding before serving.

Cover and refrigerate for the next day. It always tastes better after its been sitting over night.

*Feel free to use any egg replacer you desire in this recipe. This recipe could also be made at night and then cooked in the morning.


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