If you love snack cakes and bread pudding, how about combining the two and making this Honey Bun Bread Pudding! Sweet, flavorful and all topped off with some whipped cream.
I’m a huge bread pudding fan! One of my most popular recipes on my site is a bread pudding, we make sooo many different flavors that it is unreal.
It is one of those recipes that classic is delicious, but it’s also fun to branch out from time to time and that is exactly what we did with this Honey Bun Bread Pudding.
This is a great breakfast or dessert recipe. We love it for either or and we love it warmed or cooled! The good thing with this one is that it needs no glaze.
It is sweet enough on its own that we just like to top it with a dollop of whipped cream and serve it that way and it is amazing.
Honey Buns are one of my husbands favorite snacks so I wanted to create something that he would love, and well he absolutely fell in love with it!
Honey Buns are super simple to find to, for this one we did not use the frosted ones, but I’m sure those would be amazing in this recipe as well.
Some of our other favorite breakfast recipes we have on our site include: Air Fryer Cinnamon Roll Casserole, French Toast and Easy Monkey Bread.
WHY THIS RECIPE WORKS:
- With minimal and easy to find recipes, this comes together fast.
- The honey buns give this a nice flavor that is different from your regular bread pudding.
- You can choose to make a glaze if you’d like or dust with powdered sugar.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Honey buns
Eggs
Granulated sugar
Unsalted butter
Ground cinnamon
Vanilla extract
Whole milk
Soft whipped cream for serving, optional
HOW TO MAKE HONEY BUN BREAD PUDDING, STEP BY STEP:
- Spray a 9×13 with cooking spray. Place the diced honeybuns into the baking dish and set aside.
- In a large bowl whisk together the eggs, sugar, butter, cinnamon, and vanilla until combined. Add the milk and gently whisk it in.
- Pour this mixture over the honeybuns and press down with a spoon so the honeybuns are submerged. Let this sit for 30 minutes to give the honeybuns time to soak up the custard.
- Preheat the oven to 350°F. Bake for 45-50 minutes until the top is browned and puffed. You know it’s ready when a knife inserted into the center comes out clean.
- Let cool at least 30 minutes before serving, serve warm, room temperature, or cold! Serve with optional soft whipped cream.
WHAT IS THE DIFFERENCE WITH THIS BREAD PUDDING?
There is less sugar in this recipe than other bread puddings due to the honeybuns already being sweet. Where a normal bread pudding would consist of more sugar.
This bread pudding is more on the custardy side. The top gets crisp and caramelized while the inside stays soft. Regular bread pudding does not use already coated pieces so the caramelization is amazing.
CAN I ADD MIX-INS?
Absolutely! If you want to give it a little more edge you can absolutely add some more ingredients to this recipe.
Some of my favorite things to add to this are raisins, chocolate chips, chopped nuts, and more. Whatever you think would taste great with that Honey Bun flavor you can add it!
HOW TO STORE:
This recipe can be stored in the refrigerated covered with plastic wrap or foil where it will keep for up to 5 days. You can rewarm it in the microwave.
This can also be frozen, make sure your bread pudding is fully cooled and that you are storing it in a freezer safe container. This should keep for up to 3 months in the freezer.
Remove to the refrigerator to defrost overnight and warm slices up in the microwave.
TIPS AND TRICKS:
- This does not need a glaze as it is perfectly sweet on it’s own but its great topped with powdered sugar or whipped cream.
- This has a more custard and caramelized texture than your normal bread pudding.
- You can freeze this, see my tips above.
- Add in some of your favorite ingredients, see some suggestions above.
- We have not tried it with frosted honey buns but would assume it would be amazing!
If you want a a classic recipe with an amazing twist then you absolutely need to make this Honey Bun Bread Pudding!
If you like this recipe you might also like:
If you’ve tried this HONEY BUN BREAD PUDDING or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Honey Bun Bread Pudding
Ingredients
- 12 cups medium-diced honey buns
- 6 large eggs beaten
- ½ cup granulated sugar
- 4 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 cups whole milk
- Soft whipped cream for serving optional
Instructions
- Spray a 9x13 with cooking spray. Place the diced honeybuns into the baking dish and set aside.
- In a large bowl whisk together the eggs, sugar, butter, cinnamon, and vanilla until combined. Add the milk and gently whisk it in.
- Pour this mixture over the honeybuns and press down with a spoon so the honeybuns are submerged. Let this sit for 30 minutes to give the honeybuns time to soak up the custard.
- Preheat the oven to 350°F. Bake for 45-50 minutes until the top is browned and puffed. You know it’s ready when a knife inserted into the center comes out clean.
- Let cool at least 30 minutes before serving, serve warm, room temperature, or cold! Serve with optional soft whipped cream.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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