This Swedish Cinnamon Bun Pudding with Brown Sugar Caramel Sauce is a delicious twist on the average bread pudding! The swirls of cinnamon and cardamom are a perfect compliment to the brown sugar caramel sauce.Jump to Recipe
My Swedish grandmother loved a good bread pudding. She used to use up any bit of leftover bread or pastry in both sweet or savory versions. One of my favorites was a cheese pudding that was filled with layers of bread, onion, bacon and mustard. My memories of those delicious puddings (my mother made many, as well) inspired me to use up some leftover Swedish Cinnamon Buns (Kanelbullar) from Kanelbullens Dag for this pudding recipe. The fact that the buns are so flavorful with swirls of cinnamon and cardamom makes for an extra special pudding!
The Process For Making Swedish Cinnamon Bun Pudding with Brown Sugar Caramel Sauce:
Mix cubed cinnamon buns with whole milk, butter and eggs to create the pudding. The key is to refrigerate the pudding overnight so that it develops a custardy texture as the bread absorbs the liquid.
The brown sugar caramel sauce is easy to prepare and is also a useful recipe for other desserts! Melt together the butter and brown sugar and bring to a brief boil.
Next, add heavy cream and vanilla and mix until a lovely, smooth caramel forms. Other flavorings or liqueurs could also be added for delicious variations.
The sauce is immediately poured over the pudding once it has become golden brown and crispy on top, while just barely set in the middle.
The caramel seeps into the hot cinnamon bun pudding and adds a lovely richness and sweetness. The pudding can then be served warm and even with a bit of whipped cream or ice cream for a very impressive dessert! Try adding nuts, fruits like apples or pears or dried fruits and berries to fit your taste!
Swedish Cinnamon Bun Pudding with Brown Sugar Caramel Sauce
- 8 cups cubed cinnamon buns or rolls
- 3 cups whole milk, room temperature
- ½ cup melted and cooled unsalted butter
- 3 eggs
- 1 cup peeled and diced apple or blueberries (optional)
- ½ cup chopped walnuts, almonds, pecans or hazelnuts (optional)
- ¾ cup packed brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 tablespoon vanilla
- Pinch salt
- Grease a 13 x 9-inch deep baking pan and add the cubed cinnamon buns. Whisk together the milk, melted butter and eggs until smooth. Pour this mixture over the cinnamon buns and toss to coat (add any fruit or nuts at this point, if desired). Cover the pan with foil and refrigerate overnight or for at least 3 hours to allow the buns to absorb the liquid.
- Preheat the oven to 325°. Uncover the pan and bake for 45-50 minutes until the top is crunchy and golden and the pudding is set.
- While the pudding is baking, make the sauce. Combine the butter and brown sugar in a heavy medium saucepan over moderate heat. Bring to a gentle boil and continue to cook for 1 minute, stirring constantly. Remove from heat and stir in cream, vanilla and salt.
- Pour the caramel sauce over the top of the hot pudding. Cool slightly and serve warm, cut into squares. 12-16 servings.