Cinnamon Roll Cheesecake Bread Pudding
Buttery brioche layered with cinnamon sugar and cheesecake filling, finished with warm cream cheese glaze.
Contains dairy, eggs and gluten; optional toppings may contain nuts. Make ahead: assemble up to 24 hours ahead and refrigerate; leftovers keep airtight refrigerated up to 4 days; reheat at 300°F (150°C) for 10–15 minutes or microwave 30–60 seconds. Freeze without glaze up to 2 months; thaw overnight and reheat. Tips: use day-old bread, soak fully and chill longer for flavor; chopped pecans and maple syrup may be added before baking; cardamom or extra cinnamon adds warmth. Variations: ½ cup pumpkin purée and 1 tsp pumpkin spice in custard; 2 cups cinnamon-sautéed apples; pecans and caramel sauce; 1 cup raspberries in cheesecake filling; ½ cup chocolate chips; 1 tbsp orange zest; 1–2 tbsp bourbon in custard. Pair with coffee, chai, fruit salad, bacon or sausage, vanilla cream, maple syrup, milk or mimosas.
Ingredients
Bread pudding
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
Cinnamon sugar swirl
- ¾ cup packed brown sugar
- 2 tbsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter, melted
Cheesecake filling
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- Pinch of salt
Cream cheese glaze
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 2–3 tbsp milk or heavy cream
- ½ tsp vanilla extract
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Method
- 1
Prep the bread: cut brioche into 1-inch cubes. Let sit out 30 minutes to slightly dry. Grease a 9 × 13-inch baking dish.
- 2
Make the cheesecake filling: beat cream cheese, sugar, egg yolk, vanilla and salt in a medium bowl until smooth and creamy.
- 3
Make the cinnamon sugar swirl: mix brown sugar, cinnamon and salt in a small bowl. Stir in melted butter until crumbly.
- 4
Make the custard: whisk eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg and salt in a large bowl until smooth.
- 5
Assemble: place half the bread cubes in the prepared dish. Dot with half the cheesecake filling and sprinkle with half the cinnamon sugar mixture. Add remaining bread cubes, cheesecake filling and cinnamon sugar. Pour custard evenly over the top, pressing gently so bread absorbs it.
- 6
Chill: cover and refrigerate at least 1 hour, or up to overnight for the best flavor.
- 7
Bake: preheat oven to 350°F (175°C). Bake uncovered 45–50 minutes until puffed, golden brown and set in the center.
- 8
Make the glaze and serve: beat cream cheese, powdered sugar, milk and vanilla until smooth. Drizzle over warm bread pudding and serve.
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From Bobbie's “Bobbie's Recipe Card 118”. Written up by Bobbie's Kitchen · Updated 26 October 2026