When you have cinnamon rolls on hand, let them go to work on a weeknight. This bread pudding turns two rolls into a warm, spiced custard that feels richer than the shelf offers, with the icing melted into every bite.

Serves 2. 35 minutes, 8 at the stove.

About 320 calories a serving, 12 g protein, 19 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C]. Tear the 2 cinnamon rolls into rough chunks, icing and all, and spread them in a small baking dish or two ramekins.
2. Whisk together 2 eggs, 1 cup milk, 2 tablespoons melted butter, and a pinch of salt in a bowl until combined. Pour the custard over the cinnamon roll pieces and press gently so they soak it up.
3. Let sit for 5 minutes so the bread absorbs the custard, then place the dish in the oven and bake until the custard is set but trembles slightly in the center, about 20 minutes.20 min
4. Let cool for 5 minutes before serving warm.

Note Swap the milk for cream if you have it. Leftovers keep refrigerated for 2 days and reheat gently. Serve with a spoon and a cup of coffee or with vanilla ice cream on the side if you want to stretch it.