Cinnamon Roll & Banana Bread Pudding Casserole

Cinnamon Roll & Banana Bread Pudding Casserole

Surprise your family with a festive breakfast that's sure to inspire good cheer!

Prep Time: 45 Minutes

Serves: 8–10 Servings

Ingredients

  • 2 cans refrigerated deluxe cinnamon rolls with icing
  • 5 eggs
  • 3 cups milk
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 3/4 tsp ground nutmeg
  • 3/4 tsp salt
  • 1/3 cup dark rum, or 2 Tbsp rum extract
  • 3 medium bananas, diced
  • 1/4 cup brown sugar
  • 1-1/2 Tbsp ground cinnamon
  • 1-1/2 cups toasted walnuts, chopped

Preparation

Preheat oven to 350°F.

Bake the cinnamon rolls according to the package directions and allow them to cool. Set the icing aside.

Whisk together the eggs, milk, sugar, vanilla, ground nutmeg, salt, and rum (or rum extract) in a medium mixing bowl.

Cut all of the cooled cinnamon rolls into quarters and put the quarters in a large mixing bowl. Add the egg mixture and the bananas, then toss everything together. Allow to sit for 15 minutes, tossing again halfway through the time.

Combine the brown sugar and cinnamon in a small mixing bowl.

Spray a deep, 11" x 7" casserole dish with nonstick baking spray and place half of the cinnamon roll mixture in the casserole dish. Top with the brown sugar mixture and the walnuts, then add the rest of the cinnamon roll mixture.

Cover the casserole dish with aluminum foil that's been sprayed with nonstick baking spray. Bake for 1 hour, then remove the foil and bake for another 15 minutes. Remove the casserole from the oven and allow to cool for 30 minutes.

Warm one of the containers of icing in the microwave for 10 seconds, then pour it over top of the bread pudding. Use the remaining container of icing to serve on the side.

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