1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter to prevent sticking.
2. Tear the cinnamon rolls into bite-sized pieces and spread them evenly in the baking dish. I like to do this with my hands—it reminds me of helping Mama Lou prepare bread pudding on slow afternoons.
3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and salt until smooth and well combined.
4. Pour the custard mixture evenly over the torn cinnamon rolls, pressing gently to help the bread absorb the liquid. Let it sit for about 10 minutes. This step is crucial—Mama Lou always said, “Patience lets the flavors marry.”
5. Drizzle the melted butter evenly over the top of the soaked bread. This adds a subtle richness and helps create a golden crust.
6. Place the baking dish on the middle rack and bake for 40-45 minutes, or until the pudding is set in the center and the top is lightly browned. A toothpick inserted into the middle should come out clean or with just a few moist crumbs.
7. Remove from the oven and let it cool for at least 10 minutes before serving. This resting time helps the custard thicken slightly, giving you that perfect creamy texture.

One of my favorite memories is sharing this warm pudding with Ouma, sitting by the window with mugs of tea, watching the rain. It’s more than a recipe; it’s a moment of connection, a shared comfort born from simple ingredients.