Crunch -Topped Peanut Butter Cinnamon Roll Pudding

“Peanut Butter Cinnamon Roll Bread Pudding topped with Nature’s Path Organic Fruit & Nut Granola? Yes please! This is dairy free depending on the roll you choose, Annie’s and Bunner’s Cinnamon Rolls are both dairy free options.”
1hr 25mins
3 cups

Ingredients Nutrition

  • 14 cup muscovado sugar
  • 1 cup enriched rice milk (I used sprouted Rice Dream)
  • 1 egg
  • 2 tablespoons natural-style peanut butter
  • 1 teaspoon vanilla
  • 14 teaspoon baking powder
  • 14 teaspoon salt
  • 1 (6 ounce) baked cinnamon rolls, stale, torn into pieces (I used one from Panera)
  • 2 tablespoons nature's path gluten free fruit and nut granola cereal


  1. In a bowl, beat together the sugar, rice milk, egg, peanut butter, vanilla, baking powder and salt until well combined.
  2. Add cinnamon roll pieces and fold in well to coat with the mixture.
  3. Let stand 20 minutes.
  4. Heat the oven to 350F and grease two (1 ½ cup) jars or ramekins.
  5. Spoon the bread pudding mixture into the jars, pressing in lightly, and place in a 2” high baking pan.
  6. Top with granola.
  7. Pour hot water halfway up the sides of the pan and carefully place in the oven.
  8. Bake for 45 minutes, until set.
  9. Cool in the waterbath for 15 minutes, then remove jars to a wire rack and cool at least 15 minutes longer before serving.
  10. Alternatively, cool completely and store, covered, in the fridge up to 1 week.

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