Honey Bun Bread Pudding turns yummy snack treats into a holiday-worthy dessert! You can even prep it ahead of time and bake when you’re ready!
Why We Love Little Debbie Honey Bun Bread Pudding
- Love honey buns? Then you’ll go weak in the knees for this bread pudding. It’s everything you love about these buns taken to the next level.
- I can’t get enough of the crisp and caramelized top and soft inside of this dessert. It’s bread pudding perfection people.
- If you want to gussy up your bread pudding recipe for the holidays, add some chopped pecans, orange zest, or dried cranberries to the pan before baking.
Ingredients You’ll Need to Make Honey Bun Bread Pudding
HONEY BUNS: Grab two boxes of Little Debbie Honey Buns or your favorite brand of glazed honey buns. Little Debbie has 6 buns in each box.
DAIRY: You’ll need butter and whole milk to make the custard. You can use half-n-half to make this bread pudding extra rich if you want.
EGGS: You can’t make custard without eggs. You’ll need 6 large eggs. Bonus point if you can get farm fresh eggs. (Yum!)
PANTRY ITEMS: To add some extra flavor to this bread pudding recipe we’re going to add some ground cinnamon and vanilla to the custard mixture. Even though the honey buns are sweet already, we’ll be added some sugar to the custard too. It’s a dessert after all.
How to Make Bread Pudding with Honey BunsJump to Recipe
STEP 1 Chop up the honey buns and place them into a greased 9-inch x 13-inch baking dish.
STEP 2 Whisk together the eggs sugar, melted butter, cinnamon, and vanilla in a mixing bowl. Then whisk in the milk until just combined. Pour the custard over the honey buns.
STEP 3 Press the bun pieces into the custard and then let everything sit for 30 minutes. This will give the buns time to soak up the custard.
STEP 4 Preheat your oven to 350 degrees F and bake the bread pudding for 45-50 minutes. Once it’s ready the top will be browned and puffed and a knife inserted in the center will come out clean. Let the bread pudding cool for 30 minutes before cutting it into 12 slices and serving.
Tips & Tricks
- I have not use iced honey buns to make this recipe and have no idea how it’ll turn out if you swap them in. If you try it, let me know how it went!
- There is less sugar in this recipe than most standard bread pudding recipes. The honey buns are already gazed so you’re getting some sugar from the glaze.
- This bread pudding is more on the custardy side once baked and cooled. If you prefer a drier bread pudding leave out 1 cup of milk from the custard.
- You can serve the bread pudding warm, at room temperature, or cold. It’s delicious all three ways.
- Want to make this bread pudding ahead of time? Once you set the baking dish aside to let the custard soak in, cover the pan in foil. Then pop everything into the fridge. Uncover the pan and put it into the oven while it preheats. Once the oven is at temp, start the timer. I would start checking on things around the 40 minutes mark.
Honey Bun Bread Pudding FAQ
What is honey bun glaze made of?
Honey Bun glaze is made from butter, honey, powdered sugar, and water. Well, at least the homemade version is. The mass-produced buns have a different combination of ingredients.
Why do they call it bread pudding?
Bread pudding was originally called “bread and butter pudding”. It was a poor man’s pudding and great for using up dried-out bread and is a filling dish that could be made sweet or savory.
What’s bread pudding made of?
Bread pudding at its core is chopped up stale bread soaked in a custard made from milk, eggs, and fat (like butter or oil). The bread soaks up the liquid and you bake it.
From there you can add all kinds of add-ins like nuts, fruit, chocolate, and spice. It’s also yummy topped with sauces like bourbon caramel or crème anglaise.
Other Recipes You May like
- Pumpkin Bread Pudding
- Chocolate Croissant Bread Pudding
- Apple Pecan Bread Pudding
- Caramel Chocolate Chip Bread Pudding
- Crock Pot Triple Chocolate Bread Pudding
Honey Bun Bread Pudding
- 12 cups Honey Buns chopped
- 6 large eggs
- ½ cup granulated sugar
- 4 tablespoons unsalted butter melted and cooled
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 cups whole milk or half-n-half
- Spray a 9-inch x 13-inch baking dish with non-stick cooking spray. Add the chopped honey buns to a dish and set aside.
- In a large mixing bowl, whisk together the eggs, sugar, melted butter, cinnamon, and vanilla until combined. Add the milk and whisk until just combined.
- Pour the custard mixture over the honey buns. Use a spoon to press down on the honey buns so they are submerged. Let everything sit for 30 minutes so the buns can soak up the custard.
- Preheat your oven to 350 degrees F. Bake for 45-50 minutes or until the top is browned and puffed. A knife inserted in the center should come out clean.
- Remove the bread pudding from the oven and let cool for at least 30 minutes before serving. (It's great warm, at room temp, or cold.)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Leave a Reply