Bread Pudding Coffee Cake is moist and delicious, made from sweet dinner rolls, raisins, and cinnamon streusel.

Bread Pudding Coffee Cake Recipe


Bread Pudding Coffee Cake is flavored with plump raisins and cinnamon streusel mix. It is sure to please all at breakfast or dessert. Take shortcuts with pre-made sweet dinner rolls and boxed muffin mix. The coffee cake is delightfully moist without being overly sweet. Feel free to make it a day or two in advance. It tastes even better after sitting awhile.

Bread Pudding Coffee Cake Recipe

18 sweet dinner rolls (tested with King’s Hawaiian)
4 large eggs, divided use
1-3/4 cups whole milk, divided use
1/2 cup sour cream
3 Tablespoons granulated sugar
1-1/2 teaspoons vanilla extract
1 box (15.2 ounces) cinnamon streusel muffin mix (tested with Betty Crocker), divided use
1/4 cup vegetable oil
1 cup jumbo red raisins, soaked in hot water at least 15 minutes, drained and patted dry on paper towels
1/2 cup chopped pecans

1 cup powdered sugar
1 to 2 Tablespoons (about) milk or cream

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

Slice the rolls in half. Set the tops aside. Tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan.

In a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined. Tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. Set aside to soak up the liquid.

Combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. Beat on medium speed until combined.

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Spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. Sprinkle with raisins and the contents of the cinnamon streusel packet. Spoon the remaining batter over the top of the raisins and streusel.

Spoon the reserved milk and roll top mixture over the muffin batter in the pan. Use the tip of a knife or wooden skewer to swirl the two batters together. Sprinkle with pecans.

Bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. Let bread pudding coffee cake cool completely in the pan.

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For the Glaze:
Combine powdered sugar and enough milk until smooth and just thick enough to drizzle. Pour into a ziptop bag, squeeze out the air, and seal. Snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. Let glaze set before lifting cake out of the pan with the foil. Cut and serve.

Store any leftovers in a covered container. This is even better the next day.

Yield: 24 to 36 servings, depending on cut size.

Bread Pudding Coffee Cake Recipe Photo ©2021 Peggy Filippone

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