Orange Cardamom Sticky Bun Bread Pudding

If you love the warm, spiced sweetness of sticky buns but want something even easier for a holiday brunch or cozy winter morning, this orange cardamom sticky bun bread pudding is for you. It takes all the gooey, cinnamon-sugar goodness of sticky buns and transforms it into a simple, custard-soaked casserole that bakes up golden and tender.

The bright citrus from fresh orange pairs beautifully with aromatic cardamom, making every bite feel both comforting and special. Whether you're feeding a crowd on Christmas morning or looking for a make-ahead dessert for a family dinner, this recipe delivers big flavor with minimal effort.

Best of all, it uses day-old bread (or even store-bought cinnamon rolls) so you can pull it together with pantry staples. Let's get baking!

Why You'll Love This Recipe

• Incredible flavor combination: The orange and cardamom add a fragrant, sophisticated twist to classic sticky bun flavor.
• Easy to make: No yeast dough, no rolling, no waiting. Just layer, pour, and bake.
• Make-ahead friendly: Prep it the night before and pop it in the oven when you wake up.
• Perfect for brunch: It's a crowd-pleasing casserole that works for Christmas, Easter, or any weekend gathering.
• Great for using leftover bread: Stale croissants, brioche, or challah work beautifully.
• Budget-friendly: Simple ingredients you likely already have in your pantry.
• Kid-approved: The sticky bun flavor is familiar and loved by little ones.
• Versatile: Serve as a dessert with ice cream or as a sweet brunch main dish.

Ingredients

• 6 cups (about 12 oz) day-old bread, cubed (brioche, challah, croissants, or even cinnamon rolls work great)
• 4 large eggs
• 1 ½ cups whole milk
• ½ cup heavy cream
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cardamom
• Zest of 1 large orange (about 1 tablespoon)
• ¼ cup orange juice (freshly squeezed)
• ¼ teaspoon salt
• ½ cup pecan halves or chopped pecans (optional, for topping)
• For the sticky bun glaze:
• ¼ cup unsalted butter, melted
• ¼ cup packed brown sugar
• 2 tablespoons honey or maple syrup
• ½ teaspoon cinnamon
• Pinch of orange zest (optional)

Optional Substitutions

• Bread: Use day-old cinnamon rolls (cut into chunks) for an even stickier result. Gluten-free bread also works.
• Milk: Substitute with almond milk or oat milk for a dairy-free version. The custard will be slightly less rich.
• Heavy cream: Replace with half-and-half or full-fat coconut milk.
• Sugar: Coconut sugar or maple syrup can replace granulated sugar; adjust liquid slightly.
• Cardamom: If you don't have cardamom, use 1 teaspoon cinnamon plus ¼ teaspoon nutmeg.
• Orange: Lemon zest and juice make a bright alternative.
• Nuts: Skip pecans for a nut-free version, or use walnuts or sliced almonds.

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Spread the cubed bread evenly in the prepared dish. If using pecans, sprinkle them over the bread.
3. In a medium bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cardamom, orange zest, orange juice, and salt until fully combined and smooth.
4. Pour the custard evenly over the bread cubes. Gently press the bread down with a spatula to help it soak up the liquid. Let it sit for 15 minutes (or cover and refrigerate overnight).
5. In a small bowl, mix the melted butter, brown sugar, honey, cinnamon, and optional orange zest for the glaze. Drizzle half of this glaze over the top of the bread mixture.
6. Bake for 35-40 minutes, until the pudding is set in the center and the top is golden brown. A knife inserted into the center should come out clean.
7. Remove from the oven and drizzle the remaining glaze over the hot bread pudding. Let it cool for 10 minutes before serving.
8. Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

Pro Tips

• Use stale bread: Slightly dry bread absorbs custard better without turning mushy. If your bread is fresh, toast it in the oven for 5 minutes to dry it out.
• Don't oversoak: Letting the bread sit for 15-30 minutes is enough. Overnight soaking is fine, but not necessary.
• Check doneness: The center should jiggle just slightly when shaken; it will set as it cools. Overbaking will make it dry.
• Room temperature ingredients: Bring eggs and milk to room temperature for a smoother custard.
• Zest first: Zest the orange before juicing—it's much easier!
• Double the glaze: If you love extra sticky topping, make 1.5x the glaze and add half after baking.
• Use a water bath: For an extra silky texture, place the baking dish inside a larger pan filled with 1 inch of hot water. Bake 5-10 minutes longer.
• Test with a skewer: Insert a skewer near the center; it should come out with a few moist crumbs, not wet batter.

Variations and Substitutions

• Chocolate version: Add ½ cup chocolate chips to the bread layers and use orange zest only (no cardamom).
• Apple cinnamon: Substitute orange with 1 cup diced apple and add 1 teaspoon cinnamon.
• Vegan option: Use vegan butter, flax eggs (2 tbsp ground flax + 6 tbsp water per egg), and plant-based milk. The texture will be slightly less custardy.
• Gluten-free: Use gluten-free bread (preferably sturdy, like a French loaf). Gluten-free cinnamon rolls also work.
• Lower sugar: Reduce sugar to ⅓ cup granulated and 2 tablespoons brown sugar. The glaze can be skipped or halved.
• Add raisins or dried cranberries: Sprinkle ½ cup dried fruit over the bread for extra chew.
• Individual servings: Divide mixture into 8 ramekins and bake for 20-25 minutes.

Storage and Reheating

Fridge

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. The glaze may soften the top, but it will still be delicious.

Freezer

Wrap the cooled bread pudding tightly in plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat individual portions in the microwave for 30-45 seconds. For a crispier top, reheat in a 350°F oven for 10-15 minutes covered with foil, then uncovered for 5 minutes.

FAQ

Can I make orange cardamom bread pudding ahead of time? Yes! Assemble the dish completely (without the final glaze drizzle), cover, and refrigerate overnight. Bake as directed the next day, adding 5-10 minutes to the baking time if needed. What bread is best for bread pudding? Brioche, challah, croissants, or Hawaiian rolls yield a rich, tender texture. Stale cinnamon rolls also work beautifully for extra sticky bun flavor. Can I use store-bought sticky buns? Absolutely! Chop 4-6 leftover sticky buns (or canned cinnamon rolls) into cubes. Reduce the sugar in the custard by half since the buns are already sweet. How do I know when bread pudding is done? The center should be set but still slightly jiggly. A knife inserted near the center should come out clean. The internal temperature should read about 175°F. Can I skip the nuts? Yes, the pecans are optional. Omit them for a nut-free version. What if I don't have cardamom? Substitute with 1 teaspoon cinnamon and a pinch of nutmeg. The flavor will be less aromatic but still delicious. Can I use orange extract instead of fresh orange? You can, but fresh zest and juice provide a brighter, more natural flavor. Use 1 teaspoon orange extract in the custard and skip the zest and juice if needed. How do I make the glaze less sweet? Reduce the brown sugar to 2 tablespoons and use only 1 tablespoon of honey. You can also skip the glaze entirely and dust with powdered sugar instead.