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High Protein Cinnamon Roll Pudding - Cozy Flavor with a Satisfying Boost

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Whole grain bread or brioche (4 cups cubed, day-old is best) or rolled oats (2 cups) for an oat-based version
  • Eggs (3 large)
  • Unsweetened almond milk or dairy milk (1 3/4 cups)
  • Plain Greek yogurt (2% or 0%) (3/4 cup)
  • Vanilla or cinnamon roll–flavored whey or plant protein (1/2 cup, about 45–60 g)
  • Maple syrup or honey (1/4 cup), or your preferred zero-calorie sweetener to taste
  • Ground cinnamon (2–3 teaspoons), plus extra for dusting
  • Vanilla extract (2 teaspoons)
  • Salt (1/4 teaspoon)
  • Light cream cheese (3 ounces, softened) for the drizzle
  • Powdered sugar or powdered sweetener (2–4 tablespoons)
  • Milk (1–2 tablespoons) to thin the drizzle
  • Optional mix-ins: raisins, chopped pecans or walnuts (1/4–1/3 cup), orange zest, or a pinch of nutmeg
  • Cooking spray or butter to grease the baking dish

Method
 

  1. Prep the dish and oven. Heat the oven to 350°F (175°C). Lightly grease an 8x8-inch or 9x9-inch baking dish with cooking spray or butter.
  2. Cube the bread. Cut day-old bread into 1-inch cubes. If it’s very fresh, spread the cubes on a sheet pan and toast for 5–7 minutes to dry them slightly. This helps the pudding hold structure.
  3. Whisk the custard. In a large bowl, whisk eggs, milk, Greek yogurt, vanilla, cinnamon, maple syrup, protein powder, and salt until smooth. If the protein powder clumps, sift it first or blend the mixture briefly.
  4. Combine and soak. Add bread cubes to the bowl and fold gently until evenly coated. Let the mixture rest for 10–15 minutes so the custard fully soaks in. For oats, stir them into the custard and rest 10 minutes; the mixture will thicken.
  5. Layer for swirl (optional but recommended). Transfer half the soaked mixture to the baking dish. Dust with extra cinnamon and, if you like, a teaspoon of brown sugar or sweetener. Add the remaining mixture on top and repeat a light dusting.
  6. Add mix-ins. Sprinkle raisins or chopped nuts between layers or across the top if using. Press them in slightly.
  7. Bake. Place on the center rack and bake 28–35 minutes (bread version) or 25–30 minutes (oat version), until the edges are set and the center is just barely jiggly. A toothpick should come out mostly clean.
  8. Cool slightly. Let the pudding rest for 10 minutes to set. It will slice more cleanly and taste creamier.
  9. Make the cream cheese drizzle. In a small bowl, beat softened cream cheese with powdered sugar. Add 1–2 tablespoons milk until it’s pourable. Stir in a splash of vanilla if you like.
  10. Finish and serve. Drizzle the cream cheese icing over the warm pudding. Dust with a pinch of cinnamon. Serve warm, or chill for a firmer, cheesecake-like texture.