Cinnamon Roll Bread Pudding

Directions

1. 1
   Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
2. 2
   Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
3. 3
   Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
4. 4
   Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
5. 5
   Pour mixture into the prepared baking dish. Cover with aluminum foil.
6. 6
   Bake in the preheated oven until almost set, about 45 minutes.
7. 7
   Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
8. 8
   Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
9. 9
   Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
10. 10
    Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
11. 11
    Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.