Cinnamon Roll Bread Pudding
• 4 Turano Brioche Rolls
• 1½ cups heavy whipping cream
• 1½ cups half-and-half
• 1½ cups and 2 tbsp sugar
• ½ (8-ounce) package cream cheese, softened
• 2 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 4 tbsp butter, melted
• 2 large eggs
• 8 egg yolks

Brown Sugar Streusel
• ⅔ cup all-purpose flour
• ⅓ cup firmly packed light brown sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• ¼ cup cold unsalted butter, cubed
• ½ cup chopped pecans

① Mix together melted butter, 2 tbsp sugar, and 1 tbsp cinnamon until combined, and brush on the insides of each roll top and bottom. Bake the rolls at 400 degrees until the rolls are toasted, about 5 minutes.
② Spray a 9-inch square baking dish with cooking spray, tear the toasted cinnamon-sugar Brioche Rolls into the pan and set aside. (We recommend tearing the rolls vs. cutting for the best texture.)
③ In a large saucepan, cook cream, half-and-half, sugar, cream cheese, and cinnamon over medium-high heat, whisking constantly, just until bubbles begin to form around the sides of the pan. Remove from heat, and whisk in vanilla.
④ In a large bowl, whisk together eggs and egg yolks. Whisking constantly, slowly add 2 cups hot cream mixture to eggs. Whisk the egg mixture into the remaining cream mixture in the saucepan. Strain mixture through a fine-mesh sieve, discarding solids. Slowly pour the egg mixture all over the torn rolls. Cover and refrigerate overnight.
⑤ Preheat oven to 350°. Uncover and let stand at room temperature for 30 minutes. In the meantime, create the brown sugar streusel – In a small bowl, whisk together flour, brown sugar, cinnamon, and salt. Using a pastry blender, cut in cold butter until the mixture is crumbly. Stir in pecans and sprinkle the top with the Brown Sugar Streusel.
⑥ Cover pan with foil and bake for 20 minutes. Uncover and bake until top is golden brown, 10 to 15 minutes more.
⑦ Optional: Drizzle icing over top.