• Spray a 9x13 with cooking spray. Place the diced honeybuns into the baking dish and set aside.
• In a large bowl whisk together the eggs, sugar, butter, cinnamon, and vanilla until combined.
• Add the milk and gently whisk it in.
• Pour this mixture over the honeybuns and press down with a spoon so the honeybuns are submerged.
• Let this sit for 30 minutes to give the honeybuns time to soak up the custard.
• Preheat the oven to 350°F.
• Bake for 45-50 minutes until the top is browned and puffed.

You know it’s ready when a knife inserted into the center comes out clean.

• Let cool at least 30 minutes before serving, serve warm, room temperature, or cold!
• To serve with optional cinnamon glaze, in a small bowl whisk together the powdered sugar, milk, and cinnamon until smooth. Pour this over the bread pudding in the pan or over slices.
• ENJOY!