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Rhonda's Amazing Bread Pudding


16 Hawaiian rolls
8 eggs           
1 cup white sugar
1/2 cup brown sugar    
2 cups heavy cream or half and half                        
1 cup milk
1 tablespoons vanilla extract  
1 teaspoon cinnamon  

Topping optional 

3 tablespoon butter
1/4 cup brown sugar
1/4 cup chopped pecans


  1. Slice rolls in half lengthwise; tear the bottom half of roll into pieces.
  2. Layer the torn up pieces evenly in a lightly greased 13- x 9-inch baking dish. Place the tops, crust sides up, over mixture.
  3. Beat together eggs and sugar. Beat in cream, vanilla and cinnamon. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 2 hours. 
  4. Optional  Put all topping ingredients in a bowl and smash together with a fork, then crumble on top of pudding.
  5. Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Serve warm .

1 comment:

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