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10/16/12

Rhonda's Amazing Bread Pudding

After trying so many bread pudding recipes I have finally created my own. So far this is my favorite. King's Hawaiian Bread makes this pudding so creamy and delicious. This portion size is great if you have company but I think I will cut the recipe in half when I make it just for the family. You will see the HALF PORTION recipe in RED.

Ingredients

18 Hawaiian rolls                    9 rolls
9 eggs                                      4 eggs
1 1/3 cups sugar                      3/4 cup sugar
4 cups half and half                 2 cups half and half
2 tablespoons vanilla extract   1 tablespoon vanilla
1/8 teaspoon salt                     pinch of salt
1 teaspoon cinnamon              1/2 teaspoon cinnamon


Topping

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


Preparation

  1. Slice rolls in half lengthwise; tear the bottom half of roll into pieces.
  2. Layer rolls pieces evenly in a lightly greased 13- x 9-inch baking dish. Place roll tops, crust sides up, over mixture.
  3. Beat together eggs and sugar. Beat in cream, vanilla, cinnamon and salt. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 2 hours.
  4. Put baking dish in a bigger dish ( I usually use Jelly Roll pan) Fill jelly roll pan with water. When I use my cast iron pan I skip this step.
  5. Put all topping ingredients in a bowl and smash together with a fork, then crumble on top of pudding.
  6. Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Remove from oven, and remove dish from water pan. Serve warm .


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