Here's a new entertaining hack: Instead of cubing and toasting brioche for bread pudding, simply hollow out sweet Hawaiian dinner rolls and fill them with custard. Topped with juicy berries after baking, they're a surefire summer dessert.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
2 hr 10 min
Active:
30 min
Yield:
24 servings
Level:
Easy
Total:
2 hr 10 min
Active:
30 min
Yield:
24 servings
Level:
Easy

Ingredients

Bread Pudding:
Berries and Cream:

Directions

Watch how to make this recipe.

For the bread pudding: Spray a 9-by-13-inch baking dish with nonstick cooking spray; put the rolls in the dish. Use a sharp paring knife to cut a circle out of the top of each roll, leaving an 1/8-inch border around the edges and going down into each roll as far as possible without cutting through the bottom. Use the end of a wooden spoon handle to push the circles down into the rolls to create a large hole in the middle of each. Brush the tops of the rolls with 2 tablespoons of the cream and sprinkle with the turbinado sugar.

Whisk together the milk, granulated sugar, vanilla, whole eggs and yolks, remaining 1 1/2 cups cream and salt in a large bowl. Reserve 1 cup of the custard and refrigerate. Pour the remaining custard in the holes in the rolls. Refrigerate until most of the custard has been absorbed, about 30 minutes. 

Preheat the oven to 325 degrees F. 

Pour the reserved custard into the holes so it pools. Bake until the custard is cooked through and the tops of the rolls are golden brown, about 1 hour 10 minutes. 

For the berries and cream: Meanwhile, put the strawberries, blueberries and blackberries into 3 separate medium bowls. Add 1/4 cup granulated sugar and 1 tablespoon lemon juice to each bowl and stir to combine. Let sit until liquid is released and the berries are softened and glistening, about 1 hour. 

Whisk the heavy cream and remaining 2 tablespoons granulated sugar in a medium bowl until soft peaks form, about 5 minutes. Refrigerate until ready to use. 

Spoon the berries into the holes in the rolls, filling each hole with a different kind of berry and working in diagonal rows to create a checkerboard pattern. Serve 1 roll on each plate with a dollop of whipped cream. 

My Private Notes

Add a Note
More from:

What We're Loving

Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Shrimp Summer Rolls

Recipe courtesy of Food Network Kitchen

Sweet Potato Gratin

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories