Sweet Roll Bread Pudding
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 471
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 69
- Dietary Fiber
- 2
- Sugar
- 27
- Protein
- 12
- Cholesterol
- 68
- Sodium
- 431
- Total: 2 hr 10 min (includes soaking time)
- Active: 30 min
Ingredients
Bread Pudding:
Nonstick cooking spray, for the baking dish
24 Hawaiian sweet dinner rolls
1 1/2 cups plus 2 tablespoons heavy cream
1/4 cup turbinado sugar
1 1/2 cups milk
1 1/4 cups granulated sugar
2 tablespoons pure vanilla extract
5 large eggs plus 5 yolks
Pinch of kosher salt
Berries and Cream:
7 ounces strawberries (about 6 medium), sliced
1/2 pint blueberries
1/2 pint blackberries
3/4 cup plus 2 tablespoons granulated sugar
3 tablespoons lemon juice (about 1 lemon)
1/2 cup heavy cream
Directions
- 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.