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Breakfast Bread Pudding

Breakfast Bread Pudding
Breakfast Bread Pudding
5.0 / 5  (2 votes, 0 reviews )

Want to make a special "Breakfast in Bed" for someone? This recipe served nice and warm is the answer.


Prep Time: 30 min (not including thaw time)
Bake Time: 50 min
Servings: 12
Skills: Beginning


Ingredients

  1. 12 Rhodes Warm-N-Serv® Sourdough Rolls or 12 Rhodes Yeast Dinner Rolls baked following package directions
    8 eggs
    2 cups milk
    1/2 cup heavy cream
    3/4 cup sugar
    2 tablespoons vanilla

    Crumble Topping:
    1/2 cup flour
    1/2 cup brown sugar
    1 teaspoon cinnamon
    1/4 teaspoon salt
    1/2 cup butter
    3/4 cup chopped pecans

    Glaze:
    2 cups powdered sugar
    6 tablespoons milk
    4 tablespoons butter, melted
    1 teaspoon vanilla

Instructions

Cut each of the rolls into 8 pieces and place evenly in a well sprayed 9x13-inch baking pan.

Mix the eggs, milk, cream, sugar and vanilla together in a bowl and pour over the roll pieces to saturate. Cover and refrigerate for several hours or overnight.

Remove from refrigerator and take off the cover. Combine the topping ingredients in a bowl until crumbly and sprinkle over the roll mixture.

Bake at 350°F 45-50 minutes. To prevent over browning, cover with foil last 10-15 minutes of baking.

Combine Powdered Sugar Glaze ingredients and drizzle over warm bread pudding.

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