Hawaiian Roll Bread Pudding Recipes

SWEET ROLL BREAD PUDDING

Sweet Roll Bread Pudding image

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.

Provided by Food Network Kitchen

Categories dessert

Time 2h10m

Yield 24 servings

Number Of Ingredients 15

Ingredients

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
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

Steps:

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.

DIANA'S HAWAIIAN BREAD ROLLS

Diana's Hawaiian Bread Rolls image

After years of trying to perfect the recipe, I finally did it! This recipe makes the best dinner rolls. It is sweet and full flavor. My family and neighbors love it.

Provided by CHIPPENDALE

Categories Bread 100+ Bread Machine Recipes

Time 3h

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ cups warm water (110 degrees F/45 degrees C)
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon molasses
1 tablespoon honey
5 tablespoons white sugar
2 tablespoons dry milk powder
2 tablespoons butter flavored shortening
4 ½ cups bread flour
2 teaspoons active dry yeast

Steps:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.
When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 15 minutes, until golden brown.

Nutrition Facts : Calories 63.5 calories, Carbohydrate 8.9 g, Cholesterol 15.7 mg, Fat 2.6 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 208.2 mg, Sugar 8.3 g

BEST EVER BREAD PUDDING

Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

Ingredients

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.