Sweet Roll Bread Pudding Recipes

SUNNY'S EASY CINNAMON ROLL BREAD PUDDING

Steps:

• For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
• Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
• In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
• Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
• For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
• Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.

BASIC SWEET-ROLL DOUGH

Steps:

• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

BEST EVER BREAD PUDDING

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.

SWEET ROLL BREAD PUDDING

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.

HAWAIIAN ROLL BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
• Mix milk, sugar, buttermilk, melted butter, eggs, vanilla, salt, and cinnamon together in a large mixing bowl until well combined.
• Tear each roll into 6 pieces. Add bread to the mixing bowl with raisins; mix gently until just moistened. Pinch bits of cream cheese over the bread mixture and fold in. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for at least 30 minutes before serving.

NEW ORLEANS BREAD PUDDING

Steps:

• In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.