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Bread Pudding Recipe


1 package Sweet Dinner Rolls, 24oz

1 cup Milk

1 cup Heavy Whipping Cream

1/4 cup White Sugar

1/4 cup Brown Sugar

4 Large Eggs

1 teaspoon Vanilla Extract

1/2 cup Pecans

Pinch Salt

2 tablespoons (1/4 stick) Butter


Turn your oven broiler on low. Cube the Dinner Rolls into 1 inch squares and toast in oven until lightly browned. Turn off your oven once the bread is toasted.

In a large bowl combine the Milk, Heavy Whipping Cream, White Sugar, Eggs, Vanilla and Salt. This will form the base liquid for the custard.

Butter a large 12 by 8 dish and place the toasted bread into the dish and pour over the custard liquid. Cover the dish and place in the fridge for up to 3 hours.

To bake: Heat oven to 375 degrees. Remove your dish from the fridge. Use a spoon to turn over the bread and insure that the mixture has thoroughly covered each piece. At this time take the Brown Sugar, Pecans and remaining Butter and spread evenly over the top of the dish. Lightly cover the dish with aluminum foil and bake for 45 minutes.

Check the temp and remove the foil. Bake for another 15 minutes or until the internal temperature reaches 165 degrees.

Serve warm or at room temperature.



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