Being part of a large family and having a lot of friends often means we’re gifted with some weird things. Sometimes it’s vegetables from a garden, sometimes it’s outgrown children’s clothing, and sometimes it’s a couple dozen leftover rolls. My step-MIL had a function one weekend that was catered by a BBQ restaurant, and of course none of the meat was left, but she sent the rolls home with hubby. I was somewhat perplexed as to what I should do with them all, when hubby and I sort of had a simultaneous light bulb go off as we both said “bread pudding!”
My nana made some fantastic bread pudding, as I recall. She came from a time where you used up what you had, fixed things instead of buying new, and made do. How funny it seems that people of that generation seemed much more genuinely happy than a lot of people I know these days. But I digress. Nana’s bread pudding recipe is located in the proverbial “around here somewhere” of my parents house, so I winged this a little. I think it came out delicious, and the kids agree. It’s not cloyingly sweet. So, if you somehow end up with a pile of leftover rolls and don’t know what to do with them, this is your recipe.
- 6 rolls (hamburger/sandwich size)
- 1/2 cup white sugar
- 4 eggs
- 4 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 cups milk
- 1/4 cup melted butter
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup raisins or walnuts
- Heat oven to 350.
- Cube rolls into 1 inch pieces.
- Combine milk, melted butter, vanilla, eggs, sugar, and baking powder. Whisk smooth. The baking powder will make themixture foamy, don't panic.
- In a well-greased 9x13 pan, layer the bread cubes and pour the liquid all over, making sure all of the cubes are soaked.
- For topping, combine melted butter, brown sugar, and cinnamon and dot over bread. Sprinkle with raisins or nuts (or heck,be crazy and use both!)
- Bake for about 30 to 35 minutes, until top is brown and looks crusty.
- Serve warm or chilled, your preference.