Leftover Holiday Dinner Roll & Cranberry Bread Pudding
By Stephanie Engoy
Images
Serves
Serves 6
Ingredients
3 large eggs
1 1/2 c milk of choice
1/2 c heavy cream
3/4 c granulated sugar
2 tbsp melted buter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
10-12 leftover dinner rolls, cut into 1 inch cubes (day old bread works best)
1/2 c fresh cranberries
1/4 c chopped nuts (such as pecans or walnuts)
2 tbsp melted butter (for brushing over before baking)
Powdered sugar, for topping
1 1/2 c milk of choice
1/2 c heavy cream
3/4 c granulated sugar
2 tbsp melted buter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
10-12 leftover dinner rolls, cut into 1 inch cubes (day old bread works best)
1/2 c fresh cranberries
1/4 c chopped nuts (such as pecans or walnuts)
2 tbsp melted butter (for brushing over before baking)
Powdered sugar, for topping
Procedure
Preheat your oven to 350°F.
In a large mixing bowl whisk the eggs, then mix in the milk, heavy cream, sugar, butter, vanilla and spices until thoroughly combined.
Add the cubed dinner rolls, cranberries and chopped nuts, and very gently toss to mix and coat the rolls in the milk mixture.
Pour the bread pudding into a 10” baking dish, then brush the remaining melted butter on top.
Place the baking dish in the preheated oven on the middle rack and bake for 40-45 minutes, or until the top is golden brown.
Remove the bread pudding from the oven and let it cool slightly before serving.
Serve the Leftover Dinner Roll and Cranberry Bread Pudding warm and dust over a generous amount of powdered sugar. Enjoy!
In a large mixing bowl whisk the eggs, then mix in the milk, heavy cream, sugar, butter, vanilla and spices until thoroughly combined.
Add the cubed dinner rolls, cranberries and chopped nuts, and very gently toss to mix and coat the rolls in the milk mixture.
Pour the bread pudding into a 10” baking dish, then brush the remaining melted butter on top.
Place the baking dish in the preheated oven on the middle rack and bake for 40-45 minutes, or until the top is golden brown.
Remove the bread pudding from the oven and let it cool slightly before serving.
Serve the Leftover Dinner Roll and Cranberry Bread Pudding warm and dust over a generous amount of powdered sugar. Enjoy!
Leftover Holiday Dinner Roll & Cranberry Bread Pudding
By Stephanie Engoy
Serves
Serves 6
Ingredients
3 large eggs
1 1/2 c milk of choice
1/2 c heavy cream
3/4 c granulated sugar
2 tbsp melted buter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
10-12 leftover dinner rolls, cut into 1 inch cubes (day old bread works best)
1/2 c fresh cranberries
1/4 c chopped nuts (such as pecans or walnuts)
2 tbsp melted butter (for brushing over before baking)
Powdered sugar, for topping
1 1/2 c milk of choice
1/2 c heavy cream
3/4 c granulated sugar
2 tbsp melted buter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
10-12 leftover dinner rolls, cut into 1 inch cubes (day old bread works best)
1/2 c fresh cranberries
1/4 c chopped nuts (such as pecans or walnuts)
2 tbsp melted butter (for brushing over before baking)
Powdered sugar, for topping
Procedure
Preheat your oven to 350°F.
In a large mixing bowl whisk the eggs, then mix in the milk, heavy cream, sugar, butter, vanilla and spices until thoroughly combined.
Add the cubed dinner rolls, cranberries and chopped nuts, and very gently toss to mix and coat the rolls in the milk mixture.
Pour the bread pudding into a 10” baking dish, then brush the remaining melted butter on top.
Place the baking dish in the preheated oven on the middle rack and bake for 40-45 minutes, or until the top is golden brown.
Remove the bread pudding from the oven and let it cool slightly before serving.
Serve the Leftover Dinner Roll and Cranberry Bread Pudding warm and dust over a generous amount of powdered sugar. Enjoy!
In a large mixing bowl whisk the eggs, then mix in the milk, heavy cream, sugar, butter, vanilla and spices until thoroughly combined.
Add the cubed dinner rolls, cranberries and chopped nuts, and very gently toss to mix and coat the rolls in the milk mixture.
Pour the bread pudding into a 10” baking dish, then brush the remaining melted butter on top.
Place the baking dish in the preheated oven on the middle rack and bake for 40-45 minutes, or until the top is golden brown.
Remove the bread pudding from the oven and let it cool slightly before serving.
Serve the Leftover Dinner Roll and Cranberry Bread Pudding warm and dust over a generous amount of powdered sugar. Enjoy!