Lauren McDuffie's Pecan Pie Bread Pudding

24 Hawaiian Sweet Rolls, cut into bite-sized pieces

6 eggs

1 tablespoon vanilla extract

1 cup granulated sugar

Kosher salt, as needed

3/4 cup half and half

1/2 cup salted butter, melted

1.5 cup brown sugar

1.5 cup halved Cane River Mammoth or Elliott Pecans

Butter or non-stick spray, for the baking dish

Place cut-up Hawaiian rolls in a large bowl and leave uncovered for at least 1 hour before soaking in custard.
Butter a 9x13-inch baking dish or individual ramekins for single servings.
Make the custard: In a blender, combine eggs, half and half, sugar, vanilla, and 1/2 teaspoon salt. Blend until smooth.
Pour custard over the roll pieces and toss to fully coat. Let sit for 30 minutes.
Preheat oven to 350°F (175°C). Adjust oven rack to the middle position.
After soaking, pile bread into prepared baking dish or ramekins.
In a medium bowl, mix melted butter, brown sugar, and pecans. Top the soaked bread evenly and gently stir to incorporate slightly.
Bake 35 minutes for individual ramekins or 55 minutes for a large baking dish, until golden brown. Centers will be slightly jiggly but will firm as it cools.
Serve warm with maple syrup for a French Toast style or with ice cream and caramel for a bread pudding dessert.

Tips & Notes

Individual ramekins should be filled so bread stacks twice as high as the dish. Place ramekins on a baking sheet to catch spills.

Bread puddings rise during baking but will fall as they cool.

Categories: Cakes & Pies, Lauren McDuffie, Intermediate,

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