Hawaiian Roll Bread Pudding Recipes

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.

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.