Amazing bread pudding recipe with you that is made with KING’S HAWAIIAN ® Sweet Dinner Rolls, homemade pumpkin puree and topped with homemade caramel.
Course Brunch, Dessert
Keyword bread pudding, caramel, pumpkin
1 1/2cupsof whole milk
1/2cupof brown sugar
1/2cupof pumpkin puree
1package of stale KING’S HAWAIIAN ® Dinner Rolls
1/2cupof heavy cream
1cupof white granulated sugar
Take the bread out of the package the day before, separate them and let them go stale for a day or day and a half.
Cut the rolls into 4-6 pieces.
In a mixing bowl, combine the milk, eggs, butter, brown sugar, cinnamon, nutmeg, pumpkin puree and vanilla. Whisk until all ingredients evenly combined.
Preheat the oven to 350 and grease an 8x8 baking dish.
Spread the cut rolls in the baking dish, evenly and pour the egg mixture over the bread.
Press the bread lightly, so that they are all covered and soaking up the mixture.
Bake for 45-55 minutes, until the knife inserted in the center comes out clean.
** Do not walk away. Keep an close eye on sugar**
Preheat a heavy-bottom sauce pot over medium heat. Spread the sugar in the pot evenly.
When the sugar begins to melt, start stirring with a wooden spoon. Keep stirring as the sugar melts and starts to turn brown.
When the sugar reached deep brown color (350 degrees F), add the butter and stir constantly.
When the butter is all melted, you will notice that it gets thicker and looks more like caramel. Take off the heat.
Slowly, add heavy cream while stirring. When the mixture is all smooth, let it stand until cools and settles.
Keep refrigerated in a jar.
Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.