FationateFoodBelly • Easy Recipes

Ingredients:

• 1 roll of King’s Hawaiian Maple Brown Sugar Rolls
• 2 cups milk
• ½ cup heavy cream
• 3 large eggs
• ¼ cup brown sugar
• 2 tbsp melted butter
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 scoop vanilla ice cream, for serving
• 2 tbsp maple syrup, for drizzling
• Powdered sugar, for dusting

Instructions:

1. Prepare the bread: Preheat the oven to 350°F. Cut the rolls into bite-sized cubes and spread them evenly on a baking sheet. If the bread is fresh and soft, bake for about 10 minutes to dry it out slightly.
2. Make the custard: In a large bowl, whisk together the milk, heavy cream, eggs, brown sugar, melted butter, vanilla extract, cinnamon, and salt until smooth and well combined.
3. Assemble the bread pudding: Place the bread cubes inside a hollowed-out pumpkin, arranging them evenly. Pour the custard over the bread, making sure all the pieces are well coated. Gently press down so the bread absorbs the custard, then let it soak for 20 minutes.
4. Bake: Bake uncovered at 350°F for about 50 minutes, or until the top is golden brown and the center is set. If the top starts browning too quickly, loosely cover it with foil.
5. Finish and serve: Let the bread pudding cool for 10 minutes. Dust with powdered sugar, add a scoop of vanilla ice cream, and drizzle with maple syrup. Serve warm for the ultimate cozy, custardy fall dessert!