Hawaiian rolls bread pudding is a rich, sweet dessert that transforms soft, sweet Hawaiian bread rolls into a comforting treat. Its buttery, caramelized edges and tender interior make it a perfect dish for brunch or a cozy dessert, especially when you want something both indulgent and easy to prepare.
Ingredients
- 12 Hawaiian rolls (about 1 package, sliced in half)
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 cup unsalted butter, melted
- 1/4 cup raisins or chopped nuts (optional)
- Powdered sugar or caramel sauce for serving (optional)
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Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with butter or non-stick spray.
- Arrange the Hawaiian rolls, cut side up, in the prepared baking dish. If using whole rolls, you can slice them in half horizontally to create more surface area for soaking up the custard.
- In a mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the custard mixture evenly over the bread rolls, making sure all the pieces are soaked. Gently press down on the rolls to help them absorb the liquid.
- Sprinkle raisins or chopped nuts over the top if desired. Drizzle the melted butter evenly over the entire dish for added richness and a golden crust.
- Place the baking dish on the middle rack of the oven and bake uncovered for 40-45 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
- Remove from oven and let cool for 5-10 minutes. Serve warm, dusted with powdered sugar or drizzled with caramel sauce if desired.
Tips
- For a richer flavor, substitute half of the milk with coconut milk or add a splash of bourbon or rum to the custard.
- If you prefer a crunchier top, broil the pudding for the last 2-3 minutes—just keep a close eye to prevent burning.
- Use day-old bread or slightly stale Hawaiian rolls for better absorption of the custard. Fresh bread may become too soggy.
- To make this dish ahead, assemble it the night before and refrigerate. Bake it fresh in the morning for best results.
Serving Suggestions
Serve Hawaiian rolls bread pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel or maple syrup enhances the sweetness and adds a delightful finish. For a more decadent presentation, sprinkle with toasted coconut or chopped nuts.
Variations
- Chocolate Hawaiian Bread Pudding: Add chocolate chips or a swirl of chocolate spread to the custard before baking for a rich, dessert-style pudding.
- Fruit-Loaded Version: Incorporate fresh or frozen berries, sliced bananas, or chopped apples into the layers before baking for added freshness and flavor.
- Savory Twist: Omit the sugar and add shredded cheese, cooked bacon, and herbs for a savory bread pudding perfect for brunch or breakfast.
Storage and Reheating
Leftover Hawaiian rolls bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30 seconds to 1 minute, or reheat the entire dish in an oven at 350°F (175°C) for about 15 minutes until warmed through. For best texture, reheat gently to prevent drying out.
Frequently Asked Questions
Can I use other types of bread instead of Hawaiian rolls?
Yes, you can substitute brioche, challah, or croissants for Hawaiian rolls. Just ensure the bread is slightly stale or day-old for optimal absorption of the custard. Soft bread works well, but avoid very fresh bread that may become too soggy.
Is this bread pudding suitable for gluten-free diets?
Traditional Hawaiian rolls contain gluten, so to make this recipe gluten-free, choose gluten-free bread options and verify all ingredients. Be mindful of cross-contamination if baking for someone with celiac disease or gluten sensitivity.
Can I prepare this ahead of time?
Absolutely. Assemble the bread pudding up to a day in advance, cover, and refrigerate overnight. When ready to serve, bake it directly from the fridge, increasing the baking time by about 10 minutes to ensure it heats evenly.
What is the best way to serve this bread pudding?
Serve it warm or slightly cooled, topped with whipped cream, caramel sauce, or fresh fruit. It pairs beautifully with a hot cup of coffee or a glass of dessert wine for an indulgent treat.
Can I make this recipe vegan?
Yes, substitute plant-based milk (such as almond or coconut milk), use vegan butter, and replace eggs with a flaxseed or chia seed mixture (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg). Adjust baking times accordingly.
How do I prevent the top from burning?
To prevent burning, check the pudding after 35 minutes and tent with foil if the top is browning too quickly. Using a lower oven rack or reducing oven temperature slightly can also help maintain an even, golden crust.
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