Description
This cozy dessert transforms pillowy Hawaiian rolls into a golden, custardy pudding that’s perfect for any occasion.
Ingredients
- 12 Hawaiian sweet rolls, torn into bite-sized pieces
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- Pinch of salt
- 2 tbsp butter, for greasing and topping
- Optional: 1/2 cup chocolate chips, shredded coconut, or chopped pineapple
Instructions
- Preheat oven to 350°F (175°C) and butter a 9×9 inch baking dish.
- Place torn sweet roll pieces evenly in the prepared dish.
- In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, and salt until smooth.
- Pour the custard evenly over the rolls and press gently to soak. Let sit for 15 minutes.
- If desired, gently fold in optional mix-ins like chocolate chips, coconut, or pineapple.
- Dot the top with small pieces of butter.
- Bake for 35–40 minutes until set and golden on top.
- Serve warm with optional garnishes like powdered sugar or whipped cream.
Notes
- Slightly stale rolls absorb custard better and improve texture.
- You can make this recipe dairy-free by substituting coconut or almond milk and vegan butter.
- Prep and refrigerate up to 1 day in advance; bake just before serving.
- Leftovers can be stored in the fridge for up to 3 days or frozen up to 2 months.
- Reheat in a 325°F oven or microwave with a splash of milk to refresh texture.
