Pecan and Maple Glazed Leftover Thanksgiving Roll Bread Pudding

  • Prep
  • Cook
  • Total
Servings: 4

Ingredients

Bread Pudding

  • 4-4 1/2 cups cubed leftover rolls, slightly stale
  • 4 large eggs
  • 1/4 cup brown sugar
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 cup maple syrup
  • 1/4 cup diced pecans

Drizzle

  • 1 tablespoon melted butter
  • 1/4 cup maple syrup
  • 1 cup powdered sugar, more if needed

Directions

  1. 1. Pre-heat your oven to 350 degrees.
  2. 2. Whisk eggs and sugar in a large bowl.
  3. 3. Add milk, cream, vanilla, salt, nutmeg and maple syrup. Whisk until smooth.
  4. 4. Tear up leftover rolls and submerge in the custard. Let sit to absorb.
  5. 5. Add in pecans. And stir to combine.
  6. 6. Grease jumbo muffin tins.
  7. 7. Add soaked bread to each tin. Making sure that the bread is saturated with the custard mixture.
  8. 8. Bake in preheated oven for 25-30 minutes or until browned and crusty on top.
  9. 9. Mix melted butter with maple syrup and whisk in powdered sugar. Drizzle each with glaze and let set.
  10. 10. Allow to cool before serving.