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