Serves: 9
Total Calories: 427
Yield: 9
Combine 2 cups half and half, eggs and egg yolks, sugar, walnuts and orange zest. Cut baked rolls into 1/2 to 1 inch pieces and gently fold into mixture. Pour into 8x8 inch sprayed pan. Bake at 350° 45-50 minutes or until knife comes out clean and top is a deep golden brown. Cool 30 minutes.Make a glaze sauce combining powdered sugar, orange juice, butter and 1/4 cup half and half in a small sauce pan. Warm through until butter is melted. Add 1 teaspoon vanilla. Serve warm over bread pudding.
This Orange Walnut Bread Pudding recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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