Serves: 12
Total Calories: 545
Yield: 12
Cut each of the rolls into 8 pieces and place evenly in a well sprayed 9x13-inch baking pan. Mix the eggs, milk, cream, sugar and vanilla together in a bowl and pour over the roll pieces to saturate. Cover and refrigerate for several hours or overnight. Remove from refrigerator and take off the cover. Combine the topping ingredients in a bowl until crumbly and sprinkle over the roll mixture.Bake at 350°F 45-50 minutes. To prevent over browning, cover with foil last 10-15 minutes of baking. Combine Powdered Sugar Glaze ingredients and drizzle over warm bread pudding.
This Breakfast Bread Pudding recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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