Rhodes frozen rolls make Easter Brunch easy.
12 Rhodes™ Dinner Rolls, thawed but still cold
Cut a small piece off of one roll for a tail. Roll remaining piece into a 12-inch rope with pointed ends. Twist top of rope together. Place on a large sprayed baking sheet and pull pointed ends apart for ears. Roll small cut off piece into a ball for the tail. Make an indentation with your finger at the spot for the tail. Moisten the tail with water and place in the indentation. Repeat the above steps with remaining rolls. Cover with sprayed plastic wrap and allow to rise 30-45 minutes. Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Enjoy with butter for your Easter Dinner.
French Toast Bread Pudding
12 Rhodes Warm-N-Serv™ Dinner Rolls or 12 Rhodes™ Dinner Rolls, baked according to package directions
8 ounces cream cheese
1 1/2 c. milk
2/3 c. half and half
1 1/2 c. maple syrup, divided
1/2 t. almond flavoring
nuts, if desired
Cut rolls into 1-inch cubes and place in a sprayed 9×13-inch baking pan. In a bowl, beat cream cheese until smooth. Add eggs one at a time, mixing until smooth after each one. Stir in milk, half and half, 1/2 cup syrup, almond flavoring and nuts if desired. Pour the mixture over the bread cubes making sure all are saturated. Refrigerate several hours or overnight. Remove from fridge and let stand at room temperature for 30 minutes before baking. Bake at 350°F 40-50 minutes. Cover with foil last 15 minutes to prevent over browning if necessary. Remove from oven and drizzle with remaining syrup and sprinkle with powdered sugar. Serve warm.