Rhodes Bread Pudding

You’ll never throw away your leftover bread again.

Learn how to turn frozen bread dough into the ultimate indulgence!
Rhodes Bread Pudding
1 Loaf Rhodes Bread or 12 Rhodes Dinner Rolls, baked as directed
1/2 cup butter
1 cup brown sugar
2 tablespoons corn syrup
8 eggs
1 1/4 cups milk
1 1/4 cups cream
1 tablespoon vanilla
1/4 teaspoon salt

Cut bread or rolls into 1 inch cubes and set aside.

Combine butter, brown sugar and corn syrup in a small sauce pan. Cook over medium heat, stirring often. Simmer until smooth and bubbly, about 5 minutes. Pour mixture into sprayed 9×13 inch baking pan. Add bread cubes on top of the brown sugar mixture and press down slightly.

In another bowl, whisk together eggs, milk, cream, vanilla and salt. Pour over bread cubes. Cover with plastic and refrigerate a few hours or overnight. Take out of fridge and let come to room temperature. Remove plastic and bake at 350°F 35-40 minutes.

Carefully invert onto serving tray or baking sheet. Serve warm with strawberries, if desired.

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