Bread pudding made from buns

Votes: 2

Time: 2 hours 10 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 286, total fat 12 G., saturated fats 6 G., proteins 5 G., carbohydrates 38 G., fiber 1 G., cholesterol 70 mg, sodium 167 mg, sugar 24 G.

Here's a fun new way to make bread pudding: instead of dicing and toasting bread, simply cut holes in sweet Hawaiian buns and fill them with custard. Garnish the finished pudding with fresh berries for a delicious summer dessert for a crowd.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bread pudding

Cooking spray to spray the pan
24 Hawaiian Sweet Rolls
1.5 cups + 2 tablespoons heavy cream
1/4 tbsp. sugar turbinado
1.5 cups of milk
1 and 1/4 cups granulated sugar
2 tablespoons natural vanilla extract
5 large eggs + 5 yolks
A pinch of coarse salt

Berries and cream

200 g strawberries (about 6 medium berries), thinly sliced
1 cup blueberries
1 cup blackberries
3/4 cup + 2 tablespoons granulated sugar
3 tbsp lemon juice (from about 1 lemon)
0.5 cups heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, milk, sweet bun, turbinado sugar, strawberry, vanilla extract

Cooking the dish according to the recipe:

Bread pudding:

Spray a 9 x 13-inch baking dish with cooking spray; place the buns in the dish. Using a sharp knife, cut deep holes in the top of each bun (do not cut through the bottom), leaving a 1/4-inch border around the edges. Use the handle of a wooden spoon to deepen the holes. Brush the tops of the buns with 2 tablespoons of cream and sprinkle with turbinado sugar.
In a large bowl, combine the milk, granulated sugar, vanilla, whole eggs and yolks, the remaining 1.5 cups of cream, and salt. Set aside 1 cup of the mixture and refrigerate. Pour the remaining milk mixture into the holes in the buns. Refrigerate until most of the buns are soaked, about 30 minutes.

Preheat oven to 160°C.
Pour the remaining milk mixture into the holes. Bake until the custard is set and the tops of the buns are golden brown, about 1 hour 10 minutes.
Cream and berries:

Meanwhile, place the strawberries, blueberries, and blackberries in three separate medium bowls. Add 1/4 cup granulated sugar and 1 tablespoon lemon juice to each bowl and toss to combine. Let sit until the berries release their liquid and become soft and shiny, about 1 hour.
In a medium bowl, beat the heavy cream with the remaining 2 tablespoons granulated sugar until soft peaks form, about 5 minutes. Refrigerate until ready to use.
Spoon berries into the buns, filling each hole with a different berry in diagonal rows to create a checkerboard pattern. Serve 1 bun per serving with a dollop of whipped cream.