I discovered this recipe by accident when I couldn't eat all of the delicious sweet rolls a dear friend brought me for Christmas. I didn't want to waste them so I decided to make bread pudding. It was so good I've decided to ask the local bakery to call me when they have sweet rolls they can't sell.
This recipe serves 4.
You will need:
1 1/2 sweet rolls. Best if they have sat out a few days
2 tablespoons chilled butter cut into pieces
1 1/2 cups half and half
2 tablespoons sugar
1/2 cup fresh raspberries
Spray a small casserole dish with Pam.
Break the sweet rolls into bite size pieces (frosting and all) and scatter evenly in the dish.
Scatter the butter pieces on top of the sweet roll pieces.
In a small bowl, whisk together the eggs, half and half, and sugar. Pour this mixture over the sweet rolls.
Scatter the raspberries on top of the bread.
Let the bread mixture sit at least 30 minutes before baking.
Preheat the oven to 325 while the casserole is sitting.
Place the casserole in the oven and bake for 45 minutes or until of the center of the pudding is no longer runny.
Remove from oven and sprinkle with a teaspoon of sugar. Because the frosting bakes into the pudding I didn't think it needed any sauce.