Sweet Hawaiian roll bread pudding

I have always loved bread pudding as it was a quick go-to dessert recipe in our house growing up. I believe it comes from my English and Welch roots. I've learned now as the grocery shopper for the house, it's always a great way to use up bread and milk before they go bad. That being said, I have to admit that this recipe was set off by a craving when I was shopping and spotted the hawaiian rolls. They are just so good!

While I love raisins, I know they are not everyone's favorites. You can substitute the raisins for another dried fruit like cranberries or chocolate chips if you'd like to sweeten it up even more.


12 Hawaiian rolls
3/4 c raisins (I used white and regular)
1/2 c sugar
2 c milk (I like whole milk, why screw up a good thing!)
1 t cinnamon
2 t vanilla extract (use the good stuff, not the artificial. You will taste the different)

Preheat the oven to 375 degrees fahrenheit. Tear up the rolls into small pieces and mix all the ingredients together in a medium bowl.

Grease your 8x8 pan or four 6" soufflé or porcelain baking dishes. You can easily split it up into smaller dishes if you'd like for smaller portions.

Fill the dishes leaving at least 1/2 inch from the top as it will rise.


Bake the dishes on a cookie sheet for one hour. Baking time may vary depending on the size of the dishes. Bake until golden brown.

Enjoy your bread pudding and a favorite dish from my family.