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Eggnog King’s Hawaiian Roll Bread Pudding With Cranberries

Eggnog King’s Hawaiian Roll Bread Pudding With Cranberries

Oh yes, I took it that far. Because I can’t think of a more decadent elixir and more all-around perfect dinner roll.

If you ask me what my favorite dessert is, I’ll probably say Key Lime Pie. Then again, if you ask me on a Sunday or Tuesday or Thursday, I’ll probably tell you Bread Pudding. But if I haven’t had an ice cream cone fix in a while, I might just tell you that. Truth is, I have a horrible sweet tooth. And sugar is bad, like really, really freaking bad. Which is why I plan to seriously decrease my intake of the luscious stuff.

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But for now, I’m just over here making holiday desserts that are eyes roll in the back of your head good. You guys, I can’t even put into words how freaking ridiculously amazing this bread pudding was this morning. I so badly want to swear right now to emphasize just how good it was. But I worry about some of my readers’ opinions. Oh fuck it. This bread pudding was the best fucking bread pudding I’ve ever had.

Need I say more?

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Okay, so basically I took King’s Hawaiian rolls and let them sit out to lose some of their pillowly softness so the “batter” would stick to ‘em better. Then, I tore them into pieces and drenched them in butter. While the torn rolls were chilling in butter, I mixed up some Eggnog, egg, vanilla extract, fresh nutmeg, sugar, and dried cranberries. Poured that stuff on top of the bread and let it sit for about 30 minutes until I baked it to perfection.

Oh yeah, and then there was the homemade whip that went right on top.

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Make it for Christmas Morning or put the leftover nog and Kings Hawaiian rolls to good use the day after Christmas...either way, you’re gonna be losing your mind. That is a promise.

Eggnog King’s Hawaiian Roll Bread Pudding With Cranberries

(Serves 4)

Ingredients:

1 (12-count) package of King’s Hawaiian Rolls

2 cups really good Eggnog

1 large egg

1 teaspoon vanilla

1 teaspoon freshly ground nutmeg

½ stick butter

¼ cup sugar

⅓ cup dried cranberries

Homemade Whipped Cream (recipe below)

Remove rolls from package and let sit on counter for 1-2 hours.

Preheat oven to 375 degrees. Tear or cut rolls into small pieces. Melt butter in a large mixing bowl and add the bread pieces to it, thoroughly coating it all in the butter.

In another mixing bowl, whisk the Eggnog, egg, vanilla extract, nutmeg, and sugar. Pour over the bread and stir. Stir in the cranberries and let sit for 30 minutes.

Place in oven for 30-40 minutes, or whenever top is golden and has a crunchy layer formed on top. Check with a fork to make sure there’s no uncooked liquid. But keep in mind, you want a gooey inside.

Top with whipped cream and Enjoy!

Homemade Whipped Cream:

Combine 1 cup heavy whipping cream, 2 tablespoons sugar, and 1 teaspoon vanilla in a mixing bowl. Beat with electric mixer for 1-2 minutes or until fluffy and peak starts to form.

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