This Hawaiian Sweet Roll and Berry Bread Pudding with Lemon Sauce is perfect for brunch or dessert. The sweetness of the rolls makes a spectacular base for this bread pudding along with the fresh seasonal berries. Top it off with an easy pudding lemon sauce, more berries, and a nice big glob of whipped cream for a truly mouthwatering experience. This is a holy yum situation that you will want to partake in! Just look at those beautiful fresh berries just waiting to be plucked! You could use any combination of your favorite berries. I just love strawberries and blueberries together. I originally intended to use raspberries as well but to my chagrin, the ones I purchased from the evil grocery store had mold on them! This definitely makes a case for shopping at the open markets for freshness. So anyway, I think that a blackberry or raspberry would be amazing as well.
I guess my bad luck continued at the grocery store, because I also originally intended on making a cinnamon roll bread pudding. However, as I was aimlessly wandering around looking for said cinnamon rolls; I came upon a beautiful sight to behold. Oh yes…sweet, wondrous, golden perfection…Hawaiian Sweet Rolls! I immediately thought: 1) Get extras (nothing wrong with a little snacking while baking). 2) Thank you grocery store for your low stock inventory!
Oh blessed bread…the Hawaiian rolls were AMAZING in this row (I mean piece) of goodness. The lemon sauce adds a subtle tanginess that screams…welcome spring! Oh how I missed you!
Don’t be afraid to give yourself a heavy pour of sauce, more fruit, and a nice big glob of whipped cream. Serve the bread pudding warm so the whipped cream begins to slowly melt down the sides of Mount Deliciousness. Okay, that last piece better still be in the fridge or someone is in trouble!
- 18 Hawaiian Sweet Rolls (1½ packages)
- 5 Eggs
- 4 C. 2% Milk
- 2 Tsp. Vanilla
- 1 C. and 1 Tsp. White Sugar
- 2 Tsp. Ground Cinnamon
- 2 C. Fresh Berries (I used half strawberries and half blueberries)
- 1 Box of Instant Lemon Pudding
- Zest and juice of 1 Lemon
- 1⅓ C. Milk
- Fresh berries
- Whipped cream
- Lightly grease a 13 X 9" pan with cooking spray.
- Break up half of the rolls into medium sized pieces and place in the bottom of the baking pan.
- In a medium bowl; mix together berries with 1 tsp. of sugar.
- Add half of berry mixture to the top of the bread pieces.
- Top with the remaining bread pieces and the remaining fruit.
- In a large bowl; whisk together the eggs, milk, sugar, cinnamon, and vanilla.
- Evenly pour the egg mixture over the top of the bread.
- Lightly press bread down to ensure all pieces are coated.
- Allow bread to moisten outside of the oven for 20 minutes.
- Bake at 350 Degrees for 40-45 minutes or until the top of the pudding is lightly browned.
- Prepare the lemon sauce:
- Whisk together pudding mix, milk, lemon juice and zest.
- Allow sauce to refrigerate while the pudding is baking.
- Serve the bread pudding warm topped with lemon sauce, whipped cream and fresh berries.