Wednesday, December 14, 2016

Individual Streusel Bread Pudding

I absolutely love Bread Pudding. I make Savory and Sweet. I have a favorite, sweet, traditional one that I've made for years. Sometimes you just don't need a large recipe of Bread Pudding so here's an option. These are made with Rhodes Frozen Rolls. I have a favorite recipe for Buttered, Rosemary and Sea Salt Rolls that we make for every Holiday and family gathering. If it saves you time....... I love it.

Individual Streusel Bread Pudding

Corning Ware Ramekins

Pyrex Custard Cups

Here's what you'll need:
6 Small Ramekins or Custard Cups, sprayed with a Non Stick Cooking Spray.
Preheat the Oven to 350 degrees.

10 Rhodes Frozen Dinner Rolls, thawed. (cut each one into thirds and set aside.)
3/4 C Light Brown Sugar
1 TBS Cinnamon
3 TBS Butter, melted.
4 TBS Flour
3 Large Eggs
1/4 C Half and Half

Add a few Raisins to each one just before baking.

In the Ramekins:
5 Pieces of Dough
Cover with Plastic Wrap.
Place in a Warm Area and allow to rise and double in size. (2.5 Hours)

In a Small Mixing Bowl:
Brown Sugar
Whisk well.

In a Small Bowl:
Half and Half
Whisk well.

Sprinkle each Ramekin with 1 TBS of the Sugar Mixture.
Top evenly with some of the Egg Mixture.
Sprinkle each with remaining Sugar Mixture.

Bake for 20 - 25 minutes.
Serve Warm.

Peace in the Kitchen!

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