“This is a great way to use up leftover Great Big Poufy Buns - I had three of them left over from the week and trimmed them up, cubed them and made a basic bread pudding recipe. I took it out of the oven as DH was leaving for work and he hung around while I packed it up for him. The whole house smells great! Switch up the ingredients to what your family likes!”
1hr 5mins
1 pudding

Ingredients Nutrition


  1. Butter a 7 x 11" baking dish.
  2. Trim the dark crust tops off of the rolls and cut them into large cubes, about 1 1/2 inches.
  3. Mix custard ingredients well and pour over the cubed rolls. Dot with butter Cover with plastic wrap and refrigerate several hours or overnight until custard soaks into the stale Recipe #379727.
  4. Remove the pudding from the fridge and let it come to room temperature and then preheat the oven to 350*
  5. Leave the plastic wrap on and then cover tightly with foil. Set into a hot water bath and bake covered for 40 minutes. Remove foil and plastic wrap and continue baking another 15 - 20 minutes or until a knife inserted in the center comes out clean.
  6. Variations include orange zest, almond extract, citron, currants, what you like.
  7. We like it plain but you can add a rum sauce at serving time if you like.
  8. Easy, plain and yummy.

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