With Memorial Day last weekend we are officially kicking off into summer and all things grilling season. If you, like us, find yourself with all sorts of leftovers after a BBQ here is a recipe to use up one ingredient you may have leftover: Hot dog rolls! This really simple bread pudding is great as dessert or breakfast. With maple notes it smells great from bake to plate! You can customize it with whatever fruit you may have at home, and its a great way to put those buns to use!!
Ingredients:
- 1 package hot dog rolls (its okay if they are even a little stale!)
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup water
- 2 tablespoons butter
- 3 eggs
- 3 Tablespoons maple syrup + additional for topping
- 3 Tablespoons sugar
- 1 teaspoon vanilla
- cinnamon to taste
- 1- 1/2 cup dried fruit (I used raisins)
- 1 – 1/2 cup fresh/frozen fruit ( I used blueberries)
How to:
- Preheat your oven to 350F
- Start by warming the milk, water, cream, butter, sugar, and syrup until butter is melted and sugar has dissolved. This can be done in a pot or microwave (but pot preferred so you are gently warming the dairy). Let that mixture cool
- Grease a 9x 13 baking pan and rip up the hot dog buns into small 1 inch-ish pieces. Doesn’t have to be beautiful!
- Once the dairy mixture is cooled (if you don’t cool enough you will cook your eggs and have weird scrambled egg mixture) add in your eggs, vanilla, and cinnamon. Whisking to combine the eggs.
- Add your dried fruit to the bread in the pan, then pour the cream and egg mixture over the bread. Making sure to coat all the bread. You can push down some of the bread too to get it more incorporated.
- Bake for 30-40 minutes until slight giggle and slightly golden on top!
- If enjoying as breakfast, add a bit more maple syrup and fresh fruit, if enjoying as dessert, ice cream or whipped cream would make a great addition!
The Home Taste 