Hawaiian Roll Bread Pudding
At it again, I created this Hawaiian roll bread pudding with a creamy bit of a tart twist. It’s so fun to play with ingredients to make a one-of-a-kind dessert! Incorporating buttermilk and cream cheese made this surprisingly delicious, and the King’s Hawaiian rolls are especially yummy.
whole milk
1 ½
cups
white sugar
1
cup
buttermilk
½
cup
melted unsalted butter
¼
cup
eggs
4
large
vanilla extract
1
teaspoon
ground cinnamon
½
teaspoon
salt
¼
teaspoon
Hawaiian bread rolls (such as King's)
1
(12 count) package
raisins
¼
cup
cream cheese
½
(8 ounce) package
 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
  Mix milk, sugar, buttermilk, melted butter, eggs, vanilla, cinnamon, and salt together in a large mixing bowl until well combined.
  Tear each roll into six pieces and place into the mixing bowl. Add raisins and mix gently until bread is just moistened. Pinch bits of cream cheese over bread mixture and fold in. Pour into the prepared baking dish.
  Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for at least 30 minutes before serving.
