Apple Pecan Bread Pudding

Ingredients (Makes 24 Servings)

24- 1.1 oz. Soft Dinner Rolls, baked Item #01508
  • 6 oz eggs
  • 3 oz cinnamon sugar
  • 1g salt
  • 10g vanilla extract
  • 13 oz whole milk
  • 9 oz apple sauce
  • 2 oz caramel sauce
  • 1 ½ cups Granny Smith apples (peeled / chopped)
  • 2 cup chopped pecans
  • 8 oz cream cheese
  • 4 oz butter (melted)
  • 6 oz whole milk
  • 7 oz powdered sugar


Preheat oven to 350°F.

Take baked or leftover rolls and quarter them and fill up 2 cake pans.
Spread inclusions on top then gently toss in the pan so they sink into the middle.
Whisk all batter ingredients together in a large mixing bowl. Pour out evenly into both pans; slowly try to wet all bread on the top.
Wrap with plastic wrap and let soak refrigerated for 5 hours.
Take out of the refrigerator, cover with foil and bake in a water bath for 1 hour. Let cool.
In a standing mixer blend icing ingredients using a paddle on medium speed until incorporated then high speed for 2 minutes. Transfer icing to squeeze bottle.
Cut out circles, squares or triangles for plating. Use caramel sauce and icing as topping. Serve warm.