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Bread Pudding Coffeecake
18 sweet dinner rolls
1 3/4 cups half-and-half or milk
1/2 cup sour cream
3 tablespoons granulated sugar
2 teaspoons vanilla extract
1 (15.2 ounce) package cinnamon streusel muffin mix
1/4 cup vegetable oil
1 cup raisins, cooked in small amount of water until doubled in size
1/2 cup to 3/4 cup chopped pecans, optional
Confectioners' sugar glaze, optional
Slice the rolls in half and set tops aside. Tear bottoms into small chunks and scatter over bottom of buttered, foil-lined 9 x 13-inch pan.
In a bowl, whisk together 2 of the eggs, 1 cup of half-and-half or milk, sour cream, sugar and vanilla extract until well-mixed.
Tear the tops of the rolls into bite-size pieces and fold into egg mixture. Set aside to let tops soak up the liquid.
Combine the muffin mix (set aside streusel packet) with remaining 3/4 cup half-and-half, oil and remaining 2 eggs; beat until well-mixed. Spoon half of batter over rolls in pan.
Drain raisins and scatter over batter.
Sprinkle streusel packet over raisins.
Spoon remaining batter over streusel, spreading carefully to cover.
Spoon milk and roll tops mixture over batter.
Sprinkle pecans on top.
Bake at 350 degrees F for 40 minutes or until a wooden pick inserted in center comes out clean.
Cool slightly and drizzle thin confectioners' sugar glaze over top.
Serve warm or cold.
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