Course Breakfast, Dessert
Cuisine American
Keyword bread pudding, cranberry
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16


  • 1 15-16 oz package Hawaiian Rolls I used either Sara Lee or King's brand
  • 2 cups half and half
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1 1/2 cups fresh cranberries, washed and drained
  • 1/4 cup brown sugar for topping bread pudding

Caramel Sauce

  • 1/2 cup 1/2 cup unsalted butter
  • 1 cup light or dark brown sugar
  • 1 cup heavy whipping cream not whipped
  • 1 teaspoon almond flavoring (optional)
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • powdered sugar for serving


  1. Preheat oven to 350 degrees and place rack in center of oven.

  2. Spray a 9x13 pan with nonstick cooking spray.

  3. Break each roll in quarters and place sideways to fill the pan.

  4. Blend half and half, eggs, sugar and vanilla in a blender.  When mixed well, pour over top of the rolls evenly.

  5. Sprinkle cranberries and cinnamon on top. Cover with foil.

  6. Bake for 35 minutes, then uncover and bake for 10-12 minutes until light brown. 

For Caramel Syrup

  1. While bread pudding is baking, combine butter, brown sugar and whipping cream in a heavy saucepan.

  2. Whisk sauce until smooth, bring to a boil for one minute, then remove from heat - add vanilla, almond and salt. 

  3. Pour 1/2 cup almond sauce over the top of the berad pudding after baking, reserving the remainder for individual servings. When ready to serve, sprinkle individual serving with powdered sugar and additional caramel sauce.

Recipe Notes