Pink Lemonade Bread Pudding
- SERVES
- 6
- COOK TIME
- 45 Min
Although our Test Kitchen created this recipe for everyone that's asked for ideas to use up leftover hot dog buns or hamburger rolls; when you taste our yummy Pink Lemonade Bread Pudding, you might not wait for leftovers. This novel bread pudding simply shouts summer!
What You'll Need
- 4 eggs
- 1 1/2 cup milk
- 1 1/4 cup granulated sugar
- 3/4 cup plus 1 tablespoon lemon juice
- 8 leftover hot dog or hamburger rolls, cut into 1-inch cubes (about 7 cups)
- 1/3 cup chopped maraschino cherries
- 1 cup confectioners' sugar
- 2 teaspoon maraschino cherry juice
What to Do
-
Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray.
-
In a large bowl, combine eggs, milk, granulated sugar, and 3/4 cup lemon juice; mix well. Add bread cubes and chopped cherries; toss gently to mix well. Pour into prepared baking dish.
-
Bake 45 to 50 minutes, or until knife inserted in center comes out clean.
- In a small bowl, combine confectioners' sugar, remaining lemon juice, and cherry juice; mix well. Drizzle over warm bread pudding, or chill until ready to serve.
Notes
Calling all bread pudding lovers! We've got some winners on our website and here are a couple you can try: Apricot Bread Pudding and Raspberry Bread Pudding will thrill your tastebuds!