Pink Lemonade Bread Pudding
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- 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 cups milk
- 1 1/4 cups 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 teaspoons 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.
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