To make bread pudding from leftover Thanksgiving rolls, cube the rolls, soak them in a milk-and-egg custard, and bake until the center is set. USDA safe temperature chart lists 160°F as the safe temperature for egg dishes, so check the middle with a thermometer. Use leftover rolls that were cooled and refrigerated on time; see how long Thanksgiving leftovers last. If you still need a roll recipe for the first meal, see how to make dinner rolls for Thanksgiving. More dessert ideas are in Thanksgiving desserts and the Thanksgiving guide.
Cube the rolls and soak them in custard
Heat the oven to 350°F and butter an 8-inch square dish, or a 9×13-inch dish if you have a lot of rolls. Cut about 6 cups of leftover dinner rolls (or a mix of rolls and plain biscuits) into 1-inch cubes. Slightly dry or day-old rolls soak up custard better than very fresh ones; if the rolls are still soft, spread the cubes on a sheet pan and toast them for 8 to 10 minutes. Whisk 3 large eggs with 2 cups milk or half-and-half, 1/3 cup sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and a pinch of salt. Scatter the cubes in the dish, pour the custard over them, and press gently so every piece gets wet. Let the pan stand 15 to 20 minutes.
Bake until the center is set, then serve warm
Bake 35 to 45 minutes in an 8-inch dish, or a little longer in a 9×13, until the top is golden and the center is set, not soupy. A thermometer in the middle should read 160°F. Rest the pudding 10 minutes before serving. A simple sauce is optional: warm 1/2 cup maple syrup or whisk a quick vanilla sauce in a small saucepan. Leftover bread pudding is still a leftover; refrigerate it within 2 hours and eat it in 3 to 4 days, per USDA leftovers guidance. Do not use rolls that sat out overnight on the buffet.
Frequently asked questions
Can I use leftover biscuits too?
Yes. Plain biscuits work the same way as rolls. Avoid heavily garlic-buttered or very salty rolls unless you want a less sweet pudding.
Do I have to toast the cubes first?
No, but drier cubes soak more evenly. A short toast helps if the rolls are still very soft.
When is bread pudding safely done?
The center should be set, and an instant-read thermometer should read 160°F in the middle, the USDA temperature for egg dishes.
Helpful kitchen tools
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A 9×13-inch dish fits a larger batch of leftover rolls.
- HVH 9×13 Ceramic Baking Dish Set — A ceramic baking dish also works for an 8-inch or 9×13 pudding.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A mixing bowl is big enough to whisk the custard before you pour it.
- OXO Good Grips 11-Inch Balloon Whisk — A whisk blends the eggs and milk so the custard is smooth.
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