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Preheat your oven to 350°F (175°C). Grease a baking tray generously with butter.

Arrange the cut Hawaiian roll pieces evenly in the greased baking tray.

In a large mixing bowl, combine the 1/2 can of dulce de leche, 1 can of evaporated milk, 1 cup of milk, 1 cup of heavy cream, 4 eggs, 2 egg yolks, and 1/3 cup of granulated sugar. Whisk until all ingredients are well combined and the mixture is smooth and uniform in color.

Pour the custard mixture into a saucepan. Place the saucepan over low to medium heat and add the 4 tablespoons of butter. Whisk continuously until the butter is melted and fully incorporated into the mixture.

Once the butter is melted, remove the saucepan from the heat. Reserve 1 1/2 cups of this mixture in a separate container; this will be used later as the glaze.

Pour the remaining custard mixture from the saucepan over the bread pieces in the baking tray. Use a spatula to gently press the bread down to ensure it absorbs the liquid thoroughly.

Bake the bread pudding in the preheated oven for 45 minutes, or until golden brown and set.

While the bread pudding is baking, heat the reserved 1 1/2 cups of mixture in a saucepan over low heat for about 1 minute, stirring with a spatula, until it thickens slightly. Strain the thickened glaze into a glass or container to ensure it's smooth.

Once baked, carefully remove the bread pudding from the oven. Drizzle the warm bread pudding with the prepared dulce de leche glaze. Sprinkle powdered sugar over the top for garnish.

Cut a slice of the bread pudding, place it on a plate, and top with a scoop of ice cream. Drizzle with a little more glaze if desired and serve immediately.


Preheat your oven to 350°F (175°C). Grease a baking tray generously with butter.

Arrange the cut Hawaiian roll pieces evenly in the greased baking tray.

In a large mixing bowl, combine the 1/2 can of dulce de leche, 1 can of evaporated milk, 1 cup of milk, 1 cup of heavy cream, 4 eggs, 2 egg yolks, and 1/3 cup of granulated sugar. Whisk until all ingredients are well combined and the mixture is smooth and uniform in color.

Pour the custard mixture into a saucepan. Place the saucepan over low to medium heat and add the 4 tablespoons of butter. Whisk continuously until the butter is melted and fully incorporated into the mixture.

Once the butter is melted, remove the saucepan from the heat. Reserve 1 1/2 cups of this mixture in a separate container; this will be used later as the glaze.

Pour the remaining custard mixture from the saucepan over the bread pieces in the baking tray. Use a spatula to gently press the bread down to ensure it absorbs the liquid thoroughly.

Bake the bread pudding in the preheated oven for 45 minutes, or until golden brown and set.

While the bread pudding is baking, heat the reserved 1 1/2 cups of mixture in a saucepan over low heat for about 1 minute, stirring with a spatula, until it thickens slightly. Strain the thickened glaze into a glass or container to ensure it's smooth.

Once baked, carefully remove the bread pudding from the oven. Drizzle the warm bread pudding with the prepared dulce de leche glaze. Sprinkle powdered sugar over the top for garnish.

Cut a slice of the bread pudding, place it on a plate, and top with a scoop of ice cream. Drizzle with a little more glaze if desired and serve immediately.
