My husband’s mother and sister have always had a reputation for baking the absolutely lightest and best yeast rolls you have ever put into your mouth. They are so good that some of the grandchildren pretty much  make a meal off just the rolls. Since I really don’t need the temptation, I have just enjoyed eating theirs at special family meals rather than bake them myself. My mother-in-law passed away in January and we haven’t had as many family meals as she was the center of the family. So having the same recipe, I decided awhile back to try baking some myself.

I’m not sure what I did wrong but my rolls did not even resemble the rolls I was trying to duplicate. They tasted fine but were very heavy. I used bread flour so that might have been the problem or maybe I just added too much flour. Whatever I did wrong, I had a pile of rolls that needed salvaging so I decided that bread pudding might just do the trick. Fortunately, the not-so-good rolls turned into a fabulous dessert.


2 cups granulated sugar
5 large beaten eggs
2 cups milk
1/4 cup (1/2 stick) butter, softened
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, butter, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

Pour bread mixture into prepared pan. Bake for 35 to 45 minutes, or until set. Remove from oven.


1 c. corn syrup
1 c. brown sugar
1/2 c. milk
1/4 c. flour
1/4 tsp. salt
1/4 c. butter

Combine ingredients except butter. Cook over medium heat until thickened. Add butter and stir until blended. Pour over cooked bread pudding.